Chili Paneer with Vegetables

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 tablespoons oil

1/2 teaspoon cumin

1 medium yellow onion (thinly sliced)

2 teaspoons garlic (minced)

1 teaspoon ginger (grated)

¼ teaspoon ground turmeric

1 teaspoon Kashmiri red chili powder

1 teaspoon ground coriander

1 teaspoon kosher salt

1 tablespoon tomato paste

¼ cup water

½ green bell pepper (thinly sliced into 2-inch pieces)

½ red bell pepper (thinly sliced into 2-inch pieces)

1 tomato (thinly sliced)

8 ounces paneer (cut into ½-inch X 1-inch pieces (See notes)

1 tablespoon lemon juice

1/2 tsp garam masala

¼ cup cilantro (finely chopped)

Directions

Soak the paneer in warm water for 10 minutes. Meanwhile, heat the oil in a medium heavy-bottomed skillet. Add the onions and cook for 4 to 5 minutes or until they are softened and translucent.

Add the garlic and ginger and cook another minute until aromatic.

Add the cumin, turmeric, Kashmiri red chili powder, coriander, and salt. Mix well.

Add the tomato paste and water and mix well to combine.

Add the bell peppers and cook for 3 to 4 minutes until softened but still with some bite.

Add the paneer to a separate pan and fry until it begins to brown.

Add the tomato and paneer to the vegetable pan and mix well. Cook for 3 to 4 minutes until warmed through and the tomato has broken down a little bit.

Serve garnished with lemon juice, garam masala, Kasoori methi, and cilantro. Mix well to combine and serve with parathas or griddled naan.

Nutrition

• Calories: 257 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.03 g
• Cholesterol: 37 mg
• Sodium: 704 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 9 g