Red Lentil Daal

Kurkuri Bhindi - crispy Okra

Royal Venison Qorma

Red Onion and Coriander Raita

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

Keema Matar

"Instant" daal of gram flour - Pithla

Khandvi - Gujarati Chickpea and Yoghurt Rolls

PANEER AND PEPPERS

I love paneer. In any form. This is a really light dish that can be served as a snack with drinks, a starter or a side. I love the contrast of textures and flavours with the crunchiness of the peppers complementing the rich creaminess of the paneer. I use very few spices in this preparation as I feel that that brings out the real flavour of the ingredients well. I don’t associate this dish with any region of India in particular. It is inspired by a recipe that my friend Chitra Bharadwaj makes.
Course Side Dish
Cuisine Indian
Keyword PANEER, PEPPERS
Cook Time 30 minutes
Servings 4 people

Ingredients

  • A block of paneer – usually comes in packs of 225 g
  • 3 large green peppers cut 1″ pieces
  • 1 tbsp ghee or clarified butter (I use Lurpak)
  • 1 tsp cumin seeds
  • 1 hot green chilli finely chopped
  • 1 tsp chaat masala

Method

  • Heat the ghee/clarified butter in a wok or karahi. Add the cumin seeds and let them sizzle until slightly brown. Add the chopped chilli, let this cook in the ghee for a minute so that the flavour and heat infuse into it. Now add the pepper and paneer pieces and salt to your taste. Cook this mixture on a medium flame with a lid on, occasionally stirring until the peppers are tender. Then turn the heat up, take the lid off and stir fry so that the paneer and pepper pieces are slightly brown and crispy . Take of the heat and sprinkle with chaat masala before serving.
Tried this recipe?I would LOVE to see your creations so click a photo and tag @deccanbtn on Instagram with the hashtag #DeccanTiffin!

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