What happens when two opposite food ingredients are mixed? One comes in so many bright colors & the other knows no other color than white….one is crunchy while the other is soft & ‘cheesy’!! Apart from these opposite ‘traits’ one happens to be my husband’s favorite & the other is my dream food ingredient.
I’ve always enjoyed making ‘Chilli Paneer’ & today was no different especially after three days of complete rest ( I had flu & I’m fine now) , I was back to my kitchen today. Another reason I always look forward to cooking this dish is the fact that I can cook it in less than 30 minutes !!
Servings : 4 Serving size: ¼ of total
Preparation time: 10 minutes Cooking time: 15 minutes
Ready in: 25 minutes Course : Main/appetizer
200 grams paneer /cottage cheese
1 medium bell pepper
1 small onion ( roughly 1 cup)
1 ½ tablespoons corn flour
½ teaspoon salt
2 + 1 tablespoons oil
2 green chilies , slit lengthwise
4 flakes garlic…gently crushed
1 teaspoon soya sauce
1 teaspoon chili sauce
3 tablespoon tomato sauce
1 teaspoon balsamic vinegar
¼ teaspoon each …..salt, pepper & sugar
1 tablespoon chopped coriander/ cilantro for garnishing
- After washing your hands, cut paneer/cottage cheese, bell peppers & onion into 1 inch squares each. They should fill 1 cup each when cut.
- Take 1 tablespoon corn flour in a small bowl. Mix in salt. Add cheese cubes to this white mixture so that each cube is thoroughly coated with it.
- Heat 2 tablespoons of oil in a wide pan & stir fry the coated cheese cubes , gently turning them after couple of minutes. They should be light golden on both sides. Take them out & press against a paper towel to remove excess oil ( though there won’t be much !! ).
- Now heat 1 tablespoon oil in the same pan & add crushed garlic & slit green chilies. Sauté them for a minute on medium heat.
- Add bell peppers & onion squares. Saute all these for 3-4 minutes on medium flame. Make sure that the bell peppers don’t turn soggy.
- Add all the sauces , vinegar, salt, pepper & sugar. Mix them well.
- Now add stir fried cheese cubes & mix them gently with the spice mix.
- Take ½ tablespoon corn flour & some water to make a thick paste. Pour this paste on the veggies in the pan & mix well. Garnish with cilantro & serve hot.
- Enjoy it with a naan or parantha !!
- You may add ¼ teaspoon ajinomoto (MSG). I personally avoid using it.
- You may deep fry the cheese cubes. I prefer them to be stir fried.
- You can try tofu instead of cheese.
- You can try rice vinegar instead of balsamic.
Good source of proteins, minerals & vitamins.
More about Bell peppers…….
- Storage at 7.5°C (45°F) is best for maximum shelf-life (3-5 weeks)
- They are used to make pickles in some parts of the world.
- Red pepper has more vitamin C than oranges and are also high in beta-carotene.