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| Spicy Paneer Capsicum |
Serves 3
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time you sweat it out: 40 minutes :) It's worth it ... TRUST ME!!!
Ingredients:
Onion (finely chopped): half (of a medium sized one)
Bell peppers (2cm squares): 2 (large)
Tomatoes (finely chopped): 1.5 (medium sized ones)
Paneer: 20 cubes (approx 1cm)
Coconut (shredded): 2 inch square slab
Ginger (finely chopped/paste): 1 tsp
Garlic (finely chopped/paste): 1tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1.5 tsp
Chilli powder: 1.5 tsp (add lesser quantity for a non-spicy version; I do not recommend though :P)
Garam masala: 1 tsp
Fennel seeds: 1/2 tsp
Salt: 1 tsp
Fresh coriander leaves (finely chopped): 3-4 stems
Oil: 2-3 tblsp
Water: 3/4 cup
Milk: 1 tblsp
Procedure:
Saute paneer in a frying pan in about half tblsp of oil till golden brown. Keep aside.
Heat oil (on medium) in a pan (preferably non-stick). Add coconut, fennel seeds and onion. Saute for 5-6 minutes. Add bell peppers, ginger, garlic, turmeric powder, chilli powder, coriander powder and salt. Add 3/4 cup water and cook for 5-7 minutes till bell peppers are half cooked. Add tomatoes and cook for 5-7 minutes. Add garam masala, paneer and continue to cook for a minute. Turn off burner. Add milk and mix. Garnish with coriander leaves and serve with roti or naan!
