Paneer capsicum sabji

There can never be enough recipes with paneer. It is relished by both kids and adults. This recipe is so versatile and yummy that it will easily become one of your favorites. You can substitute the paneer with tofu, capsicum with other veggies of your choice!     We have been on a dairy free diet for sometime now, for our daughter is allergic to dairy. But when amma was leaving I felt I had to make something special for her as a goodbye of sorts. She did not want to eat anything at home so I decided to pack something for her to eat in the airport/ plane. We all know airplane food can be bland and boring. So I wanted to make something nice and flavorful. I made this quick panner capsicum dry sabji, rolled it in chapati with some finely chopped onions, chat masala and coriander leaves and made a quick paneer roll/frankie. My mom loved it, so mission accomplished. You can do this for your lunchbox/ weeknight dinners. Freeze this sabji and you can eat a nice frankie whenever you feel like it.

Ingredients:

• 11/2 Cups paneer cubes.
• 1 Red capsicum diced (can use any color)
• 1/2 tsp jeera
• 1/2 tsp kalonji (nigella/onion seeds)
• 1 tbsp ginger garlic paste (or finely chopped ginger/garlic)
• 1 big onion finely chopped
• 1/2 onion cubed
• 1 big tomato pureed
• 11/2 tbsp tomato paste (or substitute with more tomato puree)
• 11/2 tsp coriander powder
• 1 tsp tandoori powder (or use 1/2 tsp chaat masala & 1/4 tsp garam masala)
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp kasuri methi
• salt to taste
• 1 tbsp olive oil or any oil of your choice

Method:

Heat the olive oil in a pan and do a tadka of jeera when the oil is hot.

Then add the finely chopped onions and saute until the onions start turning golden brown. Then add the ginger garlic paste and saute until the raw smell is gone. (If using finely chopped ginger and garlic, use it after the tadka of jeera, before adding the onions and saute until the raw smell is gone)

Now add the tomato puree, tomato paste, little salt and saute until the oil leaves the sides of the pan.

Add all the powders to the onion tomato mixture ( coriander powder, turmeric powder, tandoori powder, chilly powder ) and add the cubed bell peppers and onions. Now saute until the onions and bell peppers are cooked. (Make sure they are not over cooked. It is nice to have the bite of onions and bell peppers in this dish)

While the onions and bell peppers are cooking, soak the cubed paneer in warm water. When the veggies are done cooking, add the soaked paneer, kasuri methi, salt as need to the dish and mix well.

Yummy paneer capsicum dry sabji is ready.  ( If you think the dish needs a kick, you can finish it off with some lemon juice) Serve hot with chapatis/rotis or use it as a filling for your wrap with some green chutney and onions!

Note:

If using tomato puree instead of tomato paste, make sure you saute the gravy well until it leaves the sides of the pan. You want it to be a semi dry sabji. This intensifies the flavor. If you prefer a gravy consistency, you can add some water/ cream in the end to bring it to the consistency you desire.)