This is my first attempt at documenting some of the stuff I have been cooking. This is basically a modified version of what my mother makes as Kadai Paneer. The most striking feature of this dish is that it is extremely easy to cook and customize. Needless to say, it tastes awesome with chappati, naan, paratha which are easily available in frozen and ready-to-eat microwavable form.
Sautéed Bell Peppers
Serves: 2 people
Cost: Less than $2
Preperation time : 10 mins
Cooking time: 10 mins
Onion – 2 Medium sized cooking onion
Tomato – 1 no
Bell Peppers (Capsicum) – 1 Big (green, red or yellow)
Banana Peppers (Bajji mulaga in tamil/Malayalam) – 3 No
Jalapenos – 1 (use half if you think you can’t handle too much chilly)
Ginger – 1 small portion
Turmeric Powder, Coriander Powder, Masala Powder (Eastern or MDH or whatever you got from India) – To season
Salt – To taste
Sugar – 1/2 spoon
- Cut the onion, peppers, tomato and jalapenos as shown in the picture.
- Heat oil in a non-stick pan.
- Add jalapenos and ginger first.
- After sometime add onion and fry till it changes color.
- Add tomatoes and the cut peppers.
- Then add little turmeric powder, coriander powder, masala powder and add any other seasoning you have according to your taste.
- Mix well and add salt according to taste.
- Finally add a little sugar so that all spices gel in well.
- Cook till it looks good in medium setting of the resistive stove. Typically this takes 5-7 minutes.
- If you have paneer, then add that too.