I really wanted to make mac ‘n cheese tonight, but, alas, we had some red peppers in the fridge that were kind of expensive and about to go bad. Luckily I had recently been drooling over a picture of some red peppers blistered and cooked with paneer, so I thought I would give it a chance.
Because if you can’t have American-cheesy-delicious food, why not make Indian-cheesy-delicious food! This was based off of an Indian Kadhai Paneer recipe, which is admittedly a better name than Paneer and Peppers.
All in all it turned out great: grilled paneer (well, you really can’t go wrong when you start with a ton of cheese…), butter and sweet and spicy flavors all mix really nicely. I’ll have to splurge for those red peppers and cheese again soon, since the leftovers will be gone before I know it…
500 g paneer (2 cups cubed), 2 red bell peppers (cubed, similar size to the cheese), 3 tbsp chopped fresh ginger, 2 tbsp chopped fresh garlic, 6 green chili peppers, 2 tsp of sweet paprika, 2 tsp cumin, ½ tsp turmeric, ½ tsp salt, 4 tbsp butter, 1-2 tbsp oil
For the gravy:
Heat butter in a pan over medium heat. Add ginger, garlic, and chili peppers and fry for 1-2 minutes.
Add spices, mix completely, and fry for another minute.
Turn off stove, but keep the curry warm.
For paneer and peppers:
Heat oil in pan over high heat.
Add paneer, and fry for 2-3 minutes. Liquid will start to come out and boil off.
Add peppers and continue to fry. Cook for 7-10 minutes, until the paneer has started to brown, and the peppers have started to blister and brown.
Add the gravy to the paneer and peppers and mix well.
Cook another 1-2 minutes, then take off heat and serve warm.