Capsicum Paneer Curry

This is my attempt to recreate a meal that was kindly cooked for me by a friend’s family. It is a mild curry; I am missing chilli powder in my cupboard and only added one fresh chilli. It tastes pretty similar to the one I was served, and it was a hit at home! Leftovers were also very delicious for lunch. Paneer is a fresh cheese common in South Asia. It is unaged and doesn’t melt when cooked – similar to haloumi. This meal is vegetarian, but not strictly paleo since it contains dairy. Too bad.

capsicum paneer

 

Ingredients

250g Paneer
3 tbsp. butter
2 medium onions
1 tbsp. ginger and garlic paste
1 tbsp. desiccated coconut
1/2 tbsp. ground coriander
1 tsp. poppy seeds
1 red chilli
1 tsp. ground cumin
1/8 tsp. turmeric powder
1/2 tsp. garam masala powder
2 capsicums (bell pepper)
2 medium tomatoes
1 cup water
2 tbsp. fresh cream
1/2 tsp. salt

Green beans
1 tbsp. desiccated coconut

Directions

Cut the paneer into small cubes. Heat 2 tbsp. butter in a large frying pan and shallow fry the paneer until browned on most sides. Remove the paneer, and add the remaining butter.

Finely dice the onion, and add to the frying pan. Saute for five minutes, then add the ginger garlic paste and the coconut and cook for 1 more minute. Add all the spices and stir well to combine.

Chop the capsicums into 1cm pieces. Add to the frying pan and cook until they are lightly browned. Very finely dice the tomatoes, then add to the pan along with 1 cup of water. Bring everything to the boil then reduce to a simmer for 30 minutes.

For the beans on the side – trim and wash a handful of fresh green beans. Cut them into 1cm long pieces. Place in boiling water for 5 minutes. Drain the water, then mix the beans with the desiccated coconut.

Once the vegetables in the curry are cooked, stir through the cream and season with salt. Serve the coconut beans on the side and enjoy!