- 2 tbsp vegetable oil
- ¼ tsp each mustard seed and turmeric
- 1 tsp each cumin seeds, paprika, ground coriander and ground cumin
- 225g paneer cheese, cut into 2cm cubes
- 100g frozen peas, defrosted
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 1 tomato, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 Romano peppers
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
Heat the oil in a pan. Add the mustard seeds, turmeric and cumin seeds, and cook until the mustard seeds start to pop. Add the paprika, ground coriander, ground cumin and ½ tsp black pepper with the paneer, and stir-fry until a light golden colour, about 3-4 mins.
Add the peas and tomato with some salt. Cook for 5 mins more until the tomatoes have softened to a pulp-like texture, then remove from the heat.
Heat oven to 200C/180C fan/gas 6. Cut a slit in the peppers from top to bottom, but leaving 3-4cm intact at each end. Use a teaspoon to scoop out the seeds then stuff the peppers with the paneer mix. Transfer to a baking tray and roast for 10-12 mins until the peppers have blistered and browned lightly. Serve with the Yogurt & spice crusted roast potatoes (see 'Goes well with').