Makes 4 servings
Ingredients:
- 14 oz (400g) fresh paneer, sliced
- 2 medium bell peppers, sliced
- 5 tbsp cooking oil
- 2 inch fresh ginger
- 4 garlic cloves
- 2 to 3 fresh red chilies, seeded
- 2 small shallots
- 1 small tomato
- 2 tbsp water
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1/3 cup water
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp honey
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 tbsp lemon juice
- salt & black pepper to taste
- garnish: 2 tbsp finely minced coriander leaves and sliced onions.
Directions:
- In a small blender, add fresh ginger, 4 cloves of garlic, fresh red chilies, sliced shallots and chopped tomato. Blend into a paste. Add very little water (2 tbsp, if needed) to aid in blending process. Blend until smooth. Set aside.
- Heat a large non-stick cooking vessel on medium. Add 2 tbsp of oil. Once oil is hot, gently add sliced fresh paneer and fry until lightly browned. Remove pan-fried sliced paneer into a bowl and set aside.
- In the same vessel, add in 3 more tablespoon of cooking oil. Increase the heat to medium-high. Once hot, add blended paste and fry for a few minutes to cook off the raw flavors and moisture or until paste is very lightly browned and oil separates on the sides (this took about 5 to 7 minutes).
- Sprinkle in ground cumin, coriander and chili powder. Cook for 2 more minutes before adding 1/3 cup of water. Simmer paste for a few more minutes until it resembles a thicken gravy.
- Drizzle in light and dark soy sauce, honey, ground cardamom and cloves. Stir for a minute before adding pan-fried paneer and sliced bell peppers.
- Squeeze in some lemon juice, stir and taste to adjust seasonings. Season well, stir and cover to simmer for 10 minutes.
- Chili paneer is ready when oil separates on the sides and gravy is dry enough that it sticks to paneer and bell peppers.
- Serve hot topped with finely minced fresh coriander. Best eaten with steamed basmati rice and garlic naan with a side of sliced onions. Yum!
Off to bury my seasonal food woes into this delicious plate of solace.
What is your choice of seasonal must-eats?