Most Indian curries involve a little extra cooking of the vegetables – we like to keep the crunch for salads; curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule – here the tomato slices retain their shape, the capsicum remains a bright green (or yellow/red, depending on your choice of pepper).
This is a frequent weekday dinner dish for me, and not just for its ease of chopping and cooking – nothing perks one up at the end of a stress-filled workday as a vibrantly colored curry. :-) (more…)
Olives and tomatoes, my two favorites, go into this dish in generous doses. Needless to say this is one of my best-loved meals.
- Pasta (fusilli) – 2 cups
- Tomatoes – 4
- Capsicum (green bell pepper) – 1 large
- Garlic – 4 pods, minced
- Salt – to taste
- Oil – a few drops for boiling the pasta, another few drops for frying the garlic
- Oregano – 1 teaspoon
- Chilli flakes – to taste
- Black whole olives – as many as you like
This lovely concoction of colors and flavors is surprisingly easy to cook. Paneer capsicum curry goes very well with chapatis.
- Fresh paneer – 250 grams, cubed
- Onions – 2, coarsely chopped
- Tomatoes – 3-4, chopped
- Capsicum (bell pepper, green) – 1, chopped
- Dhania (coriander) powder – 1 teaspoon
- Mirch (red chilli) powder – to taste
- Haldi (turmeric) powder – 1/2 teaspoon
- Kalonji (nigella seeds) – 1/2 teaspoon
- Salt to taste
- Oil – 1 teaspoon
Heat the oil a non-stick pan. Add nigella seeds and let it splutter for a couple of seconds.
Add chopped onions and saute till translucent. Add tomatoes, lower heat, add the dry spices with salt. Cover and cook, stirring occasionally, till the tomatoes become brown and mushy.
Add the chopped capsicum. Do NOT cover any more, if you do that the capsicum will not retain its green color. Cook uncovered for a couple of minutes.
Add paneer cubes. Stir and cook uncovered for a further couple of minutes.
Serve paneer capsicum curry hot with chapatis or parathas.
- I didn’t use anything other than kalonji (nigella seeds) for the tadka as I wanted the kalonji taste to stand out. Kalonji and paneer make great companions.
- The freshness of paneer is important. I got mine from Mothers Dairy, the date of packing was the same day. If you can make paneer at home, nothing like it!