Do you remember this plate of food that I made when I first moved to State College? Well, this blog post is about the peppers and paneer you see on that plate! It’s my version of bell peppers and onions, with paneer, and a bunch of spices thrown in. It’s quick and dirty, requires just one pot, and comes together so fast!
Before we dive into the recipe, I owe you some updates:
- I’m basically halfway done with my first year in the MBA program! I have just one more round of finals before I’m BACK HOME for a whole month. Can you tell I’m excited about going back to California? I’m planning to do a lot of sleeping, Philz coffee drinking (yes, I will be going every. single. day.), seeing old friends and loved ones, and of course, cooking in my Mom’s big beautiful kitchen.
- As an MBA student in the first year, one of the biggest causes of stress is finding an internship for the summer between the first and second year. I am excited to share that I will be interning at Michelin next summer in Greenville!
- School is getting harder by the day. Half the time I don’t know why I’m here or how I’m even surviving.
- BUT STILL. I love stepping into the MBA Commons in the business building. I feel like I truly belong and I am just so happy to be there.
- The weather has officially turned cold. It even snowed today. HELP.
- I recently purchased the Minimalist Baker cookbook and it is beauuutiful. People are so talented.
Are you drooling yet?! Here’s the recipe:
- 2 cups of cubed paneer (about 1 inch cubes)
- 1 yellow bell pepper, cut in 2 inch strips
- 1 red bell pepper, cut in 2 inch strips
- 1 onion, halved and sliced
- 1 tomato, roughly chopped
- 2 tablespoons canola oil
- ¾ teaspoon cumin
- ½ teaspoon asafoetida
- ¾ teaspoon turmeric
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 5-6 thai chilis, finely chopped
- 2 tablespoons dried fenugreek leaves, known as kasoori methi
- 3 tablespoons light cream or whole milk
- salt to taste
- freshly chopped coriander (optional)
- In a large saucepan, heat the canola oil. When hot, add the asafoetida, cumin, turmeric, red chili powder, and thai chilis. Cook the chilis in the spices for about 2 minutes on medium-high heat.
- Add onions and mix together. Let cook for about 4 minutes, till the onions are soft.
- Add tomato, bell peppers, and paneer. Mix everything again and add the salt, coriander, and the dried fenugreek leaves.
- Give this one last big stir and let everything cook down, about 5-7 minutes, on medium-high heat.
- Add the light cream, stir again, add fresh coriander now if using, and serve hot with rice or rotis