My oldest tyke turned 15. A year shy of the quintessential mark of a rebel.. But hey I don’t think a particular year turns the page.
I sometimes think this boy was born as an old soul in a young body. Sigh !
Or maybe just maybe the single liners or the dry remarks are just a genetic influence that has been passed on … Ahem Ahem !
But this child still has the glint in his eyes when looks forward to certain favorites. This being one of those on his list.. Happy Birthday A1 and may you be blessed with the best of health and happiness always ..
An awesome spicy and tangy gravy of Paneer and bell peppers and onions served with flat bread ( rotis or Naans) or fried puffed breads ( Pooris) and piping hot Jeera rice.
Cooking time : 30-40 min Serves : 6
- 16 oz paneer : Cut in 1.5 inches lengthwise
- Bell peppers ( green , colored mix) : 3-4 cut in thick strips
- Red onion : 1 big, cut in big fat strips
- Ginger garlic paste : 1 tsp.
- Roma tomatoes : 8-9 , pureed
- Cumin (Jeera seeds) : 1 tsp.
- Garam Masala : 1 tsp.
- Kasuri methi leaves (dry) : 1 tsp, crushed
- Melted butter : 3 Tbsp.
- 2 to 3 tbsp oil or ghee or butter
- Fresh Coriander leaves : chopped fine , 1/4 cup
- Salt : 1 tsp + to taste
Kadai masala: Dry roast, cool and fine grind
- Coriander seeds : 1/4 cup
- Dry red Kashmiri chilies ( low – medium heat) : 6
- Kashmiri chili powder : 1 tsp.
- In a big wok or Kadai and add 3 Tbsp. of butter or ghee ( clarified butter ) if using and heat it.
- Add in the Cumin seeds and let it sputter.
- Add the ginger garlic paste , fry it for a minute or two.
- Now add in the cut onions and sauté till translucent.
- Add the Garam masala, fine ground Kadai masala and Kashmiri chili powder ( if using) and stir for a min or two. Essentially cooking the masala combination.
- Now add in the pureed tomatoes , stir well , cover and let it boil for about 7-10 min. By now the gravy will acquire deep red hue from the combination of Kashmiri chilies and the chili powder if using and the tomato puree. That is the color you would typically look out for.
- The butter would separate and you would see it glistening on the sides, plus there would be a reduction in the gravy volume as well.
- Add in 1 tsp. or so of salt and about half a cup of water only if you think the gravy is too thick.
- Add in the chopped bell peppers and simmer in this for another 5 minutes or so.
- Add in the crushed Kasuri Methi leaves and the Paneer strips and simmer for another 5 minutes.
- Garnish with chopped coriander leaves and serve hot.
- Adding the red Kashmiri Chili powder is not necessary but it gives the beautiful hue to the gravy.
- Don’t feel like making the Kadhai masala fresh? Go ahead and substitute with just Kashmiri Chili powder and 3 -4 tsp of dry dhania powder and adjust the masala to taste. It should be close enough, but if you could take an extra 5 to make the masala fresh.
- The bell peppers need to retain the part crunch , hence they are added a bit later in the prep.
- This recipe uses a lot of tomatoes. Don’t have any on hand? Just substitute with canned as per the directions on it.
This was a part of the lovely birthday dinner served along with pooris , Peas and Carrot simple Pulav , Mixed Masala Dal and Baingan Bartha.
And dessert of course was the super delish Guava Ice cream!