Merely translates to bell pepper paneer. If you don’t know what paneer is, google it. (Their explanation will be much better than my cliché response: its like “cottage” cheese). Point here is to reuse the lovely ingredients you purchased for the Goan Shrimp Curry recipe. Swap out the shrimp for paneer and the coconut milk for green bell peppers. Yes, its just that simple! Now, I will say there are many ways to prepare this dish, but this one is the easiest, as well as, my favorite.
- 1 chopped medium yellow spanish onion (vidalia is too sweet)
- 2 tbsp. tomato paste
- 1 tbsp. of the minced garlic
- 2 tsp. Tumeric powder
- 2 tsp. Cumin (the powder or seeds, I personally hate the seeds and always use powder)
- 2 tsp. Coriander powder
- 2 tsp. Garam Masala
- 2 tsp. Ginger powder (I tend to think fresh is too strong, but would work fine)
- Red chili powder to taste
- Salt to taste
- Black pepper to taste
- 2 chopped green bell peppers (keep the diced size similar to the size you cut the paneer so it all cooks well and evenly together. Also, Green is best in my opinion as red & yellow tend to have a sweeter flavor that would detract from this dish).
- 250 gm Paneer (Store bought paneer is fine, I know your moms probably make it from scratch, oh well. Dice into cubes).
Create the tadka (remember that fun word we learned previously? No? Its just browning the spices in hot oil, 3 tablespoons of oil on high heat) then add tomato paste (note I use the paste vs. most people who use actual tomatoes. Feel free to use either, I just think real tomatoes have too high of a water content making the dish more wet & I prefer the sabzi to be dry), chopped onions and bell pepper. Once the tomato paste has melted and mixed in with the veggies add the cubed paneer. Cook stove top on medium heat for 15 minutes. Serve with rice or roti.
Happy Eating, XO.
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