A flavorful and simple dish made with bell peppers and paneer, cooked with an array of spices. Try this recipe from Asma Khan’s cookbook Monsoon to enjoy a delightful meal.
1: Prepare the ingredients by chopping bell peppers and paneer.
2: Heat oil in a pan and add mustard seeds until they crackle.
3: Add whole red chillies and chopped garlic cloves, sauté until fragrant.
4: Stir in the chopped bell peppers and paneer.
5: Add turmeric powder, red chilli powder, and salt to taste.
6: Toast coriander seeds, cumin seeds, cinnamon stick, green cardamom, cloves, and peppercorns in a dry skillet.
7: Grind the roasted whole spices and mix them into the dish.
8: Cook until the bell peppers are tender and the paneer is well incorporated with the spices.
9: Serve hot as a side dish or main course.
