Paneer[Indian Cottage Cheese] is a very versatile ingredient to cook, specially for a largely vegetarian population in India. I find it very handy and easy to prepare. Besides, high in protein, it is very healthy to have and a good alternative to meat. My son and me are paneer lovers and prepare it quite often. Earlier, at Bengali homes, paneer was made at home curdling milk, we called it chena, softer in texture. Paneer was available at shops much later. There might be a fine line of difference between Paneer and Chena which I do not know.
Since its a regular at home, I try to prepare it in different ways. This time I prepared it with capsicum in a typical Indian spice mix. The slightly tangy, spicy paneer dish goes very well with any kind of South Asian flatbreads. Let us do it.
Paneer[Indian Cottage Cheese] : 250gm
Capsicum[Shimla Mirch] : 1[small]
Red Bell Pepper : 1[small] optional
Tomato : 1[big]
Onion : 1[big]
Plain Yogurt : 1/2small cup
Ginger Paste : 2tsp
Garlic Paste : 1tsp
Cumin Powder : 1/2tsp
Coriander Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Chilli Powder : 1tsp
Garam Masala Powder : 1/2tsp
Cumin Seeds : 2pinches
Salt : As Required
Oil : 3tbsp
Cut the paneer into your desired shape and apply little salt. Cut the tomato, deseed and wash. Peel, wash and slice the onion. Cut the veggies into cubes and wash. Rub with salt.
Heat oil in a wok. Temper with cumin seeds. Add the onion slices. Fry till golden brown. Add the ginger n garlic paste and fry for 1-2 minutes till the raw smell goes.
Add the tomato pieces, salt and turmeric. Keep stirring till the tomato pieces melt. Beat the yogurt and add to the wok. Stir till the mix separates from the oil.
Add the cumin powder, coriander powder, chilli powder and stir for 1/2 a minute. Add the veggies and stir at high heat for 1 minute. Add 1/2 cup water.
Once the gravy comes to boil, Add the paneer pieces. Let boil for a minute. Add the garam masala, stir and let cook for a minute. Its done.
Serve hot with any kind of South Asian Bread!!