A New Year

Its been a long while, indeed. Moving back to india, house-hunting, setting up a home again, job-hunting, realigning myself...well the list is endless. Even then, laziness is partly to be blamed, coupled with a very tight-schedule that left me with little or no time to indulge myself in writing on this blog.

However, a new year is a good place to start things long lost or forgotten. Or take up something close to your heart or for which one is passionate about. Cooking happens to be one such.

Those of you who still visit this place - thank you for dropping by. Especially a big thank you to those bloggers who have still kept me on their blogroll inspite of this place being dormant for more than 8 months now.

But now that i am back and hope to write more often, lets kickstart with some nice spicy indian grub.

Paneer Jhalfraizee

Paneer or cottage cheese is a one stop item on the menu of many vegetarians. It can also be made at home. Homemade paneer is soft and fragile and many prefer it to the ones sold in grocery stores. But homemade cottage cheese being more fragile, it becomes necessary to mix it with flour, else it has a tendency to granulate.

Ingredients

Paneer - 400 gms
Onions - 2 medium sized
Ginger - 2 inch knob
Bell pepper - 2 medium sized
Tomato puree -3 tblsp (or 3 medium sized tomatoes)
Coriander - 1/4 cup
Green chillies - 2, chopped
Red chillies - 2
Oil - 3 tblsp
Cumin seeds - 1 tsp
Red chilli powder - 1 1/2 tsp
Salt to taste
Turmeric powder - 1 tsp
Garam Masala - 1 tsp
Vinegar - 1 1/4 tblsp


Cut the onions into thick slices and separate the layers. Wash, deseed and cut the bell peppers into long strips. Cut the paneer into finger size pieces. In case you are using tomatoes instead of the puree, cut them into thick slices too, lenghtwise.

Chop the ginger into fine juliennes. I prefer julienned ginger to paste. It is your take.

Heat oil in a wok and add the cumin seeds. When they start to change colour, break and add the red chillies. Now add the ginger juliennes and the chopped onions. Fry till the ginger is done. Or if you are using ginger paste, the oil starts to leave and there is a fried aroma of ginger.












Add chilli powder and turmeric powder and mix well. Now add the bell peppers. Cook for two to three minutes. I like my pepper to retain the bright green colour which it starts to lose if over-cooked.

Now add the paneer pieces and toss. Add salt and vinegar and cook for another two to three minutes. Add the tomato puree or the chopped tomatoes in case you are using the latter, and the garam masala. Cook till the excess water evaporates.

Garnish with coriander.

Serve hot either with nan, roomali roti or fried rice.

This recipe has been tried a couple of times and each time it has turned out well. Do give it a shot.