A richly spiced slow-cooked red bell pepper and paneer curry.
Yield: 4 servings
Ingredients
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
Instructions
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.
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.
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.