Red Pepper, Kale and Paneer Curry


1.5 tsp cumin seeds
1 tbsp 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 turmeric powder
¼ tsp 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


In a large saucepan, dry roast the cumin and coriander seeds until fragrant and toasted. Tip out into a pestle and mortar, and pound to a powder. Set aside.

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 minutes before adding the garlic, ginger, green chilli and peppers. Cook for another 5 minutes, 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 catching on the bottom of the pan, and add hot water if the mixture is too thick.

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 golden brown all over, then remove from the pan and set to one side.

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 it 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.

Wine Pairing: The Crossing’s Pinot Noir




Cumin Seed

Out of stock


Daillies Organic Chilli Powder

Out of stock


Pure Canola Mountain Oil 1Ltr

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