Paneer with Bell Peppers (Tofu with Bell Peppers) - Indian Curry

Step 1: Prepare the Paste Ingredients

Add 2 medium-sized chopped onions, 1 tbsp coriander seeds, 1 tbsp raisins, 1 tbsp almonds, 1 tbsp cashew nuts, 1 tbsp melon seeds, 2-3 dry red chilies, 4 cardamom pods, 4 cloves, 2 bay leaves, 1 cinnamon stick, 1 tbsp sesame seeds, and 2 tsps cumin seeds to a blender jar.

Step 2: Blend the Paste (First Batch)

Add half of the 2 large chopped tomatoes to the blender with the other paste ingredients. Blend until a coarse paste is formed.

Step 3: Blend the Paste (Second Batch)

Add the remaining half of the chopped tomatoes to the blender and blend again until a smooth, uniform paste is formed.

Step 4: Sauté Onions and Spices

Heat 2 tbsps of oil in a large pan or wok on medium heat. Add 1 bay leaf and 1 medium-sized sliced onion. Sauté until the onion turns light golden brown, about 3-4 minutes.

Step 5: Add Ginger-Garlic Paste and Bell Peppers

Add 1 tbsp ginger-garlic paste to the pan and sauté for 1 minute until fragrant. Then, add 1/2 cup each of chopped green, yellow, and red bell peppers. Sauté for 2 minutes, ensuring the peppers retain some crunch.

Step 6: Add Paneer/Tofu

Add 750 gms of paneer or tofu cubes to the pan with the sautéed vegetables. Stir-fry gently for 5 minutes to lightly brown the paneer/tofu and combine flavors.

Step 7: Prepare the Gravy Base

In a separate pan, heat 1 tbsp of oil. Add the prepared smooth paste from the blender to the hot oil.

Step 8: Season the Gravy

Add salt to taste, 1 tsp turmeric powder, 2 tsps red chili powder, 2 tsps coriander cumin powder, 1 tsp dry mango powder, 2 tsps garam masala, and 2 tsps brown sugar to the gravy. Mix all the spices thoroughly with the paste and cook until the oil begins to separate from the mixture, about 5-7 minutes.

Step 9: Simmer the Gravy

Add 1/2 cup of water to the gravy, mix well, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld.

Step 10: Combine Gravy with Paneer and Vegetables

Pour the cooked gravy into the pan with the sautéed paneer and vegetables. Mix everything gently to ensure the paneer and vegetables are well coated with the gravy. Cook for 5 minutes.

Step 11: Add Final Ingredients

Add 1 sliced tomato, 1 tsp ghee or vegan butter, another 1/2 cup of water, and 1/2 cup of sweet corn to the curry. Stir gently to incorporate.

Step 12: Final Cook and Serve

Cover the pan and cook for an additional 5 minutes. Once cooked, garnish generously with fresh coriander leaves. Serve hot with whole wheat homemade butter naans or steaming rice.

• Ensure the paste is blended smoothly for a creamy gravy.

• Adjust spice levels according to your preference.

• Sauté onions until translucent before adding ginger-garlic paste for best flavor.

• Use tofu instead of paneer for a vegan option.

• Add other vegetables like peas or mushrooms.

• Serve with rice or different types of Indian bread.