Wednesday, April 7, 2010

Capsicum Paneer Sabzi

April 7th 2010

I am always looking for new sabzis to make and eat with chappati. And who does not love paneer. This easy recipe is from a dear friend who was kind enough to allow us to sample it first. This dish just allows the taste of the paneers to take center stage, don't crowd it with any masala. It goes well with rotis or maybe with rice too. Here is my version of her recipe.

Difficulty level : Easy 

Time:  30 min

  • 1 packet Paneer (store bought)
  • 2 green bell peppers
  • 1 medium size onion
  • 1 medium size tomato
  • 1/2 cup milk [increase or decrease to alter gravy]
  • salt (to taste)
  • turmeric ( a pinch)
  • chilly powder ( 1-2 tsps)
  • jeera ( 2 tsps)
  • oil
  • cilantro (for garnish)
Method de Preparation
  1. Soak cut paneer in hot, boiling water for 5 min (till it become soft). Alternatively take a little bit of ghee in a pan and slightly roast the paneer till it becomes golden brown. Whichever method you use, finish and keep paneer aside. And yes it is totally ok to pop 1 or 2 accidentally in your mouths, it happens!
  2. In the same pan, take oil and add onion and jeera and fry for some time till onion becomes soft and brown.
  3. Add tomatoes and the bell pepper. 
  4. Add turmeric, chilly powder, salt and cook for a few min, till the bell pepper is cooked and is soft.
  5. Finally add paneer and cook for a little bit.
  6. Add the milk in the end and allow everything to come together.
  7. Garnish with Cilantro and serve hot.
Chef's Tip:   Get a good brand of paneer as it is vital for the taste of this dish. Nanak brand or fresh from your local Indian store.

Source:  Krupa Sharath


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