CHILLI PANEER MASALA

Looking for a vegetarian alternative to chicken masala? Look no further! Rich, decadent and

gloriously fiery, this curry features paneer marinated in chilli powder then stirred into a perfectly

spiced thick gravy. Enjoy it with your favourite pilau rice, roti’s or warm nan.

Serves 4

INGREDIENTS

for the Marinade

200g Paneer cubed

1 tsp Kashmiri Red Chilli Powder

1/4 tsp Turmeric Powder

salt to taste

for the CURRY

1 tbsp Gram flour

1 tbsp Dried fenugreek leaves

1 tsp Cumin seeds

3 Onions finely chopped

3 or more fresh green chilies, finely chopped or slit lengthways

1 tsp Garlic paste

1 tsp Ginger paste

1 tsp Kashmiri Red chilli powder

1/2 tsp Coriander Powder

1tsp Garam Masala

1/2 tsp Cumin Powder

1/4 tsp Turmeric Powder

3 Tomatoes, finely chopped

2 tbsp yogurt

1 tbsp Butter or Ghee

3 tbsp Oil

1 cup of water

salt to taste

INSTRUCTIONS

1. Add the Paneer cubes in a mixing bowl. Add Kashmiri red chilli powder, salt, and turmeric powder. Toss it gently and set aside.

2. Heat a Pan. Add Gram flour and roast it, till it changes its colour and becomes fragrant. Set it aside.

3. Heat a pan and add oil and ghee. Add Paneer cubes and fry it till light brown on both sides. Set aside.

4. In the same pan add a little more oil if needed, then add the finely chopped onions, garlic, and ginger. Saute them till they turn golden brown. Add Kashmiri red chilli powder, fresh green chilies, coriander powder, cumin powder, turmeric powder, and the roasted gram flour. Saute it for 3 minutes.

5. Add tomatoes and salt to taste. Remember, there is already added salt in Paneer cubes earlier. Turn the heat to low and add the yogurt. Stir continuously and cook for 2 minutes. The sauce will start to release oil. Now add 1 cup of water and mix well.

6. Cover and cook till oil starts to float on the surface of the pan. Add Paneer Cubes. Let it simmer on a low heat for 2 minutes.

7. Add Garam Masala and Dried fenugreek leaves. Cover and cook for 2 minutes. Garnish with chopped coriander leaves.

Serve with rice, roti or nan.

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