- 16 - 30 Minutes
- Serves 4
- 240g Tilda Pure Basmati Rice
- 1 tbsp Sunflower oil
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 450g paneer, cut into long thin pieces
For the sauce
- 2 tbsp sunflower oil
- 2 small onions, finely chopped
- 2 tomatoes, finely chopped
- 2 garlic cloves, grated
- 1 inch ginger grated
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp ketchup
Heat the oil in a pan, add the onions and cook for 10-15 minutes on low to medium heat until golden.
To this add the ginger and garlic and cook for another 2 minutes.
Now add the tomatoes and cook on low heat for 10 minutes until the tomatoes have softened.
Add all the spices to this with the ketchup and cook for a minute.
Remove this mixture in a bowl and keep it aside.
In the same pan heat the oil and when hot add the onions and peppers.
Cook on medium heat for 5 minutes then add the spice mixture that was prepared earlier.
Mix it all well and then add the paneer, heat for a minute then serve with some piping hot Tilda Pure Basmati rice.