By Varsha Mathur
- 1⁄2 red bell pepper
- 1⁄2 green bell pepper
- One pack of paneer (14 oz) chopped into small cubes
- 3 fresh tomatoes (blended into puree)
- 1 tsp of grated ginger
- 4 garlic cloves
- 1⁄2 cup of tomato paste
- 1⁄2 tsp of nigella seeds
- 1⁄2 tsp of cumin seeds
- 1⁄2 tsp of turmeric powder
- 1⁄2 tsp garam masala
- 1 tsp of mild chili powder
- 1 tsp salt
- 3 tbsp olive oil
- Freshly chopped coriander for garnishing
- 1⁄2 tsp honey
- 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.