CHILLI , CARROT PANEER

Paneer is a firm , salty Indian cheese , available in larger supermarkets .

Scrub 2 bunches of Dutch carrots ( baby ) and 2 medium potatoes .
Cut the potatoes in 1/2 inch slices .
Steam the carrots and potatoes separately , until tender .
Heat 2 tbs of rice bran oil in a medium frypan over a medium heat .
Add 1 medium onion thinly sliced , stir until tender .
Now add the carrots and potatoes
1 dsp of minced ginger
1 tbs of minced garlic
1 long thin green chilli , finely sliced with seeds .
1 tsp of cumin seeds
1 tsp of garam masala
1 tsp of ground turmeric
Cook , stirring until fragrant .
Stir in 1 sliced yellow bell capsicum
200gm of cherry tomatoes
2 tbs of water .
Cover and cook over a low heat until the caspsicum is tender .
Stir in 200gm of paneer cut lengthways and then in half .
Cover the pan again and heat the paneer through .
Season with cracked black pepper .
Sprinkle 2 tsp of nigella seeds and torn coriander leaves over the mix .
Serve with steamed brown rice .
Carrots are good for your eyesight , hair , skin and nails due to their rich vitamin C content .