Paneer Paprika Curry

Ingredients for 4 servings:

• 500 g paneer (Indian cream cheese)
• 4 large bell peppers, red
• 3 m.-sized onion(s)
• 2 jalapeño(s), fresh, or other chili peppers
• 1 tsp ghee
• 6 cardamom pods
• ½ tsp cumin powder
• ½ tsp coriander seeds
• 500 ml water
• 1 handful of cashews
• Salt
• Cayenne pepper
• 2 sprigs parsley, flat
• n. B. Honey

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Spoonful by spoonful of security

Roughly dice the onions, bell peppers, and chilies. Roughly chop the cashews. Remove the seeds from the cardamom pods. Roast the cardamom seeds, cumin, and coriander seeds in a dry pan, then grind them in a mortar. Roast the roughly chopped cashews in the same pan. Sauté the onions in the ghee, then the bell peppers and chilies. When the vegetables are lightly browned but still crunchy, remove half and set aside. Add the water, cashews, and spices to the pot and season with salt. Simmer for 20-25 minutes, until everything is soft, then puree everything with a hand blender. Season again with cayenne pepper and salt. Add the reserved vegetables and the diced paneer to the sauce and let it simmer for about five minutes. Serve sprinkled with parsley. I sometimes serve it with a bowl of basmati (with fried onions and sultanas). I’ve also served the curry drizzled with ginger honey. Regarding the paneer: Here in the DB, there are recipes for this Indian cream cheese. Personally, I prefer making it with lemon instead of vinegar.