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Herbed Paneer Capsicum Stir Fry


By Cooking Escapades (Visit website)



Kylie Wong has been inspiring me to try simple dishes stir fried to ensure crispiness. No heavy tomato based gravies with ground nuts to spice up the paneer dishes. A combination of herbed paneer marinated in spiced yoghurt, onion, capsicum and garlic make this a simple easy and tasty dish.


Shaan masalas come handy when you want something done in a jiffy. I just love all their masala. I really do not bother that these masalas are mainly meant for non-veg dishes. I rarely get opportunities to make non-veg due to my sheer laziness in buying meat.You can substitute this with your favourite masala combination. Get creative.


Ingredients

1 cup herbed paneer

1/2 cup thick youghurt

1/2 tsp Shaan Bombay biryani masala

1/2 tsp Shaan Sindhi biryani masala

2 crushed garlic

1 large onion sliced thin

1/2 capsicum sliced thin

1/4 cup chopped fresh coriander and mint leaves

5-6 curry leaves

salt to taste

2 tbsp filtered sesame oil/ vegetable oil



Method

Mix the masala and garlic in the thick yoghurt and beat well. Add the paneer and toss to cover all the pieces. Allow to marinate for 1-2 hours.
Heat the sesame oil. Add the curry leaves when the oil is hot. Add the onions and fry them till they are transparent but still retain their crispiness. Add the capsicum and the marinated paneer. Cook on a high flame,turning it down only when it threatens to burn. Stir fry till the capsicum has cooked. Remove from flame. Garnish with the chopped coriander and mint leaves. Serve hot with parathas.


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