Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon amchur powder
- 1/2 teaspoon salt
- 1 large onion, finely chopped
- 2 green chillies, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 large capsicum, finely chopped
- 200g paneer, cubed
- 2 tablespoons chopped fresh coriander
Special Equipment Needed:
- Frying pan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a frying pan over medium heat.
2. Add the cumin and mustard seeds and fry for 1 minute.
3. Add the turmeric, red chilli powder, garam masala, coriander powder, amchur powder and salt and fry for 1 minute.
4. Add the onion, green chillies, garlic and ginger and fry for 5 minutes, stirring occasionally.
5. Add the capsicum and fry for 3 minutes.
6. Add the paneer and fry for 2 minutes.
7. Add the fresh coriander and stir to combine.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 11g
Carbohydrates: 11g
Protein: 10g
Substitutions for Ingredients:
- Vegetable oil: Canola oil, olive oil or coconut oil
- Paneer: Tofu, tempeh or extra-firm tofu
Variations:
- Add other vegetables such as carrots, peas or potatoes.
- Add other spices such as cumin, coriander or garam masala.
- Add other herbs such as mint or basil.
Tips and Tricks:
- Use fresh ingredients for the best flavour.
- Fry the spices for a few minutes before adding the vegetables to release their flavours.
- Fry the vegetables for a few minutes before adding the paneer to ensure they are cooked through.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pan over medium heat for 5 minutes.
Presentation Ideas:
Serve with steamed rice or naan bread.
Garnishes:
Garnish with fresh coriander and a squeeze of lemon juice.
Pairings:
Serve with a side of raita or chutney.
Suggested Side Dishes:
- Raita
- Chutney
- Naan bread
- Steamed rice
Troubleshooting Advice:
- If the dish is too spicy, add a little more oil or a dollop of yoghurt.
- If the dish is too dry, add a little more oil or a splash of water.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat for 5 minutes.
Food History:
Paneer and capsicum chalapak is a traditional Indian dish that is often served as a side dish or as part of a larger meal. It is believed to have originated in the Punjab region of India.
Flavor Profiles:
This dish has a savoury flavour with a hint of spice. The cumin and mustard seeds add a nutty flavour, while the turmeric, red chilli powder, garam masala, coriander powder and amchur powder add a mild heat. The capsicum adds a sweet, crunchy texture.
Serving Suggestions:
This dish can be served as a side dish or as part of a larger meal. It can be served with steamed rice or naan bread.
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Region: Indian