Chilli Paneer - Sapna's style

My take on chilli paneer (cheese) is a little different. I don't like all the water that is given out during the cooking of the peppers.  It just makes everything too wet for me. I tried this new recipe to give a new twist: there is no water in the end; the peppers retain their shape AND....I added a new flavor!!

I enjoy this as a snack or with rice...tasty in both cases! And best of all - it is so colorful!

Ingredients

1. 6 medium bell peppers - all colors (I am showing only the red ones in the pictures below - but I have made this using red, yellow and green bell peppers - see picture above). 6 medium peppers makes for about 4-5 servings.
2. 2 medium onions - the red ones give a great color to your dish. (I am showing yellow in this one).
3. Paneer - as much as you like; one cup cubes is what I used. (I buy the pre-made paneer/cheese from the Indian store).
4. 2 tbsp Tandoor masala.
5. 1 tbsp ginger paste.
6. 1 tbsp garlic paste.
7. 1 tbsp chilli paste or 3-4 green chilli peppers (optional).
8. Salt and pepper to taste.
9. 2-3 tbsp olive oil.

Process

1. Wash and cut the peppers in large 2 inch pieces.
2. Cut the onions into large 2 inch pieces.
3. Cut the paneer into small 1 inch cubes.
4. Place all the above in a large bowl; add the oil and Tandoor masala. Mix and let sit for 10 mins or so.  
5. Broil the entire mixture on high for 10-15 mins or until peppers are tender. You may need to stir the mixture under the broil so it does not burn.
6. After its all done - take it out from the broil. (Enjoy the smell!!)
7. In a large pan, add a little oil and fry the garlic paste, ginger paste and chilli peppers. 
8. Once a little brown, add all the peppers/onions/paneer mixture.  Add salt and pepper and stir for about 5 mins or so or until you are satisfied with the look and softness of the peppers/onions.
9. Enjoy it warm!! I also freeze this to enjoy at a later time (I usually end up making soooo much of it!)

Potato Stuffed Capsicum

This is a simply a tasty and flavorful way to eat capsicum - green bell pepper. Capsicums have a very strong flavor and stuffing them with potatoes only makes them better. They can be eaten as a snack as is or with parantha.

Ingredients

1. 2 medium potatoes
2. 4 small size green bell peppers
3. 1 green chili (optional)
4. 1/2 tsp cumin seeds
5. 1 1/2 tsp coriander powder
6. 1/2 tsp amchur (dried mango powder)
7. Salt and pepper to taste

Process

1. Boil the potatoes (I do this in pressure cooker - you can do this in the microwave too)
2. Peel and mash the potatoes
3. In a frying pan, pour 2-3 tbsp of oil and heat it.
4. When hot - add cumin seeds, coriander powder and red chili.
5. Let it brown a bit. Add green chili to fry it little bit.
6. Add the mashed potatoes and mix well.
7. Add the salt and stir to mix. 
8. Keep stirring and roasting for 10 mins or so.
9. Add the amchur powder and mix well. (It is a good idea to taste the potatoes here to make sure the spices are to the right taste) 
10. Wash the capsicums and cut them in half. Remove the stem. The seeds inside can be removed or not - its up to your taste. 
11. Stuff the capsicum with as much potatoes as you can.
12. Heat a 8 or 11" flat frying pan. Spray with oil or pour a little oil to just cover the base of the pan.
13. Place the capsicums (not the potato side)  on the frying pan. 
14. Cover the pan with the lid and cook until lightly brown.
15. Flip the pepper to the other side and turn off the heat. The potato side will now be slightly roasted in the remaining heat.
16. Flip the peppers open side up to serve.