Servings
4-5
servingsPrep time
10
minutesCooking time
25
minutesIngredients
2 Medium peppers (red/green)
500g Diced paneer
Handful of coriander (chopped/optional)
1 Jar of AARAYNA’S Vegetable Tarka Masala
2 tbsp White wine vinegar (or any vinegar)
- To coat the paneer – you will need:
2 tsp Vegetable oil
2 tbsp Cornflour
½ tsp Ground black pepper
½ tsp Red chilli powder
- For the sweet chilli sauce – you will need:
2 tbsp Dark soy sauce,
2 tbsp Red chilli sauce or sweet chilli sauce
2 tbsp Ketchup
1 tsp Brown sugar (heaped)
Directions
- Wash the peppers. Cut the peppers in half (lengthways) and remove the top stalk. De-seed the peppers and cut them into bite size pieces. Set aside.
- Place the diced paneer into a bowl. Add 2 tbsp of corn flour, ½ tsp pepper, ½ tsp red chilli powder, 2 tbsp of vegetable oil. Give the paneer a mix, making sure you coat each piece evenly.
- Add all of the ingredients for the sweet chilli sauce in a small bowl and mix. Set aside.
- Place a large non-stick frying pan on the hob and turn the heat on low. (You will need to cook the paneer in batches). Add 1/3 of the paneer to the pan. Make sure you brown each side of the paneer evenly. Once each side is golden brown, remove the paneer from the pan and place on a paper towel. Repeat the process until all of the paneer is sealed and cooked. Set aside.
- Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it release’s it’s natural oils.
- Add the peppers to the tarka masala and mix. Turn down the heat and cook them slowly for 10/15 minutes or until they are almost cooked. Add the vinegar to the pan – half-way through this cooking process allowing the vinegar to burn off. (Remember to add a splash of water to the pan throughout the cooking process to ensure the vegetables do not stick to the bottom of the pan).
- Add the paneer to the pan along with the sweet chilli sauce and a splash of water. Mix the ingredients slowly. Place the lid on the pan and allow the curry to simmer on a low heat for a further 3/5 minutes.
- Once cooked, remove the curry from the hob and serve.
Optional – Garnish with fresh coriander
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