Karahi Paneer is a very tasty Punjabi dish where paneer and bell peppers are stir fried and cooked in a spicy tomato sauce. Traditionally cooked in a karahi, hence the name but a wok or large frying pan will do. This is my own recipe devised after trying several others found online, it’s quite spicy but not overly hot and goes great served with hot chapati and makes around 3 portions. I’ve never tried freezing it (I don’t imagine it would work well) but it reheats in a microwave quite well.
225g paneer, chopped into 1/2 inch cubes
1 medium red pepper, chopped into 1/2 inch pieces
1 medium green pepper, chopped into 1/2 inch pieces
1 medium onion quartered and layers seperated
400g tin of chopped tomatoes
1/4 inch fresh ginger, chopped
3 green chillis, chopped
4 garlic cloves, chopped
3 tablespoons sunflower oil
Pinch of Asafoetida
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon cayenne
2 teaspoons extra hot chilli powder
1.5 tablespoons coriander powder
1 tablespoon dried fenugreek leaves
2 tablespoons water
1 teaspoon salt
1. Blend the tomatoes, ginger, garlic and green chillis to make a purée.
2. Heat the oil in a karahi or wok on a medium heat and stir fry paneer for about 2 minutes until it just starts to change colour. Remove from the oil and drain on a paper towel.
3. Stir-fry the onion and peppers in the same oil until tender being careful not to over cook the peppers. Remove from the oil and drain on a paper towel.
4. Still using the same oil, check it is hot enough by adding one cumin seed, if it cracks right away the oil is hot enough.
5. Add the asafoetida and cumin seeds to the oil. After the cumin seeds crack, add the tomato purée, turmeric, cayenne, coriander powder, chilli powder and dried fenugreek.
6. Cook for about 4 minutes on medium heat, sauce will reduce by about 50%
7. Add the salt and a 2 tablespoons of water
8. Bring to the boil and add the paneer and pepper and simmer for about five minutes on a low heat.
9. Serve with hot chapatti