PANEER CAPSICUM

Paneer[Indian Cottage Cheese] is a versatile ingredient to cook, specially for the vegetarian population in India. I find it very handy and easy to prepare. Besides, high in protein, it is healthy to have and a good alternative to meat. I and our son are paneer lovers, the man is not. He eats it when served. I prepare it often. Earlier, at Bengali homes, paneer was made at home curdling the  milk, we called it chena, softer in texture. Paneer got to be available in the sweet shops much later. There might be a fine line of difference between Paneer and Chena which I do not know. Since it is cooked regular at home, I try to prepare it in different ways. This time I prepared it with capsicum using the regular Bengali spices. The slightly tangy, spicy paneer dish goes well with any kind of handmade flatbreads. Let us do it.

INGREDIENTS :

Paneer[Indian Cottage Cheese] : 150-200 gm
Green Bell Pepper : 1/2 of one
Red Bell Pepper : 1/2 of one
Tomato : 1
Ginger Paste : 2tsp
Cumin Powder : 1/2 tsp
Coriander Powder : 1/2 tsp
Turmeric Powder : 1/2 tsp
Chilli Powder : 1tsp
Garam Masala Powder : 1/2tsp

Dry Mango powder : 1 tsp
Cumin Seeds : 2 pinches

Bayleaf : 1
Salt : As Required
Oil : 3tbsp

METHOD :

Cut the paneer slab into your desired shape and apply a little of salt. Cut the tomato, deseed and wash. Cut the veggies into cubes and wash. Rub with salt.

Heat the oil in a wok. Temper with the cumin seeds. Add the ginger 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. 

Add the cumin powder, coriander powder, chilli powder and stir for 1/2 a minute. Add the veggies and stir at high heat for a minute. Add 1/2 cup of water.

Once the gravy comes to a  boil, Add the paneer pieces, garam masala powder, dry mango powder. Let boil for a minute or two. It is done.

Serve it hot with any kind of handmade bread or rice!