Paneer Chili- Cottage Cheese with peppers

Paneer is derived from the Persian word " Panir." It is a non ageing cheese which is indigenous to India and Middle Eastern countries. Most commonly available as small pieces of cubes or as a big slab. Unlike mozarella and other western cheese's it does not melt while cooking( though overcooking might crumble the cubes into small bites). There are two varieties of paneer depending on the texture- the hard called 'panor' and the soft called 'Channa.' Paneer dishes are very popular in Northern Indian recipes and Mughlai cuisines because of the Middle Eastern influences found in these cuisines.Paneer Chili is a simple dish that is very tasty-a little bit spicy and tangy to entice any food lover.



Preparation time: 5 mins
Cooking time: 10 mins

8 oz Paneer
1 bunch spring onions
1/2 green bell pepper julienned
1/2 red bell pepper julienned
4 garlic cloves finely chopped
1/2 inch ginger finely chopped
1 tsp sambal oelek
2 tsp tomato ketchup
2 green chilies slit lengthwise
2 tsp olive oil
1 tsp coriander leaves
salt to taste

Heat oil in a pan. Add the spring onions, ginger and garlic. Fry for 2-3 mins. Add the peppers and chilies. Cook on a high flame for 3-4 mins. Add sambal oelek and tomato ketchup. Mix well. Add paneer and salt. Cook covered for 5 mins. Garnish with coriander leaves. Eat hot with rice or naan(Indian bread).

Note: For a low calorie -low fat version substitute paneer with extra firm tofu.

Enjoy!