No Allergen Warnings at the moment!

Nutrition	%GDA	Range
Energy Kcal	170
Protein	5.03%
Other Carbohydrate	4.52%
Sugar	7.72%
Fat Saturated	7.31%
Fat Unsaturated	19.63%
Fiber	14.66%
Sodium	17.39%
Salt	17.96%

1. Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic. 2. Add the thinly sliced onions and chopped (with or without seeds)green chilli and fry for 5 6 minutes, or until the onions are just softening but not browned and still have a little crunch. 3. Add the peppers (red and yellow seeds removed, cut lengthways into 5mm/1/4in-thick strips), salt, turmeric and chilli powder, and fry for a further 3-4 minutes. 4. Lower the heat, add the paneer (cut into 3 cm/1 1/4in x 1.5 cm/3/4in pieces) to the pan and gently stir everything together for about five minutes, then add the cut into strips tomato and heat through. 5. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.