Prep 5 mins
Cook 20 mins
This is a vegetarian dish made with the Indian cheese Paneer, it is fast, tasty and pretty. If you can't find it, don't substitute it, make it yourself! It is easy and cheap to make yourself. Here is a recipe for it: http://indian.food.com/recipe/paneer-fresh-cheese-46900
- 7.39 ml ghee or 7.39 ml unsalted butter
- 236.59 ml panir, cubed
- 4.92 ml ginger-garlic paste
- 2.46 ml chili paste
- 0.25 ml turmeric powder
- 2.46 ml red chili powder
- 4.92 ml coriander powder
- 1 tomatoes, de-seeded and quartered
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2.46 ml kasuri methi (fenugreek leaves)
- 0.25 ml garam masala powder
- chopped fresh coriander (to garnish)
- Heat ghee in a large pan, add cubed paneer and saute for 2 minutes.
- Remove the paneer from the heat and place paneer in warm water for 3 minutes, drain and keep aside.
- In the same pan, add the ginger-garlic paste and chili paste and saute for 2 minutes.
- Add turmeric powder, coriander powder, red chilli powder and combine.
- Add the chopped bell peppers and cook till they turn slightly soft, about 5 minutes.
- Add tomatoes and stir well to combine and cook for 7 minutes, with lid. Add the paneer cubes and toss the contents well and cook for 5 minutes. Add garam masala powder and kasuri methi and combine.
- Finally, garnish with fresh coriander leaves and serve hot with naan bread.
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.