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.
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
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.
Sautee ginger-garlic paste, onions and tomatoes.
Add masala paste, peppers, salt and cook.
Add fried paneer and garnish with coriander leaves.
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