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Paneer & Sweet Pepper Curry

Serves 2

Mild – medium heat rating

The smooth sweet flavours of the peppers, with the tender paneer cheese allow the subtle spices of cumin and chilli to balance the sweetness of the Thatchers Gold cider. Bini Ludlow

Ingredients

Preparing the paneer:

  • 3-5tbsp –vegetable oil
  • 265g paneer, cut onto 1cm cubes

Making the sauce for the paneer:-

  • 6 tbs. vegetable oil (rapeseed oil)
  • 1½ tsp. cumin seeds
  • 160g onion, cut into 2.5cm cubes
  • 4g finger chilies, stalks removed and finely chopped ( remove this if you prefer a milder curry)
  • 16g garlic cloves, peeled and made into a paste
  • 13g ginger, peeled weight made into a paste
  • 50g fresh  tomatoes and 100g tinned plum tomatoes, blended until smooth

Dry spices:

  • 1/3 tsp. turmeric powder
  • ¼ – 1/2 tsp. red chilli powder ( remove this if you prefer a milder curry)
  • 3 tsp. freshly ground coriander powder
  • ¾ tsp freshly ground cumin powder
  • 1 tsp. garam masala
  • 140g ½ each small yellow and orange capsicum pepper, cut into 2 ½ cm cubes
  • ½ tsp Salt 150ml hot Water
  • 14g fresh chopped coriander
  • 1 tbs. double cream

Method

Browning the paneer

Gently heat vegetable oil in a large non-stick pan, add a cube of paneer to check whether the oil is hot. The paneer should begin to sizzle in the oil when ready.

Add half the paneer cubes; cover with a lid fry until golden, stir throughout and repeat until the cubes are golden all over.

Remove from the pan into a bowl lined with tissue paper.

Repeat this until all the paneer have been browned.

Making the sauce

Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have turned golden brown.

Add the ginger, garlic and chilli paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions; saute for 6 minute (covered) on a gentle heat.

Add the spices, stir well coating the onions, then the pureed tomatoes, salt and the stalks of the freshly chopped coriander.

Stir and gently cook over a low heat for 15 minutes, stirring every 5 minutes until the mixture has cooked and the oil comes to the surface of the sauce.

Next add the golden cooked paneer, cubed peppers and hot water. Cook for 6 minutes to allow the capsicums are cooked through and that the sauce coats the paneer and peppers. The oils from the sauce will re appear on the surface.

Finally stir in the cream and top with fresh coriander leaves.

This is best served with naan bread with nigella seeds and a carrot and tomato salad.

Stan’s Barrel Roller

Stan’s Barrel Roller

Full Flavoured Traditional Cider

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