Spicy Githeri With Paneer Cheese By Chef Raphael
Making Cooking Easy: The Best Of Chef Raphael
Every Kenyan knows what Githeri is, for those of you who don’t know but have always wanted to try a traditional Kenyan meal of maize & legumes, there’s no better Chef to teach you how to prepare a tasty githeri dish, than Chef Raphael King’ori Ndaiga. It’s not only a healthy meal, but this particular recipe is cheesy and rich in flavour. So what are you waiting for? Let’s get started!
Chef Raphael – Bringing The Culinary Experience To Your Home
SPICY GITHERI WITH PANEER CHEESE
SPICY GITHERI WITH PANEER CHEESE RECIPE
Time: 12 minutes
Serves: 2-3
INGREDIENTS
½ Kg boiled githeri
1 onion (chopped)
3-4 cloves of garlic (chopped)
Ginger (small piece-chopped)
2 tbsp curry powder (depends on taste)
1 tomato (small dices/blended)
Small bunch dhania
1 carrot (cut in small cubes)
½ green pepper (cut in small cubes)
250g paneer cheese (diced)
METHOD
STEP 1
In a non-stick pot, add a little oil and fry the onion and ginger until it starts to brown while constantly stirring to avoid burning.
STEP 2
Next, add in the garlic then the curry powder, stir and cook for about 1 minute with the heat on low to avoid it from burning.
STEP 3
Now, add the carrots and chopped tomatoes, stirring and allowing it to cook while covered. Allow the tomatoes to cook for about 2 minutes, then add a little water if necessary to avoid drying up or sticking to the pan.
STEP 4
Add the peppers and the diced paneer cheese, stir and leave covered for about 2 minutes, then mix in the githeri and cook until heated. Add a little water to avoid it drying up.
Serve hot and garnish with chopped dhania. I prefer to put the dhania at the very end once I have turned off the heat.
Tip: You may add any of your desired vegetables just make sure when cutting them, cut them nice and small to make it look appealing to the eye. Also remember, when cooking, add the various vegetables at different times during the cooking process to allow enough time to cook and not overcook others.
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