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Title : Red Bell Pepper and Paneer in Tomato gravy
link : Red Bell Pepper and Paneer in Tomato gravy

Red Bell Pepper and Paneer in Tomato gravy

The recipe I am posting today is something I whipped up in a hurry on a weekend morning. My husband and I were at home. I was prepping the weekly vegetables and getting them ready for lunch salads when I realized I did not have anything planned for lunch. I put aside some red bell pepper and some green bell pepper combined it with some left over paneer, onion and tomato and whipped up this side. It is a version of Paneer Jalfrezi and I am calling it Red Bell Pepper and Paneer in Tomato gravy.

In the picture above the flatbread or poli has been made by my husband. I have posted his recipe of chutney on this blog but never posted anything else made by him. He is always willing to try anything I make and waits patiently while I take pictures. Both of us liked this recipe very much and it was all gone very quickly.

My daughter will be back from college for summer in three days. I am looking forward to spending time with her and making a lot of new dishes.

You will need
4 oz. paneer, cut into rectangular pieces, not too thick
1/4 onion, diced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 tomato, pureed
1 tbsp. olive oil
1 tsp cumin seeds
1/2 serrano pepper, deseeded and minced
1 tsp turmeric powder
1 tsp. coriander cumin powder
Salt to taste

Heat the oil in a pan and add the cumin seeds. When they sizzle add the onion. Saute for about 5 minutes and add the minced serrano pepper.

Now add the tomato puree, turmeric powder, coriander cumin powder and bring to a boil.

Now add the bell peppers.

Finally add the paneer and salt to taste.

Let it all cook until the liquid evaporates.

Enjoy!

This is my entry for week one, day three of BM #88 for the theme One vegetable 3 ways. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#88.

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