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Anjum Anand's Paneer & pepper karahi
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6 tbsp vegetable oil
1½ tsp cumin seeds
12g fresh root ginger, peeled weight, grated into a paste
2 garlic cloves, grated into a paste
1 small onion, roughly diced
1 green chilli halved lengthways
3 small tomatoes, blended until smooth or chopped
⅓ tsp turmeric
¼-½ tsp chilli powder
3 tsp ground coriander
¾ tsp ground cumin
1 tsp garam masala
Salt, to taste
300g paneer, cut into 2.5cm dice
½ each small green and red pepper, cut into 2.5cm dice
2-3 tbsp single cream
1. Heat the oil in a large non-stick saucepan or karahi. Add the cumin seeds and cook until they have darkened and released their aromas. Add the ginger and garlic pastes and gently sauté for a minute, or until the garlic smells cooked. Add the onion and green chilli and sauté for another minute.
2. Add the tomatoes and all the spices and season. Cook over a high heat, stirring often, for 10-15 minutes, until the mixture is cooked and releases some oil back into the pan. Taste; the flavours should be harmonious.
3. Stir in the paneer, peppers and a good splash of water from the kettle. Cook for three or four minutes, or until the peppers are crisp but tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust the seasoning, and serve.
I LOVE CURRY by Anjum Anand, published by Quadrille (£17.99)
Photos © Jonathan Gregson
Cook's tip: Served with naan or paratha, this dish makes a fantastic vegetarian main course.
This recipe was first published in July 2013.
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