Ingredients
Red bell pepper1⁄2
Green bell pepper1⁄2
Paneer (14 oz) chopped into small cubesOne pack
Fresh tomatoes (blended into puree)3
Grated ginger1 tsp
Garlic cloves4
Tomato paste1⁄2 cup
Nigella seeds1⁄2 tsp
Cumin seeds1⁄2 tsp
Turmeric powder1⁄2 tsp
Garam masala1⁄2 tsp
Mild chili powder1 tsp
Salt1 tsp
Olive oil3 tbsp
Freshly chopped coriander for garnishing
Honey1⁄2 tsp
Steps
- Blend fresh tomatoes, ginger, and garlic in a food processor, and add 1⁄2 cup of tomato paste.
- In a pan, add 3 tbsps of olive oil. When it warms up a bit, add the nigella and cumin seeds to it. As soon as they start splattering, add the tomato mixture (that we made in the first step). Now add turmeric powder, chili powder, salt, and garam masala.
- Mix well, cover and cook the masala until it leaves the sides of the pan, and the smell of the raw turmeric goes away (about 15 minutes on a low flame). When you see the masala leaving oil, it’s time to add the paneer cubes and a cup of water.
- Let it cook for a while and then add the honey and bell peppers. Cook for another 5 minutes.
- Transfer the curry to a bowl and garnish with fresh coriander leaves.
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