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1 tablespoon minced ginger root
3 cups water -- plus
2 tablespoons water
1 onion -- roughly chopped
3 tablespoons oil
2 tomatoes -- chopped
2 pounds paneer (Indian cheese) -- cut small cubes
2 tablespoons balsamic vinegar
2 tablespoons bottled marinara sauce
Sugar -- to taste
Salt -- to taste
Cayenne pepper -- to taste
3 green bell peppers -- cubed same size
as the paneer
1/2 teaspoon garam masala
Combine ginger root and 2 teaspoons water in blender or food processor to form paste. Set aside.
Puree onion in blender or food processor with about 1 tablespoon water or just enough to form paste. Add more water if needed.
Heat oil in Dutch oven over medium-high heat. Add onion paste and fry until light golden, about 7 minutes. Add tomatoes and saute until tender, about 2 to 3 minutes. Add ginger paste, 3 cups water and paneer. Simmer until sauce thickens slightly, about 30 minutes.
Add vinegar, marinara sauce and sugar, salt and cayenne to taste. (Dish should not be sweet, just mildly sweet and sour, and it is not very spicy.) Simmer 3 minutes. Add bell peppers and cook just until crisp-tender, 5 to 6 minutes.
Before serving, sprinkle with garam masala.
This recipe yields 8 to 10 servings.