This is a very easy and nutritious vegetarian recipe. I love eating with bread, tortillas, or as it is.
Quantity here is enough for 2 - 3 people, provided there are other entrees.
- Olive oil
- Diced Paneer made from 1/2 gallon of whole-milk (Indian cottage cheese - see the post on how to make it at home)
- One medium sized chopped onion
- One diced green bell pepper
- One grated tomato
- Grated ginger, garlic (2 - 3 cloves),
- Half lime
- 2 jalapenos or half habanero sliced thin (depending on how much spice you can tolerate)
- Cilantro for garnish
- Spices (cumin, mustard seeds, salt, red chili powder, and turmeric)
1.Heat oil in skillet (do not overheat as it may burn the cumin and mustard seeds). Tip - you can check the heat by the throwing a cumin seed in the oil, if it burns - too hot, it it sizzles without burning - temperature is good).
2. Add few cumin and mustard seeds and stir briefly for 30 s.
3. Add chopped onions and stir for a few minutes, till the it looks like this
4. Add grated ginger and garlic and cook for 1 min on medium/high flame.
5. Add the peppers and cook for a few minutes.
6. Now added the grated tomatoes - this gives a natural red color to the dish. Mix everything well and let the tomatoes and vegetables cook for 2 min on medium/high flame.
7. Now add the spices. Chili powder and salt - to taste, turmeric - quater teaspoon) and mix everything up and cook on high heat for 2 minutes. Simmer the flame and let the spices cook for 3 minutes on a medium/low flame, do not burn it. If stuff sticks to the bottom of pan scrap it and reduce the flame.
8. This is how it looks once the spices are cooked.
9. Add paneer cubes and mix up everything, be gentle and do not break the paneer.
10. Cook on medium/low flame for a few minutes and cover the skillet and let the dish simmer for a few minutes.
11. Once done remove te lid, add lime juice (to taste), and garnish with clean, chopped, fresh cilantro.
12. Serve piping hot with bread, rotis, naan, or tortillas.