Cooked this tomato pepper paneer with Indian spices last week. I always face a dilemma when it comes to cook paneer. My son loves paneer , hubby hates it, son likes it spicy, my focus is on minimum effort, hubby Likes the bengali way of ‘chhana r dalna’, but not the same preparation with paneer, so many permutations and combinations, phew !!!! But I am glad that finally I cooked something which is liked by both and it is such a dish that you can enjoy both with rice and roti. You may need to make the gravy a bit thick for the later though.
This is a winner for your packed lunch box too. Since we all are going through this pandemic and it is advisable to maintain social interaction to the minimum, you must pack healthy and fresh lunches for your loved ones and this would be an ideal candidate for the same.
Let’s see the recipe now.
Ingredients for tomato pepper paneer:
- Paneer – 250 gms
- Bell Pepper – 1,sliced, I have used yellow one
- Tomato – 2, chopped
- Onion – 1, chopped
- Ginger paste – 1 tsp
- Garlic – 1 tbsp chopped
- Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- Garam Masala powder – 1 tsp
- Salt, Turmeric, red chilli powder, kashmiri chilli powder
- Kasuri Methi – 1/2 tsp, soaked in water
How to make Tomato Pepper Paneer:
Cut the paneer into cubes and add some salt and turmeric .
Heat oil in a pan. Fry the paneer cubes lightly and keep aside.
In the same oil, add the onion and fry till translucent Then add the ginger paste and garlic bits with a pinch of salt. Fry till the raw smell is gone.
Add salt, turmeric, cumin powder, coriander powder , red chilli powder and half of garam masala powder. Fry the masalas with a splash of water.
When the masalas are well fried, add the chopped tomato. Stir and let it get cooked. Tomato should become mushy and mix withe the masalas well. Fry till the oil starts coming out of the masalas.
Add the fried paneer pieces and mix well with the masalas.
Next goes the chopped pepper and a pinch of kasuri methi. Mix.
Add a cup of hot water and let it start boiling.
Boil over medium heat till the gravy thickens a bit, approximately 5 minutes. Add the kasuri methi soaked water at this stage and check for seasoning.
Remove from heat after adding the remaining garam masala powder. Serve hot with rice / pulao or roti.
Some other paneer gravy items are available here: