Paneer Bell Pepper Sabzi
Paneer bell pepper sabzi is a slightly tangy and medium spicy dish. This is not a regular preparation, but easy to make.
I was just thoughtless about preparing some curry for the dinner. Just checked the refrigerator; picked up paneer and coloured bell peppers. Added a few seasonings, which I thought would be right. And the dish turned out well.
Measurement: 1Cup = 180 ml
Serves: 2-3
Ingredients:
- Paneer cubes (raw) – 1 1 /4 cup
- Coloured bell peppers or green capsicum (diced) – 1 cup
- Onion (diced) – 1 cup
- Tomato (diced) – 1 cup
- Garlic (crushed) – 5 to 6 cloves
- Tomato ketchup – 2 to 3 tsp
- Kalonji (nigella seeds) – 1/4 tsp
- Fennel seeds – 1/4 tsp
- Ginger powder – 1/3 tsp (optional)
- Corriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Kitchen king masala – 1/2 tsp
- Kashmiri mirchi powder – 1/2 tsp
- Chilly powder – 1/3 tsp
- Turmeric powder – 1/8 tsp
- Kasuri methi – 1/2 tsp
- Mint leaves – 4 to 5
- Yogurt – 1 tbsp
- Milk – 1 tbsp
- Maida – 1 tbsp
- Oil – 1 tbsp
- Salt to taste
- Corrinader leaves (chopped) – for garnishing
Procedure:
- Heat oil in a pan, add kalonji and fennel seeds.
- Add onion and stir fry for 2-3 min.
- Add crushed garlic and ginger powder, stir fry for a few seconds.
- Add bell peppers and stir fry for a min.
- Add ingredients numbering 10 to 15.
- Add tomatoes and stir fry for a min.
- Add tomato ketchup and sprinkle salt.
- Once the tomatoes turn mushy, add water (1 1/2 to 2 cups approx).
- Cook till the curry thickens slightly.
- Add turmeric powder, kasuri methi and mint leaves.
- Add paneer and salt if required.
- Combine yogurt, milk and maida; add it and stir well.
- Garnish with corriander leaves.
- Serve with phulka, chapati, naan etc.
Tip:
- You may just use the ingredients to suit your taste.
- Ginger powder could be available in stores, where you get Italian seasonings.
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