Ingredients

The following ingredients have 2 Servings
  • Low calorie oil spray
  • 1 tbsp garlic and ginger paste
  • 3 fresh chopped green chillies with their seeds removed
  • 1 tsp cumin seeds
  • 2 ripe medium sized tomatoes (chopped)
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • ¼ tsp Kashmiri chilli powder
  • ¼ tsp flaked sea salt
  • 1 tsp caster sugar
  • 1 medium onion cut into wedges
  • ½ red pepper deseeded and cut into chunks
  • ½ green pepper deseeded and cut into chunks
  • 130 ml cold water
  • 2 tbsp 0% fat yogurt
  • 250 g paneer cheese ( cut into 3cm x 1.5cm pieces)
  • 1 chopped tomato cut into 8 wedges
  • 1 tsp white wine vinegar
  • 1 tbsp . freshly chopped coriander for garnishing

Instruction

  • Spray the bottom of a large wok / frying pan with the oil spray, about 5 times.
  • Add the ginger and garlic paste, chopped green chillies and the cumin seeds and stir fry for 1 – 2 minutes. Add splashes of hot water if the mixture begins to stick.
  • Add the 2 chopped tomatoes and stir fry everything together until the tomatoes are soft.
  • Add the garam masala, ground turmeric, Kashmiri chilli powder, sea salt and sugar and stir fry for a further 1 – 2 minutes.
  • Add the onions and peppers, stir fry for a further 3 – 4 minutes.
  • Add the water and yogurt, then turn down the heat under the wok allowing the vegetables to simmer together for about 5 minutes.
  • Add the paneer to the vegetables and gently, so as not to break up the cheese, stir everything together for about 5 minutes.
  • Finally add the 8 pieces of tomato and white wine vinegar, heat through thoroughly.
  • Remove to serving dishes and garnish with the freshly chopped coriander.