A jhatpat sabzi with nutritious ingredients, capsicum and paneer. Appealing to the eye and the palate, this super quick, utterly simple stir fry is lightly spiced and makes a good side with phulkas or a filling for a wrap/roll. You can even add a few tablespoons of thick coconut milk towards the end of the cooking process to give it a rich flavor. Whatever you do, use kasuri methi aka dried fenugreek leaves which gives oodles of flavor to the paneer.
Jhat Phat Capsicum Paneer Recipe
Preparation: 20-25 mts
Serves 3-4 persons
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1 cup paneer, cubed
1 tsp ginger-garlic-green chilli paste
pinch of turmeric pwd
1/2 tsp red chilli pwd
1 tsp coriander pwd
1 tomato, de-seeded and quartered
2 capsicums, cut into long pieces
1/2 tsp kasuri methi
pinch of garam masala pwd
salt to taste
1/2 tbsp ghee
chopped fresh coriander for garnish
1 Heat ghee in a vessel, add cubed paneer and saute for 2 mts. Remove from vessel and place in warm water for 3 mts, drain and keep aside.
2In the same vessel, add the ginger-garlic-green chilli paste and saute for 2 mts. Add turmeric pwd, coriander pwd, red chilli pwd and combine. Add the chopped capsicum and cook till they turn slightly soft, approx 5-7 mts.
3 Add tomatoes and stir well to combine and cook for 7 mts, with lid. Add the paneer cubes and toss the contents well and cook for 5 mts. Add garam masala pwd and kasuri methi and combine.
4 Finally, garnish with fresh coriander leaves and serve hot with rotis or bread.
