Pepper Bonanza

I know my previous Brinjal recipe does not strictly qualify as toddler food but with my little one turning two she is now eating what we do so I dont really have to struggle with coming up with something innovative for her. So my blog is gonna be henceforth just a collection of some of my favorite recipes. 

My hubby came home one day with a disappointing health report - borderline high cholesterol and very low anti-oxidants - with an advice from the doc to increase fruits and veggies intake. The fruits we usually eat are apples, pears, bananas and oranges. While oranges are great , the previous three got a thumbs down for their antioxidant properties. Colored fruits and veggies was the rule to remember and what better than the ever so colouful peppers.

I googled and came up with this wonderfully delicious recipe - again great with chapptis or nan.

Pepper Bonanza or Paneer Jalfrezi

Age when introduced: 2 yrs

View original recipe here. The original recipe calls for frying the panner cubes lightly in a bit of ghee or oil before adding it but I like to use them as they are - softer that way.

Ingredients 

1 cup Paneer (cubed)

1 cup Bell pepper/ capsicum

2 nos Onions

2 nos Tomato (chopped)

1 tsp Ginger (crushed)

2 nos Garlic (crushed)

1 nos Green chili (slit open)

½ tsp Cumin seeds

¼ tsp Turmeric

¼ tsp Red chili powder

2 tsp Coriander /dhania powder

¼ tsp Black pepper powder

¼ tsp Chole masala

½ tsp Salt (or to taste)

2 tbsp Oil

3 stks Coriander leaves (for garnishing)

1 tsp Ghee (for paneer)

Method

Heat oil in a pan, splutter cumin seeds and saute onions and bell peppers with green chilies. When it starts to brown on the sides, add the crushed ginger and garlic and fry till they loose there raw smell. Now add the tomatoes along with turmeric, red chili powder, coriander powder, black pepper powder and chole masala. Cover for few seconds to cook up the tomatoes, then keep frying till the oil releases. When the masala turns brown and thick, add the paneer pieces along with salt. Saute well to coat the paneer with the masala(should take about 2 minutes over medium flame). Garnish with coriander leaves and serve hot with chapatti or nan.