Indian Cottage Cheese with Bell Peppers ~ Paneer Shimla Mirch
I know I know, it has been a long time since I posted any recipe in my blog but that’s because of me nearing my full term and can expect to see my little bundle of love anytime. It has been an amazing journey to get here so far but it also comes with it’s own back aches, swelling in the feet etc. But it’s all well worth it. So, now you see, I have valid reason. I just found some time today and really wanted to post something. With more protein intake needed during this time for the divine life growing inside, I make more lentils, paneer etc dishes.
Slightly fried paneer
1 block of paneer. (I prefer Nanak brand as it has the lowest amount of fat/saturated fat compared to any other brand and good texture)
1 green shimla mirch cut lengthwise into strips
1 small onion cut lengthwise
Garlic – a couple of cloves
Ginger – small piece grated
2 – 3 tsp oil
1 tsp rye or rai
2 tsp dhania powder
1 – 2 tsp mirchi powder or per taste
1 tsp amchur powder or per taste
A pinch of elaichi powder
Salt per taste
Cut paneer into big pieces, sort of like a rectangle about < 1/2 in thickness. Heat about 1 tsp oil in a non-stick pan, add the paneer pieces and just fry them slightly on both sides, remove and keep it aside. You do not need too much oil to fry paneer. In the same pan add some more oil, add rye, let it splutter. Sauté onions until translucent, then add ginger & garlic, mix for a minute or two. Now add the shimla mirch, mix well, then add the spices, mix well. Let the shimla mirch just cook a little bit, but don’t let it cover cook. You need that little bit of crunch which makes the dish even more tasty. In the end add the paneer, mix it gently. Serve hot with roti/bread. Tastes so good.
Delicious and crunchy Paneer Shimla Mirch
NOTE: Always store paneer in the refrigerator and not in the freezer and try to cook soon. Storing it in the refrigerator makes it easier to cut and you will not land up with crumbles.