This is one of my favorite Paneer dishes and it is my mother’s original recipe. I decided to call it Pure Paneer, because this dish didn’t really have a name. My mom referred to it by its ingredients – simply Paneer and Peppers. When it was prepared for a regular family meal, it was made with Bell Peppers and Peas. However, it was made extra special for dinner parties with the addition of Baby Corn, sliced Mushrooms and a touch of cream. I find that I still follow the same pattern when I prepare this dish – keep it simple for a regular home meal and enrich it with additional ingredients for dinner parties. This dish requires very basic ingredients, and I encourage you to try it out. Pure Paneer leftovers are a yummy filling for a grilled sandwich!
Ingredients
2 cups Red Onions (finely diced)
½ cup Tomatoes (crushed or grated)
1 large Green Bell Pepper (cut into small bite-sized pieces)
1 cup Peas
8 oz Paneer
2 tsp Coriander Powder
½ tsp Kashmiri Red Chili Powder or Paprika
½ tsp Black Pepper
½ tsp Salt (to taste)
1-2 Green Chillies, finely chopped (optional)
2 tbsp Oil
Instructions
Preparation: Cut up the Paneer into 1 cm cubes. If the Paneer is tough, after you cut it up, soak it for at least 15 minutes in warm water to soften it. Prepare the Peas – if using fresh, then soften them by boiling or microwaving for 2 minutes; if using frozen, then thaw beforehand. Finely dice the Onions and crush the Tomatoes.
Heat the Oil in a thick-bottomed pan on medium-heat and add the Onions and Green Chillies.
Fry the Onions until they turn translucent; about 5 minutes. NOTE: The Onions are not going to be browned.
Add the grated Tomatoes, Coriander Powder, Red Chili Powder/Paprika, Black Pepper and Salt.
Cook until the tomatoes start to release the oil indicating they are cooked; about 10 minutes.
Add the Bell Peppers and mix well. Cook covered, stirring occasionally, on medium-low heat until the peppers soften – about 10 minutes.
Add the Peas and Paneer, toss and cook covered for about 5 minutes. Pure Paneer is ready!