Friday, October 9, 2015

Paneer and Bell Pepper Curry

Bell peppers are every where in the supermarkets and here is a best way to make use of them. I have made this curry with no onion and garlic and using ingredients that was in my pantry that day. This curry has a rich gravy, not with cream or butter though! cashews/ almonds give a nice texture to this yummy curry. If you are using frozen paneer cubes, just soak them in hot water for few mins before adding it to the gravy. it makes them soft.

 Give it a try and I am sure you and your family will like it. Did I tell you, it is super easy to make.

Get Ready

  • Paneer cubes 1/2 cup
  • Bell pepper 3 colors ( I used red, orange and green)
  • 1/4 tsp turmeric powder
  • A pinch of asafetida/ hing
  • 1 tsp Cumin powder
  • 1 tsp Coriander pwder
  • 1 tsp red chilli powder
  • salt to taste
  • 1/4 tsp kasoori methi
  • 1/2 tsp cumin
  • 2 tbsp oil
  • cilantro for garnish
  • water as needed

To Grind

  • 3 Roma tomatoes,chopped
  • 1 red chilli ( i did not have green chili)
  • 1tbsp grated ginger
  • 1/3 cup cashews or sliced almonds soaked in water for few mins ( i had only almonds)
  • 1/4 tsp khus khus/ poppy seeds (optional)


  • Grind the ingredients under to grind and set aside
  • In a pan, add oil. when hot add the cumin/ jeera and let it sizzle.

  • Add the kassori methi, crushing the dry leaves in between your finger to the oil and saute for a few secs.

  • Add the ground masala and saute till the raw smell goes, for a few secs.
  • Add the  turmeric powder, asafetida, red chilli powder, salt, and saute for few secs. 
  • Add the chopped bell pepper. Toss them all well.

  • Reduce flame, cover, sprinkle some water and let it cook for about 5-7 mins. If it is too dry, add very little water. Add the cumin and coriander powder.

  • When the bell pepper is partially cooked, add the paneer, Adjust salt, or heat as per taste. If you need more heat add chilli powder or garam masala optionally at that time.

  • Add a little water as needed for the consistency of your gravy.
  • Cover, simmer and cook for another 5-7 mins till the masala incorporates in the paneer.
  • Turn the heat off. Garnish with cilantro and enjoy with chapathi/ poori/ pead pulao or any mixed vegetable rice.


I have not used any onion or garlic in this recipe. If you wish, you can add them and am sure it would taste wonderful.
Left overs tastes good with bread toast

Monday, October 5, 2015

Tinda Subzi

Tinda is a vegetable similar to small baby squash which is round. It is very famous in punjabi household where they make a stuffed " Bharwan tinda". I have tasted this growing up in my aun'ts house where they make a kootu. I have recently seen them in our local Indian store and wanted to try them.

My kids love sauted onion with vegetables instead of coconut. So, I tried this as a dry subzi and it was good. Myself and DH liked it. My son said it was " meh" as it had some seeds, and my daughter did not even know what she was eating as she was busy watching " shrek" on netflix!

I served this as a side dish to rice and sambar! Poor Tinda, that's what happens when to come to a South Indian's kitchen

Get ready

  •  6 Tinda washed, peeled, and cubed  ( remove as much seeds as possible)
  • 1 small onion sliced
  •  1 roma tomato chopped
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tbsp oil
  • 1/2 tsp cumin seeds for tadka
  •  a few sprigs of curry leave
  •  cilantro to garnish

To roast and grind

  • 2 tsp coriander seeds/ dhaniya
  • 1 tbsp channa dal
  • 1 red chilli
  • 1/4 tsp asafetida/ hing


  • In a pan add little oil and roast all the ingredients under roast till golden. once cool, add the asafetida and grind them to a coarse powder. set aside.

  • In a pad, add oil. when hot, add the cumin seeds and let them sizzle.

  • Add the onions and fry till translucent.
  • Add the chopped tomatoes and fry for a few mins.

  • Add the chopped tinda, turmeric, 1 tsp of salt and toss them all together.
  • Reduce heat, cover and cook stirring in between till the tinda is soft. If needed, sprinkle littel water while cooking.
  • Once the tinda is soft, add the ground masala powder. adjust salt as per your taste at this point.

  •  Uncover and cook on medium heat till all the spices are well incorporated in the tinda. takes about 10 mins
Serve with roti, rice and enjoy!