National Veggie Week

Did you know it’s National Vegetarian week, if you haven’t tried Chris’ Chili

Paneer; here’s his recipe you can make at home!

Ingredients

500g diced paneer

1 green pepper - diced

1 or 2 red chilli - depending on size & heat you like!

1 red onion - diced

2 garlic cloves - finely sliced

2cm ginger - finely chopped

8 fresh curry leaves

1 tin chopped tomato – or 5 fresh

1 tbs soy sauce

1 tbs sweet chilli sauce

1 tbs tamarind

1 tsp brown mustard seeds

1 tsp cumin seeds

1 tbs curry powder

2 tsp sweet paprika

3 tsp turmeric

1 tsp cumin

1 tbs fresh coriander - chopped

1tbs cornflour

1 cup of oil for frying in a pan – or use a fryer

2 tbs of ghee or oil for frying the curry

400ml water

Method

Paneer

1. Heat a pan with a cup of oil

2. Dice the paneer & coat with the cornflour –

season the corn flour with salt, pepper & add

a pinch of ground cumin – fry until golden,

leave on kitchen paper to drain.

Sauce

1. In another pan, heat the ghee then temper (cooking the spices separately) the mustard seed, cumin seeds & curry leaf, then add the garlic & ginger. Fry for a minute then add the chilli, green peppers & onion. Sauté for another 2-3 minutes then add all the dry spices to coat all the vegetables.

2. Now add the tomatoes, followed by the water, cook for a further 10 minutes then add the sweet chilli sauce & paneer cook for around 30 minutes.

3. Now add the tamarind & soy sauce, cook for a further 5 minutes then adjust to taste and finish the fresh coriander & serve.