Slow-Cooked Pepper and Paneer Curry
A richly spiced slow-cooked red bell pepper and paneer curry.
Yield: 4 servings
  • 1.5 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp canola oil
  • 2 medium onions, thinly sliced
  • 4 large cloves garlic, minced
  • 1-inch piece of ginger, peeled and grated
  • 1 green chili, minced
  • 4 red bell peppers, seeded and thinly sliced
  • 28 oz whole peeled tomatoes
  • ¼ tsp kashmiri chili powder
  • ½ tsp turmeric powder
  • 1¼ tsp salt
  • 1 lb paneer, cut into ½-inch cubes
  1. In a large pan, toast the cumin and the coriander seeds over high heat until pale gold and fragrant. Pour into a spice grinder and crush into a fine powder. Set aside.
  2. Heat 3 tbsp of the oil in the same pan over high heat and add the onions. Fry for 5 minutes then add in the garlic, ginger, green chili, and peppers. Cook until the peppers start to break down, about 5 minutes. Add in the tomatoes, crushing them in your hands one by one as you add them. Stir in the coriander/cumin powder, turmeric, chili powder, and salt.
  3. Turn the heat down to medium and simmer for 30 minutes, stirring every 5 minutes or so to make sure nothing sticks to the bottom of the pan. Stir in the paneer in the last ten minutes of cooking.
  4. Season to taste and serve over rice or with naan.
Recipe adapted slightly from Made In India
Recipe by Joanne Eats Well With Others at