Paneer Capsicum

Recipe Ingredients

1 tablespoon	15ml	Minced ginger root
3 cups	711ml	Water - plus
2 tablespoons	30ml	Water
1		Onion - roughly chopped
3 tablespoons	45ml	Oil
2		Tomatoes - chopped
2 lbs	908g / 32oz	Paneer (Indian cheese) - cut small cubes
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Bottled marinara sauce
		Sugar - to taste
		Salt - to taste
		Cayenne pepper - to taste
3		Green bell peppers - cubed same size
		As the paneer
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

Combine ginger root and 2 teaspoons water in blender or food processor to form paste. Set aside.

Puree onion in blender or food processor with about 1 tablespoon water or just enough to form paste. Add more water if needed.

Heat oil in Dutch oven over medium-high heat. Add onion paste and fry until light golden, about 7 minutes. Add tomatoes and saute until tender, about 2 to 3 minutes. Add ginger paste, 3 cups water and paneer. Simmer until sauce thickens slightly, about 30 minutes.

Add vinegar, marinara sauce and sugar, salt and cayenne to taste. (Dish should not be sweet, just mildly sweet and sour, and it is not very spicy.) Simmer 3 minutes. Add bell peppers and cook just until crisp-tender, 5 to 6 minutes.

Before serving, sprinkle with garam masala.

This recipe yields 8 to 10 servings.

Each of 10 servings: 294 calories; 179 mg sodium; 16 mg cholesterol; 19 grams fat; 4 grams carbohydrates; 20 grams protein; 0.27 gram fiber.

Source:
The Los Angeles Times, 08-18-1999

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