Indian, Main plate, Summer
2 Tbs. high-heat oil
2 dry red chillies
1/2 tsp. cumin seeds
3/4 inch ginger
1 large onion
1 red bell pepper
1/4 tsp. turmeric powder
1/2 tsp. cayenne powder
3/4 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. salt (plus more?)
1 medium tomato
200 g paneer
1 Tbs. vinegar
1 handful cilantro leaves
1. Cut paneer into 1/2-inch cubes. Chop onion and bell pepper into one inch square pieces. (Separate the layers of the onion). De-seed and cut the tomato into fairly large wedges. Chop ginger finely. Grind spices and salt and mix together
2. Heat oil in a hard bottomed pan or wok over medium-high heat. Add broken red chillies and cumin seeds. Fry for a minute.
3. Add ginger. Fry till the raw smell goes. Add onions and saute for 4 minutes then add bell pepper, saute till just slightly tender, 2-3 minutes.
4. Add all the powders and salt and mix till vegetables are coated. Add tomato pieces and saute for a minute.
5. Reduce the heat. Stir in the paneer. Add vinegar and cook on low heat for 2 to 3 minutes.
6. Garnish with chopped cilantro just before serving with hot rotis/parathas.
Season: Summer
Note: This recipe is only worth making if you have delicious tomatoes.