Apr 3, 2009

Tri Color Bell Pepper and Paneer stirfry

I don’t remember how I started making this recipe but it must have been because at our local “Sprouts farmers market” bell peppers (red, orange, yellow and green) are always cheaper than even at Walmart. A couple of months ago Tushar got me “Everest Sabzi Masala” from the grocery store and I love it for my stirfrys and dry sabzi’s. If you want to use garam masala instead that’s fine too. For that matter any other masala of your choice will do. This is a foolproof recipe.
Tip: It is a good idea to precut all the bell peppers and onion before you start cooking since the gas is always on high to medium high for a stirfry.

1 large onion
1 Red Bell Pepper
1 Orange Bell Pepper
1 Green Bell Pepper
1 Cup cubed Paneer
1 small tomato
2-3 cloves of garlic

For Tadka
1 tsp Cumin Seeds
½ tsp Red Chilli Powder
1 – 2 tsp Everest Sabzi masala

Chop the onions and the bell peppers lengthwise. Chop the tomato and mash the garlic cloves.
Heat oil in a non stick karahi or wok and add the cumin seeds. Add the onions and mashed garlic when the cumin has stopped spluttering. Wait for ½ min before adding in the chopped bell peppers. Stir and add the sabzi masala, red chilli pwdr and salt. Keep stir and cooking on med high heat for about 5 min.
Add the cubed Paneer and cook for another 3 min. Now add the chopped tomato and cook for another 5 min befor turning the heat off. Garnish with cilantro.
I like my bell peppers crunchy but if you like them fully cooked you can increase the cooking time.
I added peas instead of green bell pepper the last time I cooked this dish.

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