By far the spiciest Indian recipe I tried during ZWT8, it was spicy but not harsh, and I went back for seconds. (Note that I generally avoid extreme spiciness.) My panir refused to stay in a neat cube, particularly after soaking in water, but that did not affect the taste, I don't think. (I had used Paneer ( Indian Cottage Cheese) to prepare the panir, and next time I would add another step to form the panir in a neat rectangle in a glass container and weight it down before using it for this recipe.) Made for The Wild Bunch for ZWT8 for its visit to India.
This swells really Indian and it's very easy to prepare.
I'm lucky to have an Indian shop in town near the stations as for this recipe I really would use the suggested spices including the methi (fenugreek leaves witch I also used for decoration).
Changes: I diced the bell peppers in big pieces and added some coriander as I love this in the dish as well.
I wil do this again as my children loved it veeeeery much!
Thanks a lot for the recipe.
Great recipe- sorry I couldn't get yellow capsicum/bell-pepper, so used one red and one green. Otherwise made as written, using all gluten-free ingredients to suit my needs. I really enjoyed this dish- simple to prepare and full of flavour.