Tandoori Paneer and Peppers Curry

Oh paneer how I love thee! Paneer is a homemade Indian cheese from North India. I’ve made it only twice, but usually I’ll buy a brick of it at the Indian store. It’s good to have in the freezer and you can throw it in almost anything. I’d say the consistency is like a really firm tofu and most resembles a tangy ricotta cheese in taste. When I was younger if we had a paneer curry, I would save the paneers for last. That’s when you know you really love stuff – hence this paneer glamour shot:

no idea why it got all glammy but makes me laugh

For this curry, I marinated the paneer with yogurt and a tandoori paste I got from the Indian store and fried it up with some peppers and onions. Tandoori paste is made from ginger, garlic, tamarind and spices and is usually used to marinate chicken that is cooked in a tandoor or clay oven. This paste is especially good for vegetarians at a barbecue because you can use it for marinating tofu or vegetables for grilling instead of eating a boring veggie burger:(

On Tuesday, my friend Sabra had a clothing swap potluck and I brought this curry. It’s very versatile because you can have it as an appetizer with chutneys, rolled in a roti or tortilla or even on pizza. Sabes made a roasted red pepper soup and we were mixing a few spoons of the curry into that, which was quite tasty.

Oh and I love this tupperware. It’s from the 70’s and my mom said she bought it from my cousin Srini when he was in grade school. I guess kids sold tupperware instead of overpriced candy bars to raise money back in the day.

 

 

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3 Responses to Tandoori Paneer and Peppers Curry

  1. meeso says:

    Yum, that looks so delicious and healthy!

  2. wow..wonderful and colorful 🙂

  3. jayasri says:

    Hi, ABCD!!!, you have a lovely blog and I liked your write up!! I came to your blog through EC, please come to my blog and collect your awards

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