Chilli Paneer

Oh I love a bit of chilli paneer. There are loads of recipes for chilli paneer, and my cousin does a fab chilli paneer, but this is one I made on Friday night.

What I liked about this recipe is dry frying and then grinding the whole spices. The taste and smell they gave off was delish.

Ingredients:

1 packet of paneer; (which turned out to be 227grams), cut into cubes

1/2 tbsp of whole coriander seeds

1/2 tsp (or a pinch ) of fenugreek seeds

1 dry red chilli

1/2 tsp of cumin seeds

A few black peppercorns
1 small onion; sliced
1 garlic clove; chopped until paste like
1 or 1/2  green chilli; chopped (see how you go!)
1 green pepper; cut into cubes
2 fresh tomatoes; chopped up
salt to season

Method

Take all the whole spices (coriander, fenugreek seeds, dry red chilli, cumin seeds, and black peppercorn) and dry roast them in a frying pan on a medium heat. Keep shaking the pan around every so often and then once they start giving off a nice aroma, you'll know they are done. Transfer to a pestle and mortar, and let them cool down for a minute or two, before you grind them down so they become a powder. Set aside.

Heat some oil in a pan and add the onion, and cook until translucent, then add the garlic, green chilli, pepper, tomatoes, the grounded whole spices and some salt. Cook for about 5 minutes uncovered then add the paneer. Mix well and cook for a further 8-10 minutes until the paneer has soaked up the moisture. Once done garnish with fresh coriander and serve with roti, salad or just some natural yoghurt.