October 4, 2011

Pepper, corn and paneer curry


(Please bear with the clicks for a month, an iphone for now!)

What you need: Serves 4 as a side dish
½ lb paneer (Indian cheese) cut into ½ inch cubes (Vegans, substitute this ingredient with tofu)
½ cup fresh/frozen corn
½ cup colored peppers/capsicum finely chopped
½ cup finely chopped onions
½ cup finely chopped tomatoes
1 tsp ginger garlic paste
½ tsp garam masala powder
¼ tsp jeera/cumin powder
¼ tsp turmeric powder
¼ tsp black pepper powder
½ tsp red hot chili powder
2 tsp olive oil
A spring of curry leaves
¼ tsp mustard seeds
Salt to taste

In a thick bottom skillet, on medium heat, add 1 tsp oil. When it begins to shimmer, add the mustard seeds and curry leaves, cook covered. When the splattering subsides, add onions and ginger garlic paste. Cook for just a minute. Toss in the tomatoes till they are all soft and pulpy, add the corn and peppers, toss another minute, add all the powders, and salt. Cook covered for about 5-7 minutes on low heat, stirring once in a while. 

Add in the paneer cubes and let the mixture simmer, covered, on low heat for about 5 minutes. Now the paneer would have softened and swelled. Perfect timing, turn off the heat and serve hot. Garnish it with freshly chopped cilantro if you like.

It is complimented with flavored or plain rice. It tastes good with chapathis/wheat flat bread too. Enjoy!