Paneer Pepper Curry

My last post was about the paneer cheese I made yesterday ( Since the milk I used to make it was near the expiration date I wanted to use it right away. I considered attempting several traditional paneer recipes but in the end decided to just follow my own instincts.

I wanted red peppers from the garden to have a major role in the dish. Most of them were sweet but a few had a little heat. I had no idea which were which before cutting into them.

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It started with frying mustard seeds, fennel seeds, cumin seeds, asafetida, coriander seeds, ginger paste, curry leaves and poppy seeds in coconut oil. Onion and garlic were then added followed by chopped red pepper and shredded carrots.

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After sautéing for a few minutes I added fire roasted tomatoes left over from another project, homemade vegetable stock and whey from making the paneer.

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After simmering for some time I added coconut milk powder and blended everything with a stick blender.

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coconut milk powder

I cubed the paneer and marinated the pieces in a batter consisting of rice flour, chickpea flour, cumin powder, coriander powder, black salt, onion powder, garlic powder, turmeric powder, ginger paste and paprika. The coated paneer was pan fried in coconut oil.

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The fried paneer was added to the curry. I tasted the curry and it seemed a bit tart so I added grated jaggery. That toned down the sourness to a pleasant tanginess with sweet undertones. Perfect!

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3 thoughts on “Paneer Pepper Curry

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