Vegetarian Curry with Indian Cheese, Tomatoes and Peppers

Ingredients

• 3 tbsp vegetable oil
• 1½ tsp cumin
• 1 dried Kashmiri chilli, 5cm/2in piece fresh root ginger
• 3 small onions
• 1 fresh green chilli
• 1 red or yellow pepper
• 1 green pepper
• 1 tsp salt
• ½ tsp ground turmeric
• 1½ tsp Kashmiri chilli powder
• 250g/9oz paneer
• 3 tomatoes
• 1 tsp wine vinegar
• ½ tsp toasted ground cumin
• ¾ tsp garam masala

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the paneer into 2cm (3/4in) cubes. Heat 3 tbsp vegetable oil in a large wide pan over medium-high heat. Fry the paneer for 2 to 3 minutes per side until golden, then lift it out and set aside.

2. Add 1½ tsp cumin and the dried Kashmiri chilli, broken in half, to the same oil. Fry for about 30 seconds until fragrant.

3. Grate or finely chop the ginger, thinly slice the onions and finely chop the fresh green chilli. Add them to the pan and cook for 6 to 8 minutes, stirring, until soft and lightly browned.

4. Cut the red or yellow pepper and the green pepper into thick strips. Add them with the salt and ½ tsp ground turmeric and cook for about 5 minutes, stirring, until the peppers just soften.

5. Chop the tomatoes and add them with the Kashmiri chilli powder. Cook for about 5 minutes, stirring, until the tomatoes break down into a thick sauce.

6. Stir in the wine vinegar, ½ tsp toasted ground cumin and ¾ tsp garam masala. Return the paneer to the pan and toss gently for 2 to 3 minutes to heat through. Serve hot.