What you need:
400 g paneer cut into small cubes.
60 ml (1/4 cup) fresh cream.
1 green bell pepper (capsicum) cut into 3 cm chunks (optional).
Preparations:
Shallow fry the paneer. Soak it in warm water with a pinch of salt for 5 minutes.
Over high heat, stir fry the bell pepper till slightly charred.
Method:
1. Empty the pack into a pot, add 300 ml (1 ¼ cups) of water, cover and bring to a boil over medium heat for 4 minutes.
2.Uncover and add the drained paneer cubes and bell pepper and cook for 2 minutes. Add fresh cream, stir gently and turn off the heat. Add salt to taste. Adjust the gravy by adding hot water to it.
3. Garnish with fresh cream.
What you need
400 g tofu, drained and pressed for at least 20 minutes and cut into 1-inch cubes.
2 tbsp raw cashews.
2 multi colored bell pepper (capsicum) cut into 3 cm cubes.
Preparations:
Add oil to a pan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it’s lightly browned.
Blend the cashews with ¼ cup water and set aside.
Method
1. Empty the pack into a pot, add half a teaspoon of chili powder, 240 ml (1cup) of water, cover and bring to a boil over medium heat for 4 minutes.
2.Uncover and add the tofu and bell peppers and cook for 2 minutes. Add cashew paste, stir gently and turn off the heat. Add salt to taste. Adjust the gravy by adding hot water to it.
Fresh Tomato (45%), Fresh Onion (43%), Refined Sunflower Oil, Fresh Garlic Paste, Fresh Green Chili, Iodized Salt, Dehydrated Fenugreek Leaves & Mixed Spices.
This curry paste is plant based and dairy free.
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight
- Once opened, refrigerate and use within 3 days.