After three weeks of bed-rest because of Hepatitis-A, I returned to my kitchen this weekend. A friend of ours called us for lunch and I decided to contribute one dish. Anyway I was itching to get back into the kitchen and cook up something but because my illness left me with little energy, I chose this simple and easy recipe. Though despite being easy, it never fails to leave an impression every time and nobody believes it’s a 20-minute job end to end!
Preparation Time: 5 mins | Cooking Time: 15 minutes | Serves 4
Capsicum (medium sized) 2
(one green and one red)
Onions (medium sized) 2
Tomato (small) 1
Fresh Cream 200ml
Cumin seeds 2tsp
Red Chilli flakes 2tsp
Fennel seeds powdered 3tsp
Coriander powder 2tsp
Dry mango powder 1tsp
Salt to taste
- Cut Paneer, capsicum, onions and tomato lengthwise into long rectangles
- Heat oil in a flat non-stick pan on medium flame.
- Add cumin seeds
- Add capsicum and onions and sauté for 5 minutes
- Add tomato and all the spices. Sauté for a minute.
- Add paneer and mix everything so that the paneer is coated in the spices
- Sauté for a couple of minutes
- Add fresh cream. Mix and sauté for a couple of minutes.
- Paneer mili-juli is ready.. adjust seasoning if required.
Note: The cream gives the dish a baked vegetable look and also slight gravy but for a low-fat option, you can skip the cream