Serves: 4
Cooking time: 20 mins


For the Paste:

  • 3 garlic cloves
  • 4cm ginger, peeled
  • Pinch of chilli flakes
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 cardamom pods, seeds only

For the Curry:

  • 3 tbsp sunflower oil
  • 2 onions, diced
  • 100g diced paneer
  • 2 green peppers, diced
  • 250ml tomato passata
  • 2 tbsp tomato puree
  • 50ml double cream, optional
  • 100ml plain yoghurt, optional



  1. Place all of the paste ingredients in a food processor and whizz to make a paste.
  2. Warm the sunflower oil in a large pan and add the onions. Fry over a medium heat until softened.
  3. Add the paste and the peppers and cook for 5 minutes.
  4. Add the diced paneer and cook for 5 minutes.
  5. Tip in the tomato passata,  puree and about 100ml of water.
  6. Simmer for about 10 minutes then remove from the heat. Taste and decide if you would like to leave it as it is, or add cream or yogurt. Adding cream will make it a richer curry, yogurt will give it a tang. Just add a little at a time, taste and see if you would like to add more.


Recipe kindly provided by the Emsworth Cookery School

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