Red Pepper, Kale and Paneer Curry Recipe

written by Juliet Kennedy 1st November 2019

It’s a new month and you know what that means? A new recipe to try out! This November, we’re all about the red pepper, kale and paneer curry with Sirimon Cheese and trust us, you will probably make this again and again. Actually, we want you to make this again and again. This paneer curry is best enjoyed with a light Pinot Noir such as The Crossing’s Pinot Noir available at Dion Wines and Spirits East Africa. All the ingredients are available at Greenspoon.

Photo by J. Mwai

  • 1½  tsp The Vine cumin seeds
  • 1 tbsp The Vine coriander seeds
  • 4 tbsp Pure Mountain Farm canola oil
  • 2 medium onions, thinly sliced
  • 5 cloves garlic, crushed
  • 3cm ginger, peeled and grated
  • 1 fresh green chilli, finely chopped
  • 500g red peppers, thinly sliced
  • 6 tomatoes, roughly chopped, or 400g tinned tomatoes
  • ½ tsp Daillies turmeric powder
  • ¼ tsp Daillies chilli powder
  • 1.25 tsp sea salt 
  • A large handful of fresh kale or spinach, ripped up
  • 500g Sirimon Paneer, cut into cubes
  • A handful of fresh coriander, leaves picked 

Photo by J. Mwai

  1. In a large saucepan, dry roast the cumin and coriander seeds until fragrant and toasted. Pound the toasted seeds to a powder in a pestle and mortar and set aside. 


       2. Put 3 tbsp of the canola oil into the same pan on a high heat and when hot, add the sliced onions. Stir fry for about 5 mins before adding the garlic, ginger, green chilli and peppers. Cook for another 5 mins, stirring frequently until the peppers start breaking down and then add the tomatoes, coriander and cumin mix, turmeric, chilli powder, and salt. Turn the heat down now to low, and continue to cook for 30 mins. Check from time to time that it’s not sticking to the bottom of the pan and add hot water if the mixture is too thick.


     3. Whilst it cooks, heat the other tbsp of canola oil in a frying pan, and when it’s hot, add the Sirimon paneer cubes. Fry the cubes until they are evenly golden brown and then remove from the pan and set to one side. 


      4. When the peppers are cooked to the point where you can cut through them with a wooden spoon, add the kale or spinach, and then the paneer and stir gently through to mix. Allow the spinach to wilt down, then season with salt and pepper. Serve with the fresh coriander stirred through and some raita with lightly fried garlic and chilli mixed through. 


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