2 Tbs. canola oil
1 tsp. cumin seeds
1/2 onion, thinly sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 tsp. salt
1 Tbs. minced garlic
1lb. (500 g) paneer, cubed
The Chutney Life x Williams Sonoma Tikka Masala Simmer Sauce
2 tsp. finely chopped fresh cilantro
Instructions
In a Dutch oven or large fry pan over medium-high heat, warm the oil. Add the cumin seeds and cook until they begin to sizzle, about 1 minute. Add the onion, bell peppers and salt and cook, stirring frequently, until softened, about 5 minutes.
Reduce the heat to medium. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
Add the paneer and cook 2 minutes more. Add the simmer sauce and reduce the heat to medium-low. Cover with a lid and gently simmer for 8 to 10 minutes. Garnish with cilantro and serve over basmati rice with warm naan alongside. Serves 4.
Courtesy of Palak Patel, author of The Chutney Life
Ingredients
2 Tbs. canola oil
1 tsp. cumin seeds
1/2 onion, thinly sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 tsp. salt
1 Tbs. minced garlic
1lb. (500 g) paneer, cubed
The Chutney Life x Williams Sonoma Tikka Masala Simmer Sauce
2 tsp. finely chopped fresh cilantro