Tapioca, capsicum and paneer ki sabji

With a small amount of tapioca, capsicum, and paneer left in the refrigerator and an impending month-long trip out of town, I decided to make the most of these ingredients by cooking a quick and flavourful “Tapioca Capsicum and Paneer ki Sabji”.

Rather than letting the vegetables go to waste, this dish allowed me to combine them creatively, ensuring nothing was left unused before my departure. The result was a delicious and satisfying sabji that not only cleared out my fridge but also provided a wholesome meal without the need to buy any additional vegetables.

I paired the “Tapioca Capsicum and Paneer ki Sabji” with a side of cool, curd(yogurt), some spicy pickle, and soft chapatis generously smeared with ghee.

The creamy curd and tangy pickle perfectly balanced the rich flavours of the sabji, while the ghee-smeared chapatis added a comforting, indulgent touch. This combination made for a complete and satisfying meal,

Ingredients:

• Tapioca: 100gm
• Capsicum: 100gm
• Paneer (cottage cheese):50 gm
• Tomato: 1no.small
• Onion: half small
• Green chili: 1 no.
•  chili powder: half teaspoon
• Turmeric powder: one forth teaspoon
• Coriander powder: half teaspoon
• Garam masala powder: one forth teaspoon
• Ginger: one forth teaspoon (paste)
• Cumin seed: half teaspoon
• Salt: 1 teaspoon
• Mustard oil/any cooking oil: 2 tablespoon
• Water: half cup

Preparation:

1. Chop tomato and onion. Keep aside.
2. Peel off tapioca by pillar/knife and cut into pieces.
3. Cut paneer into pieces, keep aside.

Method:

1. Take cooker, put oil, when it smokes add cumin seeds, sputter for few seconds.
2. Add chopped onion; stir fry  on high flame for couple of minutes, add tomato and ginger paste continue to fry on medium low flame  for 2-3 minutes or until it starts releasing oil.
3. Now in a bowl put the chilli powder, coriander powder, turmeric powder and salt. Add one tablespoon of water, prepare masala paste.
4. Add paste, stir fry for a minute; add tapioca, capsicum and paneer.
5. Continue to fry another couple of minutes; Put half cup of water and cover it. Bring it to full cooking pressure.
6. Put off the flame, allow it to cool.
7. Add Garam masala powder.
8. Now,” Tapioca, Capsicum and Paneer” ki sabji is ready to serve.
9. Tip: You may garnish this preparation with chopped fresh coriander leaves

serve with fluffy Indian bread (chapati) or rice.

Tapioca, capsicum and paneer ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.