4 Serves
45 Mins
Roughly chop half of the onion and two tomatoes. Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Sauté the onions until lightly browned, then add the chopped tomatoes and cook for 2-3 minutes until softened.
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New ZealandVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
448 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
452 mg / 4,700 mgSodium
995 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Transfer the onion and tomato mixture to a blender and process until smooth to create a puree. Set aside.
In the same skillet, heat the remaining tablespoon of cooking oil over medium heat. Add the cumin seeds and allow them to sputter, then add the dried red chillies and finely sliced ginger, frying for 30-45 seconds until fragrant.
Stir in the turmeric powder, remaining onions, sweet peppers, chili powder, salt, and two-thirds of the green chilies. Sauté for 3-4 minutes until the vegetables are tender-crisp.
Add the paneer cheese cubes to the pan and cook over low heat for 5 minutes, allowing the cheese to absorb the flavors.
Pour in the prepared tomato puree, garam masala, and sugar. Simmer for 2 minutes, then fold in the remaining fresh tomato strips.
Stir in the white vinegar, then garnish with the remaining green chilies and fresh coriander before serving.
6
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Libyan