3 Reviews

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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KateL August 24, 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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awalde August 23, 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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**Jubes** August 18, 2012
Jhat Phat Sabzi (Bell Pepper Paneer)