Asma Khan's Shimla Mirch Paneer Tarkari
Roasted spices, sautéed peppers, and a wonderfully crumbly paneer.
Ingredients
For the Roasted Spice Mix:
Method
- Heat a dry cast-iron skillet over a low to medium heat. Add all the ingredients for the roasted spice mix to the pan and keep stirring to ensure they all roast evenly, about 3-5 minutes. all the spices will darken a couple of shades and some of the oil-based spices, like the cloves, will release a distinctive, smoky aroma. Transfer the roasted spices to a plate and spread them out so they cool down faster.
- Once cool, transfer the spices to a grinder and pulse in short bursts to help break down the cinnamon and cardamom. The aim is to get a rough powder. If there are stubborn bits of cinnamon or cardamom that are not powdered, discard them.
- Warm the oil in a karai or wok over a medium heat until it is shimmering. Add the mustard seeds and wait for them to pop, then add the whole dried chillies followed by the garlic.
- Stir until the garlic is tinged brown at the edges. Add the cubes of pepper and continue to stir-fry for a couple of minutes. Add the turmeric, chilli powder, and salt, and stir-fry for a few more minutes.
- Add 1 teaspoon of the ground roasted spice mix and keep stirring. When the edges of the pepper cubes start to curl (the pepper should still be a bit crunchy), add the crumbled paneer (or chopped eggs/sweet corn) and stir for a couple more minutes so that the paneer is evenly distributed. Add the lemon juice and stir well.
- Taste for seasoning, garnish with the chopped cilantro, and serve. If you are making the dish in advance, add the lemon juice and herbs after reheating the peppers.
Rate this recipe
Overall Rating:
4.00
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