Paneer is an Indian cheese and is often known as Indian cottage cheese. It is used extensively in North Indian kitchens and has also become quite popular in South Indian kitchens in recent years. It is a good source of protein & calcium. Every Wednesday’s, I do not eat meat and prepare something with tofu or paneer to get my required protein for the day. When it comes to cooking for me, I try to wrap up cooking as soon as possible. On Tuesday when I was going thru the refrigerator, I found a pack of paneer that needed to be consumed in the next 4-5 days. Since I was the only one who was going to eat, I made a quick, simple curry or saute with basic spices. The quantity was sufficient enough to last me for at least 2-3 days and I did not want to bore myself with rice and paneer for the next 4-6 meals. Hence I made it a little mild so I could eat it as a salad with few veggies, if I wished to. On the second day, U ended up eating dinner and served him this curry. He liked it too and here I am with the recipe. Paneer pepper combo also goes with my dish it out event theme as well. A gentle remind, today is the last day to link your recipes to Dish it Out: Tofu/Paneer & Bell Peppers.

Total Time: 20 – 25 minutes
Preparation: 5 minutes
Cooking Time: 15 – 20 minutes
Serves: 3-4

Ingredients:

• 2 tbsp. Oil
• ½ cup chopped Onions
• 2-3 tsp. Ginger Garlic paste
• 2 – 3 tsp. Coriander Powder
• 2 tsp. Chili Powder
• 1 tsp. Salt
• Turmeric
• 2 cups or 2 medium sized diced Green Bell Peppers
• 1 cup chopped Tomatoes or. 1 med- large Vine Ripe Tomato (can use any variety tomato)
• 12 oz. Paneer
• Cilantro to garnish

Preparation:

• Cut the paneer into 1 – 1” cubes and keep aside.
• Heat oil in a pan. When hot, add onions sauté until translucent.
• Add ginger garlic paste and sauté until raw smell disappears.
• Add coriander powder, chili powder, salt, turmeric and mix well.
• Add bell peppers, tomato and mix well.
• Cover and cook for 2-3 minutes on high until tomatoes are soft and kind of mushy.
• Add paneer cubes, mix well, reduce heat to med-high, cover and cook 7-8 minutes until paneer is becomes and soft and spices soak into it.
• Remove the cover and continue to cook for few minutes until the curry is done. I cooked it for a minute or two and removed from the heat.
• Garnish with cilantro and serve hot with rice or roties.

Suggestions:

• I felt I could have cut down a little on paneer or add one more bell pepper to the curry. Of course adjust the seasoning accordingly. However, you felt paneer & bell pepper ratio was perfect in the curry.
• Next time I prepare it, I would cut the paneer into ½ – ¾ “cubes or ½” / 1” slices. I felt the paneer would have been even more flavorful had I cut it into smaller pieces.
• To enchance the flavor & to make it spicy, add a little garam masala along with chili powder or  towards the end, 2-3 minutes before turning off the heat.  Little bit kasturi methi (dried methi or fenugreek leaves) would also enhance the flavor of the curry.

Recipes I posted this month in 2008, in 2010 & in 2011
Event Entries: This goes to Dish it Out: Bell Peppers & Paneer/Tofu hosted by yours truly, an event started by Vardhini.