Since i have become a vegetarian, i'm running short of vegetables here in Islamabad and this summer has been quite worse. Ofcourse i'm the panner lover and those bell peppers in my fridge were glaring at me as it had been quite a few days since i had bought those , so here i came up with this tangy paneer and bell pepper gravy
Ingredients
Onion - 1 medium sized
Tomato - 3 medium sized
Paneer - 200 gms
Bell peppers - 2 medium sized
Ginger garlic paste - 1 tspn
Kasoori methi(dried fenugreek leaves ) - 2 tspns
Cinnamon - 1/2 inch
Cloves - 1 no
Cardomom - 1 no
turmeric powder - 1/2 tspn
Kashmiri mirch - 1/2 tspn
Chettinad masala - 1 1/2 tspn
salt - to taste
oil - 1 tbspn
Coriander leaves - chopped for garnish
Method
- I made these paneer at home , i have used milk to make paneer in case you want to know the method pls click (although this version i had used milk powder, but the underlying method remains the same) here
- heat little oil in a non stick pan and gently toast the paneer adding turmeric powder to it
- when the paneer has begun to slightly brown remove ans transfer to a plate
- add remaining oil and toss in the cinnamon, cloves, cardamom and then kasoori methi and then add the ginger garlic paste and fry for a min
- puree the onions and tomatoes together and add it and keep sauting till becomes devoid of the raw smell now toss in the diced bell peppers and keep sauting
- when it becomes dry add little water and add the kashmiri mirch and the chettinad masala , add little more water, just enough to make it little saucy when the bell peppers have been cooked toss the paneer stir for few mins and remove from flame check salt
- add water to your desired consistency.
- enjoy with hot rotis or parathas
Sending these to Celebrate Olympic Games guest hosted by priya and initiated by jagruthi
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