Paneer Capsicum Stir Fry, an aromatic side-dish, which goes great with your Roti's. This Recipe is from Tarla Dalal's Paneer Cookbook. The reason, i tried this in MW is, this recipe doesnt have tadka!!!! :) Doing tadka in a MW, is something i m still not confident with. I Keep my fingers crossed if i do a recipe with tadka and stand near the MW, to switch it off in-case of any mishap. Some Mental Block!!!! Sending this recipe to MEC - Lunch Box, happening @ Lataji's Blog Flavors and Tastes, Event by Srivalli.
100gms Paneer (i used store-bought), thinly sliced
2 Capsicums (1 red, 1 green), thinly sliced
2 Medium Tomatoes, Chopped
3 cloves of Garlic
1 green chilli, finely chopped
1/2 tsp ginger juliennes
1/2 tsp Coriander seeds
1 whole dry red chilli
1/4 tsp Kasuri Methi
1 tbsp Oil
Salt to taste
Fresh Coriander for Garnishing
Method
To Prepare Store-bought Frozen paneer
In a Microwave-safe deep bowl, add 1 cup of water and Microwave high for 40 seconds. Take it out of the oven and add the frozen paneer to the water and let it sit covered for 4-5 minutes. Paneer will turn soft, Drain the water and Slice them thin.
The Stir-fry
Grind the Garlic to a fine paste. Pound Coriander seeds and red chilli together. In a Microwave-Safe Bowl heat oil for 1 minute @ MW high. Add Garlic Paste and Cook @ High for 2 minutes, Stirring in-between. That will give-out a very nice aroma. Add Capsicums and Cook @ high for 3 minutes, Stirring for every 1 minute. Next add the Pounded Spices and mix well. Cook @ high for another 2 minutes. Add Chopped green chilli and ginger juliennes, mix well and Cook @ high for another 2 minutes. Next Add tomatoes and Cook @ high for 5 minutes. Stirring in-between. By this time, tomatoes must have cooked very well or else cook for 2 more minutes @ high.
