Sunday, June 15, 2008

Paneer With Peppers and Onions (Indian Cheese With Peppers And Onions)

Paneer with Peppers and Onions is a colorful, delicious, protein and vitamin-rich dish that can be served as an entree, appetizer, or a snack. It makes a wonderful filling for sandwiches and wraps too. Instead of using a combination of the different colored peppers, choose just one or two or according to availability.

6 Servings


1 block Paneer (14 oz)
1 EACH Red, Yellow, Orange and Green Bell Peppers (Capsicums)
1 or 2 JalapeƱo or Serrano Chili
1 Red Onion
1/2 tsp Salt
1/2 tsp Turmeric
1/2 tsp Garam Masala
1 Tbsp Oil or Ghee
1/2 tsp Whole Cumin Seeds (Jeera)
1 Tbsp Kasoori Methi (Dry Fenugreek Leaves)
1/2 cup Fresh Cilantro (Coriander Leaves or Dhania)


Cut the peppers in half, remove stems, seeds, and membranes. Cut the peppers into bite size chunks. Cut off the ends from the onion, peel, and slice into bite size chunks. Cut the chili in half, remove stems, seeds and membranes and cut in slender strips.

Cut the paneer into strips about the size of your thumb.

Heat the oil in a wide skillet/wok and add the cumin. When the cumin sizzles and becomes aromatic (just a few seconds), add the paneer, veggies, salt and turmeric. Cook, stirring often until paneer strips are slightly browned and the veggies are tender. Remove from heat and sprinkle the garam masala and kasoori methi leaves over the whole and mix well. Sprinkle the cilantro over the paneer and veggies.

Serve hot with any type of rice, chapatis or other Indian breads, dals, curries, raita or salad.

Variation: One of two chopped ripe tomatoes may be stirred in along with the veggies. Chopped green onions may be used as a garnish along with cilantro.

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