- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 2
To cook the noodles
- 192 g (6.7 oz) dry noodles
- A large pot of Water
- 1 tsp. Salt
For the Paneer Curry
- 1/4 tsp. fried red chilli flakes
- 1 c paneer, cubed
- 4 -6 tsp oil (chilli oil/garlic oil/vegetable oil)
- 1 tbsp. garlic, grated
- 1 tbsp. ginger, grated
- 1 c onion, chopped in 1" pieces
- 1 c green capsicum (bell pepper), chopped in 1" pieces
- 2 large tomatoes, chopped
- 2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1 tsp. chole masala
- Salt, to taste
- A few spoons of peanuts, crushed coarsely
- A handful of fresh coriander, chopped
Cook the noodles
- Bring a large pot of water to the boil. Season with salt. Add the dry noodles and cook according to package instructions.
- Drain the noodles in a colander and rinse under cold water. Set aside.
Pan fry the Paneer
- Heat a few spoons of oil in a large pan over medium heat and arrange the paneer cubes in one layer, taking care not to crowd them.
- Pan fry until golden brown on two sides. Drain and set aside.
Make the curry
- To the remaining oil, add grated ginger, garlic and fried red chilli flakes. After a few seconds, add the chopped vegetables and a pinch of salt.
- Cover and cook until the tomatoes are soft and can be easily mashed into a pulp (but the onions and peppers are still crunchy).
- Add the paneer and ground spices, stir well until combined. Cover and cook on low heat until the paneer is soft and the spices are fragrant. Add salt, to taste.
- Stir in the cooked noodles, cover and let the flavours seep for about 5 minutes. Garnish with fresh coriander and peanuts. Serve hot!