Rajasthani paneer with green frying chilies (Paneer mircha)

Paneer was introduced to India, and the neighbouring countries, Pakistan and Bangladesh, by the Afghan and Persian invaders. Today is considered to be the quintessential Indian cheese and there are a number of classic Indian dishes that are made in every home and Indian restaurant.

I definitely do not cook as much with paneer as I would like. But here is a dish that is both unusual and wonderful. This Rajasthani recipe is rich in flavour. The soft cheese, sorry I do not fry it to make the dish healthier, is slathered in a yoghurt-based tomato-onion sauce spiced with chilli and spices. With the addition of roasted green frying peppers, you can use large stuffing green chiles, Italian frying peppers, or Hungarian wax peppers, which bring a remarkable flavour that compliments the sauce. Together, they are delicious. This is a wonderful side dish that compliments any meal and can be enjoyed with either rice, naan or chapattis.

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Ingredients:

1 medium block paneer, cut into large squares or rectanges

3-4 tablespoons ghee (optional)

6-10 large green chiles

3 tablespoons ghee

1/4 teaspoon fenugreek (methi) seeds

1/2 teaspoon cumin (jeera) seeds

1/2 teaspoon fennel (saunf) seeds

2 onions, thinly sliced

4 garlic cloves, minced

1 tablespoon ginger paste

1/2 teaspoon chilli powder, or to taste

1/2 teaspoon turmeric powder

1/2 cup yoghurt, whisked with 2 teaspoons of gram (besan) flour

Salt, to taste

2 tomatoes, finely diced

1/2 cup water

1/2 teaspoon garam masala

Cilantro, minced and to garnish

You can fry the paneer in the first step to a nice golden colour, but I tend to avoid this step to reduce my intake of fried foods. In addition, I do not believe it affects the dish's quality.

Roast the peppers in a single layer in the oven till charred and blistered, turning them every 5 minutes until done. Remove and cool. Remove the skins, but leave them whole. Set aside.

Heat the ghee in a deep, wide pot large enough for all the paneer and peppers to fit comfortably in almost a single layer. Add the fenugreek, cumin, and fennel seeds and sauté on medium heat for 10 seconds until lightly coloured.

Add the onions and continue to sauté until the onions are golden about 8-10 minutes. Add the garlic and cook for 2 minutes. Add the ginger paste and cook for an additional 2 minutes. Add the chilli and turmeric powders and cook for 1 minute. Add the yoghurt, turn the heat down to medium-low, and cook until the yoghurt has cooked off and the oils are released, about 5-7 minutes.

Add the tomatoes and salt and continue to cook until the tomatoes are broken down and dry out, allowing the oils to pool again. Add the water and cilantro, add the paneer, and simmer till the curry thickens. Add the peeled green chillies and submerge them in the curry. Simmer for 2 minutes and turn the heat off.

To serve, heat the curry carefully. If it has dried out, it may need a touch of water to prevent the peppers from breaking up. I like to serve the curry in a wide, shallow bowl, with the peppers interspersed with the paneer. Top with cilantro.