I can only eat a few vegetables either raw or undercooked. Capsicum a.k.a bell pepper comes on top of the list. They taste great in salads, pasta dishes, sandwiches and even chutneys. And it gets ready to eat in no time.
Like this Paneer capsicum sabzi, which you may also call as Chili paneer is my sister’s favourite dish. She is such a lazy cook, being a working bachelor and all. So she prefers dishes which get ready in no time and are equally rewarding in terms of taste and health. She is an ardent Indo-Chinese food fan and always orders the same dishes whenever we go out. One of her favourite dish to make at home is this chili paneer, again for the reasons its quick and super tasty.
The only major ingredients which differ this dish from the usual paneer capsicum subzi is the use of tomato ketchup. The spicier the ketchup is, the tastier the dish gets. So I selected the chili tomato ketchup, you may of course change it as per your preference.
The best thing about this recipe is that you don’t have to stand there stirring into wok after every addition. Its just one dump and you can finish off some other work. Stir once or twice in between and that’s it. After 15 minutes you can have this super awesome dish with no fuss. This one is a true bachelor recipe or a beginners one if you want it to be stated sophisticated 🙂
Cuisine- Indo-Chinese, fusion
Course– Side dish
Serves– 1-2 people
What you need?
- 250 gms paneer, cubed
- 1 large or 2 medium sized capsicums, chopped small
- 1 large onion
- 4-5 tbsp tomato ketchup
- 1 tbsp corn flour (corn starch)
- 2-3 green chilies, slit lengthwise
- ½ tsp black pepper
- ½ tsp red chili powder
- 1 ½ tsp salt OR to taste
- A handful of fresh coriander leaves for garnish
- 1 tbsp of oil
How to make?
Heat oil in a wok (kadhai). Throw in chopped onion and green chilies, sauté for a minute. Add in all the spices, paneer, capsicum and corn flour. Add a few drops of water if it seems too dry, and cook with the lid on for 5-6 minutes
Open, stir and add tomato ketchup. Mix and put the lid back on, cook for the next 7-8 minutes. Stir once or twice in between to avoid sticking at the bottom.
Once done, garnish with fresh cilantro and serve hot with plain phulka or naan aside.
You may need to chop capsicum in small pieces since otherwise it wont get cooked properly. I like it a bit undercooked, so its ok for me. C
orn flour adds the “Chinese” touch to the dish. You may totally skip it if you don’t like the addition.
Typically, the paneer pieces are coated with cornflor batter and then shallow friend and then this dish is prepared. But this is an easy and quicker way to get round the same dish.
You may like to like a tomato to the dish. If you do, add it with the peppers and paneer.
Another quick paneer dish which you may like- Tawa paneer ( ready under 20 minutes)