Ingredients
- 300 g Paneer
- 1 onion
- 2 clove of garlic
- 1 smal piece of ginger
- 1 red chili
- 1 tbs sesame oil
- 1 red bell pepper
- 1 carrot
- 200 g bulgur
- 2 tbs curry paste
- 2 ts garam masala
- 1/2 ts turmeric
- 1 ts salt
- 400 g water
- 400 g diced tomatoes (canned)
- 150 g frozen peas
Preparation
1. Cut the Paneer into bite-sized cubes.
2. Peel the onion, garlic and ginger, cut the onion into strips. Finely chop garlic and ginger. Roughly deseed and finely chop the chili. Add onion, garlic, ginger and chilli pepper to pot with the sesame oil.
3. Clean bell pepper and cut into fine strips. Peel the carrot and cut into thin slices.
4. Rinse the bulgur well under cold running water.
5. Heat the pot on highest level up to the roasting window, switch to a low level and sauté the onion mixture.
6. Add the curry paste, garam masala, turmeric and salt and sauté.
7. Add the water, tomatoes, bulgur and peas and mix well.
8. Heat the pot on the highest level up to the vegetable window, switch to a low level, and cook for approx. 8 minutes in the vegetable area.
This recipe has been tested and approved by AMC.
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