Green (Bell) Pepper and Paneer (Indian Cheese) Dry Curry
Paneer aur Shimla Mirch ki Sabji (Bhaji)
This is a lovely combination, I make it with a thick, clingy gravy.
Serves 6
Ingredients
- 400 gm. Paneer, cut into 1 to 1 1/2 inch cubes (they swell up during cooking)
- 3 onions
- 2 large green peppers/capsicums (red or yellow peppers also give a nice colour)
- 5-6 medium sized tomatoes, pureed
- 2-3 green chillies (optional, use only if you like food hot)
- 3-4 tbsp. oil
- 1 tsp. turmeric powder tsp
- 2 tsp. coriander/dhania powder
- 1/2 tsp. Garam Masala
- Chilli powder to taste (or try chilli flakes). If using green chillies above, be careful about the amount of chillies added
- 1 cup water or according to the thickness required
- Salt according to taste
Instructions
- Remove stalks from green peppers/capsicums, de-seed and cut into 2 inch pieces.
- Peel and cut onions into quarters and then separate layers. You should end up with triangles of onions. They should be roughly same in volume as green peppers.
- Heat oil in a pan or wok/karahi.
- Add onion pieces and fry till they are just starting to get golden and look translucent.
- Add tomato puree, spices and salt. Fry till the the whole mass begins to come off the pan or looks shiny.
- Add pepper/capsicum pieces, paneer and water. Boil till capsicum is soft. Thickness or consistency of the gravy depends on your taste. Personally, I think that it tastes better when the gravy is 'clinging' around the main ingredients.
- Add garam masala at the end, cover and allow flavours to infuse.
- Serve with chapatties or naans or parathas.