A couple of weeks ago, my friend Laura and her boyfriend Ramie, gifted me with an Indian cookbook; written by Sanjeev Kapoor, whom I’ve come to understand is a celebrity-chef in his country, very liked and respected for his culinary undertaking.
I’ve been crazy about Indian-cuisine ever since I tried home-made samosas, butter-chicken; I was just hooked. It is always a special treat as it is full of spicy-flavors, the vegetarian dishes really makes up in depth and warmth and any Biryani rice are to die for.
In this occasion and because I want to go on a lighter tone, I decided to venture on this vegetarian dish. I must admit I did not literary follow Sanjeev’s recipe, I made some modification to better suit my taste. Spoiler- Alert: a trip to the local Indian-Grocery-Shop is necessary…
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- In a non-stick pan heat the coconut oil and fry the paneer sticks.
- In another non-stick pan toast the cumin seeds for about 5 minutes, and then add: onion, tomatoes and bell peppers.
- Add balsamic vinegar, the turmeric and Garam Masala toss and mix.
- Add the pan seared paneer and toss, serve warm or cold and dress with chopped cilantro.