Cottage Cheese with Bell Peppers
(Paneer Jalfrazie)

Serves: 4  Cooking time (approx.): 8 minutes Style: North Indian Vegetarian 400  grams cottage cheese (paneer) cut into thick long pieces 2  medium onion(s) thickly sliced and layers separated 1  each of green, red and yellow bell pepper(s) cut into thick strips 2  tomato(es) cut into thick long strips and pulp removed 2  green chilli(es) chopped 1  tablespoon(s) ginger juliennes 1  teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders 1  teaspoon(s) cumin seeds 3  tablespoons lemon juice 2  tablespoons oil salt to taste finely chopped coriander leaves for garnishing Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2  minute(s). Add the turmeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3  minutes. Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3  minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well. Garnish with finely chopped coriander leaves. TIP: As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers. Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

 
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