Sunday, December 7, 2008
Paneer Shimla Mirch (Cottage Cheese with Green Bell Pepper)
This delicious dish is made from a Paneer and Shimla Mirch (Green Bell Pepper). You enjoy more if Shimla Mirch is crunchy. Use tofu instead of paneer, for a vegan dish.
1 pound paneer/ cottage cheese, cut into 1 ½ " cubes
1 large sized green bell peppers/ capsicum cut into 1 ½ " square pieces
2 large onions sliced thinly
1 tsp ginger grated
1 tsp garlic finely chopped
2 tbsp tomato puree
1 tsp red chili powder
2 tsp coriander powder
½ tsp turmeric powder
3 tbsp vegetable cooking oil
Pinch of orange color (optional)
Salt to taste
Heat the oil in a wok or deep pan on a medium to high heat. Add the onion, garlic and Fry till soft.
Add all the dry ingredients, tomato puree and cook for 2-3 minutes, stirring continuously till masala leaves oil.
Now add the paneer and green bell peppers. Mix well and check for salt. Season if required. Cook for 4-5 minute. Don’t overcook, shimla mirch should remain crunchy.
This dish should have almost no gravy - just a coating sauce. If it is too dry, add 1/4 cup of water and mix well. Mix in pinch of food color if you like.
Turn off the heat and spoon the curry onto a serving platter.
Garnish with some grated cottage cheese and serve with naan or paratha.
Do You Know:
Cottage cheese is a great alternative milk protein source that is long been popular with the dieting crowd. It is low in fat and carbohydrates while high in protein
The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk leftover after making butter. The term was first used in 1848.
Cottage cheese should ideally be eaten within 10 days