I had some leftover Paneer and Methi leaves which is also known as Fenugreek leaf from my previous cooking. Both the paneer and Methi leaf can be bought at the Indian Grocery. As I was browsing the web, I came across this wonderful aromatic dish. This dish goes well with naan, puri or white rice. I especially like this since it uses bell pepper which is another favorite of mine. This is definitely a dish that I would be making often. Preparation wise I think its pretty straight forward.
1/2 pound paneer ( I bought the ready fried panner)
1 medium red bell pepper, cubed small
1 medium green bell pepper, cubed small
3 tablespoons oil
3 medium tomatoes
1 clove garlic
1 small shallot
About 1/4 inch piece of ginger
1 green chili
Pinch of asafetida (hing)
1 teaspoon cumin seed
1 and 1/2 tablespoons coriander powder
1/2 teaspoon turmeric
1 teaspoon cayenne pepper or chili powder
2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves
3/4 teaspoon salt, adjust to taste
- Cut paneer and bell peppers into ½ inch cubes.
- Blend the tomatoes, garlic, onion, ginger, and green chili to make a puree.
- Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.( skip this if using ready fried paneer)
- Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
- Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the asofetida and cumin seeds.
- After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
- Cook for about 4 minutes on medium heat.
- Tomato mixture will reduce to about half in volume.
- Add about 2 spoons of water, and the salt.
- Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
|I served the paneer dish with Puri.|