Feb 232012
 

Few years back I didn’t know that bell peppers and paneer would taste so good together. The dish can be made as colorful with green, red, yellow, orange bell peppers with white paneer yet very tasty. The sourness from tomatoes and the pungentness of peppers with saltiness of paneer make this combination an excellent side dish for roti, parathas and fried rice. If you haven’t tasted this dish before, I urge you try it and you will be amazed by the uniqueness of its taste.

Ingredients:

Bell peppers –3 (any combination of green,red,yellow and orange)

Paneer –1 cup (cut lengthwise)

Onions –1 medium(sliced lengthwise)

Tomatoes –3 small (diced finely)

Fennel seeds –1 Tbsp

Ginger-garlic paste –1 Tbsp

Turmeric powder –1/2 tsp

Chilli powder –1 1/2 Tbsp

Dhania powder(coriander powder) –1 1/2 Tbsp

Jeera powder(cumin powder) –1 Tbsp

Garam masala –1/2 tsp

Salt –to taste

Oil —3 Tbsp + 2 Tbsp

Procedure:

1. In a pan shallow fry paneer with 3 Tbsp of oil. Flip the paneer so that its evenly fried on all sides. Transfer the paneer in to a bowl with warm water. This will keep the paneer soft and doesn’t allow the paneer to harden itself. Also this process removes the excess oil from the paneer.

2. In a deep pan/kadai heat 2 Tbsp of oil, add fennel seeds, ginger-garlic paste, and sliced onions. Fry the onions till crisp and golden brown. Now add the tomatoes and sautee till they become soft.

3. Meanwhile in a bowl, make a paste of turmeric powder, chilli powder, dhania powder, jeera powder, and garam masala with few tbsps of water.

4. After the tomatoes are soft, add the masala paste from step 3 and cook till the masala is well cooked with onion and tomatoes.

5. Now add sliced bell peppers (slice lengthwise) and salt. Cover and cook till the peppers are well cooked. Stir occasionally and make sure there is little water in the gravy so that vegetables and the masala does not get burned.

6. Once the peppers are cooked, gently squeeze the water out of paneer and add to the vegetables. Adjust salt and garnish with coriander leaves. Serve hot with roti or rice.

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Sautee ginger-garlic paste, onions and tomatoes.

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Add masala paste, peppers, salt and cook.

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Add fried paneer and garnish with coriander leaves.

 

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  3 Responses to “Colorful Bell Peppers & Paneer Delight”

  1. Jayanthi, I have tried kadai paneer a while ago. After seeing your recipe, I was inspired to try again and modified your recipe a little bit to suit my pantry. It turned out yummy. thanks for this recipe.

  2. I’m glad you tried and liked this recipe.

  3. Yes, Kadai paneer is awesome! My kids do not like to bite in to bell peppers, So, I grind them after frying. Still tastes great 🙂 I got carried away with my urge to add more veggies to my dish and added spinach to kadai paneer. Note to self: Never do it again, it tastes awful!

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