A drizzle of a neutral Oil
8 oz. of Paneer (cut into bite size cubes)
1 medium Yellow Onion (diced)
½ of a Red Bell Pepper (seeded and diced)
½ of a Green Bell Pepper (seeded and diced)
1 cup of Coconut Milk (unsweetened)
1 - 12 oz. jar of Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce
Salt to taste
In a large skillet, on a low to medium heat, drizzle with oil. Add in paneer and cook for a few minutes until golden on two sides and then carefully remove from skillet onto a plate.
In same skillet, add in onions and bell peppers. Sauté for 10 minutes or until onions become slightly translucent.
Then add paneer back in to skillet along with coconut milk and Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce. Stir and simmer for an additional 10 minutes or so. Taste and add salt if needed.
Serve with your choice of accompaniments and enjoy.
Fresh Cilantro for topping, steamed rice or naan
In this recipe