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Paneer Capsicum Curry with Coconut Milk


  • Yield: 4 1x

Description

Nutrition Data does not include rice


Ingredients

Scale
  • 1 pkg paneer (cut into small cubes)
  • 1 tsp kashmiri mirsch (or other red pepper)
  • 1 14 oz can coconut milk
  • 2 inch ginger (peeled, minced)
  • 1 medium onion (diced)
  • 1/2 large jalapeño (seeded, minced)
  • 1/2 14 oz can diced tomatoes (blended (or 8 oz tomato sauce))
  • 1 tsp coriander (ground)
  • 1/2 tsp salt
  • 1/2 tsp turmeric (ground)
  • 1/2 tbs cumin seed
  • 4 ea cloves
  • 1/2 inch cinnamon
  • 2 ea bay leaves
  • 1/2 head cauliflower
  • 1/2 cup peas
  • coconut oil or ghee
  • fresh mint leaves (chopped GARNISH)

Instructions

  1. Heat the oil in a pan on high heat, then lower to medium.
  2. Add the paneer and fry in the oil until golden in color over a medium flame.
  3. Remove and drain on a towel. Set aside.
  4. In the same oil, turn heat to medium-high and add cumin seed, cloves, cinnamon, and bay.
  5. Fry for 30-60 seconds, then add jalapeño.
  6. Cook for 1-2 mins and add garlic, ginger, and onion.
  7. Cook until the onion begins to clear.
  8. Add the kashmiri mirsh, turmeric, coriander, and salt.
  9. Mix well and add the cauliflower.
  10. Coat well.
  11. Mix and fry until the cauliflower just begins to soften.
  12. Add the tomato puree and cook for 1-2 minutes.
  13. Turn the heat down to medium, add the coconut milk and cook just until gravy begins to thicken.
  14. Add the paneer pieces and peas.
  15. Cook until the peas are heated through and remove from flame.
  16. Serve over rice and top with mint leaves

Notes

Source:

  • Category: Main Dish

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 510
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