Pepper Paneer Roast

1 tablespoons ghee or olive

oil

4 tablespoon coriander

seeds

1 small red onion, minced

(roughly 1 cup)

15-20 kari (curry) leaves 1 tablespoon minced garlic 1 pound shishito peppers 2-3 medium tomatoes,

chopped (roughly 2 cups) 1 teaspoon black pepper, ground

8 ounces paneer 1 tablespoon amchur (ground dried mango) ½ mango, sliced

Instructions: Preheat oven to 450 degrees.

In an oven-safe skillet, heat the ghee and when it is just shy of smoking, add the coriander seeds — be careful not to burn them as they are quite delicate. Almost immediately add the minced onions and stir-fry on medium heat until they are soft and translucent, 5-7 minutes.

Add the kari leaves, garlic, peppers, tomatoes and black pepper. Cook on high heat for 2-3 minutes. Turn the heat off.

Slice the paneer, place it on top and sprinkle the amchur over the entire pan. Place the sliced mango on top and roast the entire pan in the oven for 4-5 minutes. Serve immediately.

• Paneer is found at most Indian grocers, or make your own (find my recipe on india1948.com).

• Rotis or rice with a side of plain yogurt make a good accompaniment.

• Kari leaves are a small leaf native to India with pinelike fragrance — they can be found at most Indian grocers. If not available, omit or replace with kaffir lime leaf. Makes 4 servings