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Tangy Paneer Recipe

Tangy Paneer is a popular Indian Side Dish
Author :
 
On :
Tuesday, 26 July, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stir Fry Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 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:

    1. Heat oil in a non-stick pan on medium heat.
    2. Add mustard seeds and allow them to pop.
    3. Add cumin seeds, fennel seeds, onion seeds and allow them to sizzle.
    4. Add turmeric powder, ginger, garlic, green chillies and cook for 20 to 30 seconds.
    5. Add tomatoes, a little salt and cook covered (stirring frequently) until the oil starts to separate from the mixture and tomatoes have cooked completely.
    6. Add red chilli powder and mix well.
    7. Add paneer and carefully mix until all the pieces are well coated. Additional salt can be added at this time.
    8. Add bell pepper, mix well, cover and cook for 3-4 minutes until it's cooked but not mushy.
    9. Garnish with chopped cilantro and serve with chapatti or roti.



     

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