Paneer Capsicum

Mallika Basu - Paneer Capsicum

Posted 1st June 2009

My body has regained its size small splendour. Remarkable what a combination of forced sleep deprivation and skipped meals can achieve…

Then an invite arrived for the launch of Iron Maiden’s new boutique hotel in Soho. Champagne? Canapes? Paparazzi? Hallelujiah! Finally, a reason to resurrect the glamour stakes to their original high standards.

I slipped off to the hairdresser. A lovely Spanish gal, who can talk for England. Darling, I said, I have two hours; make me beautiful again.

She set to work with gusto. Clicked her tongue at the disgrace that used to be my lustrous locks. Sat me under an over-sized chrome dryer. Handed over the month’s latest fashion and gossip magazines and said: “You have 40 minutes”.

40 minutes? Forget getting my hair done. I could have slept!

I spent the time bringing myself up to date with the season’s latest fashion trends. Safari. 80s body con. Bright colours. Do they make playsuits for babies?

I came home fabulous, wore a shower cap and cooked Paneer Capsicum, a light and breezy Indian cheese and bell pepper sir fry.

Life is slowly returning back to normal. Or some version of it at least. Just in time for summer.

Feeds 2-4:

  • 225gm paneer
  • 1 green pepper
  • 1 red pepper
  • 1 medium onion
  • 2 fat garlic cloves
  • Half inch ginger
  • 2 tbsp oil
  • Half tsp chilli powder
  • Half tsp turmeric powder
  • 1 tsp coriander powder
  • 2 medium tomatoes
  • Half tsp garam masala powder
  • Salt to taste
  • Handful of fresh coriander (optional)

Cut the paneer, peppers and onion into even cubes or pieces discarding the peels and seeds. Finely mince the ginger and garlic.

Heat the oil in a wok on medium. When it’s hot, toss the paneer pieces in to seal them. Cover loosely and turn once carefully watching out for any spitting oil to brown evenly.

Now remove the paneer pieces and toss the onion, ginger and garlic into the remaining oil. Sauté for five minutes and then add the peppers. As they soften in a few minutes roughly chop and add the tomato, turmeric, chilli and coriander powders.

Fry this for two minutes until the aroma becomes less pungent then mix in the paneer pieces taking care not to break them. Sprinkle the garam masala and salt to your serve then serve hot garnished with chopped fresh coriander.


11 responses to “Paneer Capsicum”

  1. Mallika says:

    Namesake! Good to see you around. Salutations to the little princess >

  2. indosungod says:

    Getting back to normal? I guess you spoke too soon 😉

  3. Mona says:

    Mallika, Howz ur lil baby? My kisses to her.
    Paneer Capsicum looks delicious.

  4. Good to know you are getting back to normal. hugs to the lil one! The sabji looks simple and delicious!

  5. Bharti says:

    hehe…sorry sweetie..I don’t agree. I think ‘normal’ gets redefined with kids. UR just in denial. I went thru it too. Love to the little one and glad u had a couple of hours to get rejuvenated. The paneer sounds yummy.

  6. Chanda says:

    Your shower cap tip really works!!! I now always wear a shower cap while cooking to save my freshly washed hair :))

  7. Lovely picture and a nice recipe.

  8. Hi Mallika! Glad to hear that you are coming back and had a nice reason to get pampered and go out! 🙂 Beautiful dish, as always!

  9. notyet100 says:

    umm lovely recipe,,,cool for summer..:-)good to knw u r comin bck to normal ,,wht hve u named ur daughter,,,??

  10. Sia says:

    muaah… Welcome bk darling 🙂

  11. Arletha says:

    It’s truly a great and helpful piece of information. I
    am happy that you shared this useful information with us. Pllease keep us informed like this.
    Thank you for sharing.

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