After celebrating Easter festivities, we were to attend three wedding in a span of four days. So then, with all those celebrations and festivities done, it was time to give the tummy a well-deserved break. I thought it would be nice prepare a vegetarian dish this week.
This is one such recipe that ticks all the check boxes when you are looking for a quick, high on taste, nutritious recipe and more importantly doesn’t give you that feeling of guilt even after you’ve had your fill. The ingredient that that holds everything together is the chaat masala. This tangy spice mix is perhaps the Amitabh Bachchan of the culinary world. Put in two tablespoons in a bland dish and presto, you have a taste blockbuster.
Paneer (cottage cheese), is something we prepare regularly for either lunch or dinner. Once a North Indian staple, it is now readily available in stores and supermarkets; my mum though makes awesome paneer at home. The gentle texture and the ability to adapt itself to any ingredient or cooking technique like grilling, barbeque or even stir fry make it a chefs favorite. Pair it with the ever reliable bell peppers and you have a combination that’s finger licking good…
We had it with chappatis, but it makes a good combo with rice or naan.
Chatpati Subzee Paneer
- 250 grams Paneer (Cottage Cheese)
- 1 large Capsicum, cubed
- 2-3 baby corns, sliced
- 1 large onion, cubed
- 1 large tomato, cubed
- 1 tablespoon red chilli flakes
- 4-5 flakes garlic, minced
- 1 inch ginger, minced
- 4 large tablespoons Chaat Masala (and some for garnishing)
- Few sprigs of corriander for garnishing
- 2 tablespoons oil
- Salt to taste
- Heat oil in a pan and saute the garlic and ginger till the garlic is just about turns brown.
- Next, add the onions and saute till they caramelise. Once the onions caramelise, add the tomatoes and stir till the tomatoes are limp.
- Now, add the red chilli flakes, sliced baby corn and bell peppers and give it a good stir. Do not cook them for long as the veggies would go soft.
- Add the paneer and mix well.
- Sprinkle the chaat masala well across the pan. Sprinkle some water in the pan and give it a good mix. The water will help the chaat masala to stick well on the veggies.
- Lastly, add the salt. Garnish with corriander leaves and serve hot.