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    You are in: Home / Recipes / Jhat Phat Sabzi (Bell Pepper Paneer) Recipe
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    Jhat Phat Sabzi (Bell Pepper Paneer)

    Average Rating:

    3 Total Reviews

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    • on August 24, 2012

      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.

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    • on August 23, 2012

      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.

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    • on August 18, 2012

      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.

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    Nutritional Facts for Jhat Phat Sabzi (Bell Pepper Paneer)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 39.5
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 1.0 g
    Cholesterol 4.1 mg
    Sodium 9.2 mg
    Total Carbohydrate 5.7 g
    Dietary Fiber 1.4 g
    Sugars 1.5 g
    Protein 1.0 g

    The following items or measurements are not included:


    ginger-garlic paste

    kasuri methi

    garam masala powder

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