Paneer Capsicum Roast

Spicy and delicious vegetarian paneer roast from the authentic chettinad style to the modern table. 

Boldly spiced with freshly ground spices that brings out oodles of flavors and aroma.  Most importantly, it is an easy one pot cooking with no marination required without compromising the original flavor nor its crispness.

I have reduced the spice level and the fat level for a healthier start. It is an awesome crispy starter or a side for mildly flavored rice such as Pulao, Ghee Rice, or Roti/ Chapati and Naan. You may prepare this with chicken, soy, mushroom or my favorite, paneer.

PREP TIME

 5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

Category: Appetizer/ Snack/ Starter

Cuisine: South Indian
Level: Medium

Serves: 4-6

INGREDIENTS

Ghee / Clarified butter - 2 tablespoons 

Oil - 2 tablespoons

Shallots - 3 or 1 large onion (diced)

Capsicum/ Bell pepper - 1/2 (julienned)

Panner - 1 pack (cubed)
Yogurt / Curd - 1/4 cup
Curry Leaves for Garnishing
Spring onions/ green onions -  few for garnishing (optional)

Salt to taste

Chettinad Masala:

Kashmiri Chilies/ Dry whole chillies - 5-6 nos

Coriander Seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Black Peppercorns - 1 teaspoon

Turmeric Powder - 1/8 teaspoon

Ginger - 1 inch
Garlic - 2 pods

Lemon juice - 1 tablespoon

DIRECTIONS

Chettinad Masala:

1. In medium-low heat, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns and dry red chilies. Once the aroma starts to release, transfer to a plate to cool. Be careful not to burn the seeds.

2. Blend all the above ingredients along with turmeric powder, ginger, garlic and required water. Grind it to the fine paste, now your masala is ready.

Paneer Roast:

3. In a pan, add the ghee and oil and set the flame to medium heat. Shallow fry the paneer cubes until it turns golden brown*. Drain and remove the paneer cubes and set aside.

4. In the same pan, using the remaining ghee and oil, roast the julienned capsicums bell peppers for 2-3 minutes. Drain and remove before it starts to wilt. Slight crunchiness is highly recommended. Set these aside.

5. In the same pan with the remaining ghee/ oil, saute the diced shallots/ onions, required salt until it turns translucent. 

6. Now add the ground masala paste and yogurt. Stir well  and cook for 8-10 minutes or until the raw smell vanishes and the oil oozes out.  Keep stirring occasionally to prevent from any burns. 

7. Add the paneer cubes and stir well until well coated for 2-3 mins to roast well. Now add the capsicums/ bell peppers and curry leaves and give it a good stir. 

8. Garnish with green onions/ spring onions and serve immediately. Enjoy this savory relish!

NOTES AND TIPS

1. Do not shallow fry the paneer cubes for too long. Once they turn golden color remove it else they tend to become hard.

2. Shallots adds more flavor than big onions. But you may choose whats is readily available.

3. Mixing ghee and oil in equal proportion, reduced the fat level while the taste and aroma of the ghee is incorporated. Since I have reduce the ghee quantity by half, the red chillies are reduced too, as ghee cuts down the heat from the chillies.

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