Recipe Details
Title A-Vegetarian curry with Indian cheese tomatoes and peppers
Author Rick Stein
Portions 4
Created 16th February 2015 08:40 am
Weight (Per Portion)

One portion of this dish weighs approximately 224.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, vegetable blended, average3 Tablespoon
Cumin, seed0.5 Teaspoon
Chilli, powder1.5 Teaspoon
Ginger, root10 Gram
Onions, raw3 Small
Pepper, hot chilli, green, raw1 Medium
Salt, sea1 Teaspoon
Turmeric, ground0.5 Teaspoon
Chilli, powder1.5 Teaspoon
Tomato, red, raw3 Medium
Vinegar, white wine1 Teaspoon
Cumin, seed0.5 Teaspoon
Garam masala0.66 Teaspoon
Pepper, chilli, red, raw1 Medium
Pepper, chilli, green, raw1 Medium
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 170
Protein 5.03%
Other Carbohydrate 4.52%
Sugar 7.72%
Fat Saturated 7.31%
Fat Unsaturated 19.63%
Fiber 14.66%
Sodium 17.39%
Salt 17.96%
Traffic Lights
Recipe Method
1. Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic. 2. Add the thinly sliced onions and chopped (with or without seeds)green chilli and fry for 5 6 minutes, or until the onions are just softening but not browned and still have a little crunch. 3. Add the peppers (red and yellow seeds removed, cut lengthways into 5mm/1/4in-thick strips), salt, turmeric and chilli powder, and fry for a further 3-4 minutes. 4. Lower the heat, add the paneer (cut into 3 cm/1 1/4in x 1.5 cm/3/4in pieces) to the pan and gently stir everything together for about five minutes, then add the cut into strips tomato and heat through. 5. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.