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.

 

Comments are closed.