Ingredients

• 225 g paneer, broken into bite-size chunks
• 175 g onions, finely chopped
• 2 tbsp vegetable oil
• 400 g chopped tomatoes
• 1/2 red pepper, sliced
• 1/2 green pepper, sliced
• 1/2 yellow pepper, sliced
• Fresh coriander, chopped
• For the Marinade:
• Juice of 1/2 a lemon
• 5 ml (1 tsp) salt
• 15 ml (1 tbsp) vegetable oil
• 1 small red chilli, deseeded and finely chopped
• 1 inch fresh ginger, grated
• 3 cloves garlic, crushed
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander

How to Make Paneer and Peppers

• Combine all the marinade ingredients in a 2.5 litre casserole dish.
• Add the paneer to the marinade and coat thoroughly.
• Leave in the fridge for 2-3 hours.
• Place the finely chopped onion pieces on a round baking sheet and sprinkle 2 tbsp of oil over it.
• Place on the high rack and grill for 20 mins, stirring after 15 mins.
• Mix the onions, tomatoes and peppers in a bowl and cook for 5 mins on 30% microwave power.
• Add the onion mixture to the marinade, mix well and cover with a cling film (plastic wrap).
• Cook for 15 mins on 30% microwave power, stirring halfway through cooking.
• Garnish with fresh coriander.