A colorful way to use every bell pepper under the sun in your vegetable drawer.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer | 400 g / 2 Cups, Frozen |
| Red Bell Pepper | 1 |
| Orange Bell Pepper | 1 |
| Yellow Bell Pepper | 1 |
| Green Bell Pepper (Capsicum) | 1 |
| Yellow Onion | 1 Medium |
| Red Onion | 1 Medium |
| Tomatoes | 1 14.5 oz Can, Diced1 |
| Ginger Garlic Paste | 2 Teaspoons |
| Green Chillis | 2 |
| Oil | 3 Tablespoons |
| Salt | To Taste |
| Black Pepper | 1 Tablespoon |
| Red Chilli Powder | 1 Tablespoon |
| Turmeric Powder | 1/8 Teaspoon |
| Cumin Seeds (Jeera) | 1 Teaspoon |
| Garam Masala | 1 Teaspoon |
| Asafoetida | Pinch |
| Lime Juice | To Taste |
Instructions
- Heat oil on medium heat with cumin seeds. Heat until the seeds begin to move around (“dance”) in the oil.
- Add pinch of asafoetida and 1 teaspoon of garam masala. Mix until the spices are thick from the oil.
- Add yellow & red onions, and combine with thick spiced oil.
- Reduce heat to low, and cook until onions are brown. This takes about 10 minutes, but stir occasionally to prevent sticking.
- Add salt & peppers, then mix.2
- Add ginger garlic paste, then mix.
- Add canned tomatoes (with liquid!), then mix.
- Add black pepper, red chili powder, turmeric powder, and lime juice, then mix.
- Continue to cook on low heat until peppers are soft. This takes about another 10 minutes, but stir occasionally to prevent sticking.
- Add frozen paneer, and turn heat to medium low for 5 minutes.
- Turn heat back to low, and cook for an additional 5 minutes to reduce most of the remaining liquid.
- Serve hot, with either roti (we prefer Methi) or paratha.