Description
Spicy Indian paneer in a vibrant tomato-based sauce. Perfect with naan or roti!
Ingredients
Units
Scale
- 9 oz (250 g) paneer
- 2 onions
- 6-7 cloves garlic
- 1 inch ginger
- 2 green chillies
- 1 cup (237 ml) yogurt
- 1 tbsp maida/all purpose flour
- 1 tbsp oil
- 2 tomatoes
- 2 tbsp achari masala
- 1 tsp turmeric powder
- 1 tsp chilly powder
- 1/2 tbsp cumin powder
- 1 tsp amchur powder
- 1 cup (237 ml) green peas
- 1 Bell Pepper
- 1 tbsp mango pickle
- 1 tbsp kasoori methi
- 1/2 tbsp lemon juice
Instructions
- Cut paneer into small to medium-sized cubes and set aside.
- Make a paste of onion, green chilies, garlic, and ginger. Set aside.
- Whisk yogurt and all-purpose flour together and set aside.
- Heat oil in a pan. Once hot, add the ground paste and saute for 2 minutes.
- Add chopped onion and saute until translucent.
- Add chopped tomatoes and salt. Cook until tomatoes are soft and mushy.
- Add the yogurt mixture and stir. Cook for 2 minutes.
- Add achari masala, turmeric powder, amchur powder, chili powder, and cumin powder.
- Cook the masala until the oil separates.
- Add bell peppers and green peas. Saute for 2 minutes, or until the vegetables are cooked. Add a little water if desired.
- Add the paneer cubes and mix to coat them in the masala.
- Garnish with mango pickle masala, oil, kasoori methi, and lemon juice. Mix well.
- Serve hot with roti, naan, or chapati and sliced onions.
Notes
- For a smoother sauce, blend the cooked tomatoes before adding the yogurt mixture.
- If you don’t have amchur powder, you can substitute with 1/2 teaspoon of lemon juice and 1/4 teaspoon of sugar.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 50