serves
2
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Serve this hot along with naan, roti or rice. It’s also delicious alone or, if you’re feeling very healthy, with a small fresh side salad.
Ingredients
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp fenugreek leaves
- 1½ tbsp butter or vegetable oil
- 1 small sweet vedalia or brown onion, finely chopped
- 1 red capsicum, thinly sliced
- 1 green capsicum, thinly sliced
- 75 ml tomato puree
- 1 tsp salt
- ½ tsp sugar (optional)
- 1 cup paneer or cottage cheese
- 30 ml cream
Instructions
1. Heat a heavy-based saucepan over medium heat. Dry-fry garam masala, chilli powder, coriander seeds, cumin seeds and fennel seeds for 3–5 minutes, or until fragrant. Remove from pan.
2. Dry-fry fenugreek leaves for 1 minute, then remove from pan. Allow to cool. Grind to a fine powder.
3. Heat butter in pan. Add fenugreek powder and stir to combine. Add spices, onion,
4. Next, add chilly powder, garam masala powder, onion, capsicum and tomato puree. Cook for 15 minutes, or until the spices and other ingredients and blended softly.
5. Add salt, sugar and paneer. Cook for 5 minutes.
6. Add cream and mix well. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serve this hot along with naan, roti or rice. It’s also delicious alone or, if you’re feeling very healthy, with a small fresh side salad.
