Paneer & Pepper Delight

A quick and flavorful Indian-inspired stir-fry featuring paneer and peppers.

Ingredients

• 250g Paneer
• 20g Green Bell Pepper
• 1/4 medium Onion
• 1/2 medium, diced Tomato
• 1 tsp Ginger-Garlic Paste
• 1 tsp Wheat Flour (or cornstarch for gluten-free)
• 1/2 tsp Garam Masala
• 1/4 tsp Turmeric Powder
• 1/4 tsp (adjust to taste) Red Chili Powder (or cayenne pepper)
• 1 tbsp Cooking Oil (vegetable or canola)
• 1 tbsp chopped Fresh Cilantro
• 1/2 cup Basmati Rice
• 1/4 tsp, crushed Kasuri Methi (dried fenugreek leaves)
• to taste Salt

Instructions

1. Cook 1/2 cup of basmati rice (Product ID 111) according to package instructions.
2. Dice the onion and tomato. Chop the green bell pepper into small pieces.
3. Heat oil in a pan or wok over medium-high heat. Add the diced onion and sauté until golden brown.
4. Add ginger-garlic paste and sauté for another minute until fragrant.
5. Add diced tomato and cook until softened, about 3-4 minutes. Add a pinch of salt to help the tomatoes break down.
6. Add turmeric powder, red chili powder, and garam masala. Cook for 30 seconds, stirring constantly to prevent burning.
7. Add the chopped green bell pepper and cook for 2 minutes, keeping it slightly crisp.
8. Add the paneer to the pan. Stir gently to combine. Add wheat flour (or cornstarch) to thicken the sauce, mixing well to avoid lumps.
9. Crush the kasuri methi between your palms and add it to the pan. This enhances the aroma and flavor.
10. Cook for about 5-7 minutes, stirring occasionally, until the paneer is heated through and lightly browned. Be careful not to overcook the paneer, as it can become rubbery.
11. Taste and adjust seasoning with salt as needed.
12. Garnish with chopped fresh cilantro. Serve hot with cooked basmati rice.

Cuisine: Indian

Suitability: vegetarian,gluten-free (if gluten-free flour is used),spicy (adjust chili to taste)

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 1

Meal Type: dinner