Paneer Bell Pepper Sabzi

Paneer bell pepper sabzi is a slightly tangy and medium spicy dish. This is not a regular preparation, but easy to make. 

I was just thoughtless about preparing some curry for the dinner. Just checked the refrigerator; picked up paneer and coloured bell peppers. Added a few seasonings, which I thought would be right. And the dish turned out well.

Measurement: 1Cup = 180 ml

Serves: 2-3

Ingredients:

1. Paneer cubes (raw) - 1 1 /4 cup
2. Coloured bell peppers or green capsicum (diced) - 1 cup
3. Onion (diced) - 1 cup
4. Tomato (diced) - 1 cup
5. Garlic (crushed) - 5 to 6 cloves
6. Tomato ketchup - 2 to 3 tsp
7. Kalonji (nigella seeds) - 1/4 tsp
8. Fennel seeds - 1/4 tsp
9. Ginger powder - 1/3 tsp (optional)
10. Corriander powder - 1/2 tsp
11. Cumin powder - 1/2 tsp
12. Garam masala - 1/2 tsp
13. Kitchen king masala - 1/2 tsp
14. Kashmiri mirchi powder - 1/2 tsp
15. Chilly powder - 1/3 tsp
16. Turmeric powder - 1/8 tsp
17. Kasuri methi - 1/2 tsp
18. Mint leaves - 4 to 5
19. Yogurt - 1 tbsp
20. Milk - 1 tbsp
21. Maida - 1 tbsp
22. Oil - 1 tbsp
23. Salt to taste
24. Corrinader leaves (chopped) - for garnishing

Procedure:

• Heat oil in a pan, add kalonji and fennel seeds.
• Add onion and stir fry for 2-3 min.
• Add crushed garlic and ginger powder, stir fry for a few seconds.
• Add bell peppers and stir fry for a min.
• Add ingredients numbering 10 to 15.
• Add tomatoes and stir fry for a min.
• Add tomato ketchup and sprinkle salt.
• Once the tomatoes turn mushy, add water (1 1/2 to 2 cups approx). 
• Cook till the curry thickens slightly.
• Add turmeric powder, kasuri methi and mint leaves.
• Add paneer and salt if required.
• Combine yogurt, milk and maida; add it and stir well.
• Garnish with corriander leaves.
• Serve with phulka, chapati, naan etc.

Tip:

• You may just use the ingredients to suit your taste.
• Ginger powder could be available in stores, where you get Italian seasonings.