I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Many decades ago in Punju homes paneer , mushrooms and shimla mirch were considered ' party food ' and a dish or two would always be there for vegetarians - like the compulsory 2-3 non veg dishes at parties ! Shimla Mirch cooked with paneer was considered a double whammy of sort ! Today shimla mirch is just another veggie and quite honestly not my preferred veggie unless its cooked nicely through allowing its flavors to develop.
250 Grams Paneer - Cube.
2 Large Shimla Mirch / Capsicum - Cut to about 1" Size.
1 Large Onion - Chopped.
2 Large Tomatoes - Chopped.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon ginger Paste.
Khara Masala :
2 Laung / Cloves.
1 Black Cardamom.
1 Tej Putta.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Kashmiri Red Chili Powder.
1 Teaspoon Dhania Powder.
A pinch of Garam Masala
Heat oil add in all whole spice till aromatic and oil is infused with their flavors.Now add red chili powder - this will bring out the color , and 5-6 seconds later add tomatoes , onions , ginger , garlic, haldi and salt. Cook covered with a splash of water till you see oil .
2. Add shimla mirch and cook covered on low till almost soft- this way you infuse the flavors of capsicum into the gravy. Now tip in paneer , raise heat and give it a good bhuno for 3-4 minutes.
3. You can serve this dry or add water to get a gravy . Take the dish off heat sprinkling some garam masala at the end .