Gingery Paneer with Bell Peppers
from Yoga Journal
3 tablespoons melted ghee or butter
1 large bell pepper, seeded and cut into 1-inch squares
1 teaspoon garlic paste
1/2 teaspoon crushed red chili
2 tablespoons ground coriander
1/4 cup finely chopped red onion
1/4 cup minced fresh ginger
1 small green serrano chili, minced
2 cups finely chopped tomatoes
2 tablespoons minced fresh cilantro
1/2 pound paneer, cut into one-inch cubes
1. Heat half of the ghee in a wok placed over high heat and quickly stir-fry the pepper squares. Toss them around until they blister. Drain and set aside.
2. Turn the heat down to medium and add the garlic paste and the rest of the ghee. When the garlic is browned, add crushed red chili and coriander; stir-fry for a minute. You may start sneezing at this stage; if so, step back from the stove and hold your breath a moment.
3. Add the onion, ginger, and serrano chili, and saute for 5 minutes. Toss in the tomatoes and sauté, using a spatula to break them up. Cook until the tomatoes are saucy. Stir in the salt and cilantro. Add the bell pepper. Toss gently until well coated with the sauce (about 4 minutes) and then add the paneer.