Take a look at more
. You may also want to try
Khatta Meetha Kaddu (Pumpkin)
Turkey with Mushrooms
Spleen Pepper Fry (Manneeral Fry)
Rate This Recipe
14 oz - paneer, cut into strips
4 to 5 - tomatoes chopped finely
1 - green bell pepper cut into strips
2 tbsp - oil
1/2 tsp - mustard seeds
1/2 tsp - cumin seeds
1 tsp - onion seeds (kalonji)
1 tsp - fennel seeds (saunf)
1/2 tsp - turmeric powder
1 tbsp - ginger, minced
1 tbsp - garlic, minced
Green chillies to taste, finely chopped
salt to taste
Red chilli powder to taste
Dry mango powder (amchur) to taste, optional
Cilantro - finely chopped for garnishing
How to Make Tangy Paneer
Heat oil in a non-stick pan on medium heat.
Add mustard seeds and allow them to pop.
Add cumin seeds, fennel seeds, onion seeds and allow them to sizzle.
Add turmeric powder, ginger, garlic, green chillies and cook for 20 to 30 seconds.
Add tomatoes, a little salt and cook covered (stirring frequently) until the oil starts to separate from the mixture and tomatoes have cooked completely.
Add red chilli powder and mix well.
Add paneer and carefully mix until all the pieces are well coated. Additional salt can be added at this time.
Add bell pepper, mix well, cover and cook for 3-4 minutes until it's cooked but not mushy.
Garnish with chopped cilantro and serve with chapatti or roti.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes