Reshmi Paneer

I cherish this recipe with all my heart. I got this from a friend. No gatekeeping here.

Makes for 3-4 people

INGREDIENTS

▶Paneer (cut into juliennes)- 200 grams

▶Onions (cut into juliennes)- 1 medium size, 125-130 grams by weight after peeling

▶Colorful bell peppers (cut into juliennes)- 2 medium size, each being roughly 80-85 grams by weight

▶Tomato paste- 1tbsp

▶Olive oil- 1.5 tbsp

▶Vinegar (white or rice vinegar)- 1tsp

▶Red chilli powder- ¾ tsp

▶Cilantro, finely chopped- 1tbsp

▶Salt- 1tsp

RECIPE

1. Heat the oil in a wide pan on medium heat. Add the bell peppers and onions and sauté for about a minute.

2. Add the tomato paste to the pan and sauté for about 3 minutes on medium heat. The tomato paste is made from cooked tomatoes and therefore, requires less time to cook with the onions and bell peppers. Also, it has a very concentrated tomato flavour and therefore, a little bit goes a long way.

3. After 3 minutes, add the paneer along with salt, vinegar and red chilli powder and sauté for about 3 minutes. Make sure that the block of paneer is soaked in hot water for 3-4 minutes before slicing to make sure that it gets soft. Once the paneer is sliced, it can be placed back into hot water till it is used.

4. Finish it off by garnishing with finely chopped cilantro and immediately transfer the curry into another bowl. If the curry is left in the pan for too long, the paneer tends to dry out and the curry also tends to lose moisture which makes it a bit too dry.