Beautiful, Exotic, Colorful, Presentable, Yummilicious, Simple to make, Quickly done, No spices used… all these attributes fit beautifully to this one dish called Paneer Exotica….Paneer with Three Chillies.
Looks of this vegetable are so inviting that no body can resist leaving it. It is mouth watering in real terms.
A few years back, my husband, Sandeep, had this dish somewhere and was very impressed with it. Coming back home, he shared with me his liking for the dish and asked me to make it.
Neither had I seen it nor tasted it then how to make it?
Even tried to seek help from Google Baba, but all I got was Chilli Paneer recipes.
And then my dear husband explained me in detail its looks and taste.
And thus began the experiment in my kitchen lab. Basic ingredients were of course known.
But what about spices and all?
So under his guidance and using my experience, both of us came up with this marvelous paneer exotica. Wow! nice name. Isn’t it?
Now, no idea how the original dish was made but we were pretty happy with our innovation.
Also, Sandeep endorsed that it resembled very much with the dish he had that day.
No tomato puree, no garlic, no cooking of masala for hours, no spices… nothing.
Yes, I made it somewhat Chinese somewhat continental and somewhat Indian style. All blended into one with a super awesome result.
I basically tossed all the veggies in little tomato ketchup, very little soya sauce and lots of herbs.
I used oregano, basil, chili flakes and mixed herbs.
Also, keep the veggies little crunchy.
It’s a regular in my house now. Children also love it.
One more reason which goes in its favor is that it is very light to eat.
And once you make it, Everyone in your house will love this too.
Serve this Paneer Exotica with the bread of your choice. It even makes a good filling for the roll. Put it in a chapati, roll and enjoy.
So, let’s see the recipe.
Preparation Time: 5 minutes
Cooking Time: 5 to 6 minutes
Serves: 3 to 4
1 pc Red Bell Pepper, medium sized
1 pc Yellow Bell Pepper, medium sized
1 pc Green Capsicum, medium sized
1 pc Onion
200 g Cottage Cheese
1 Tbsp Tomato Ketchup
1 Tsp Soya Sauce
Salt to taste (See Note 6)
1/2 Tsp Oregano
1/2 Tsp Basil
1/2 Tsp Mixed Herbs
1/2 Tsp Chili Flakes
1 Tbsp Olive Oil
- Chop all the veggies and cottage cheese. (See Note 1)
- In a pan put oil. When sufficiently hot, add onions and saute until translucent.
- To this, add green capsicum and cook for 2 to 3 minutes on medium flame.
- Thereafter, add bell peppers. Toss for a minute or two.
- Lastly, add paneer cubes, tomato ketchup, soya sauce and seasonings.
- Toss on high flame for about 30 seconds.
- Do not cover the pan at any stage. (see Note 5)
- Serve with love, Bread optional.
- Or, put it in a chapati and enjoy Paneer Roll.
- By the time onion gets sauteed, you can chop other peppers and paneer, thus reducing the preparation time.
- I have used Olive oil but you can use any oil, which you normally use in your kitchen.
- Adjust the quantity of herbs as per your liking and preference.
- Do not try to cook the peppers fully. Keep them slightly crunchy.
- If you cover, the veggies get soft and also the color of the veggies So do not cover when hot.
- Add very little salt, as both tomato ketchup as well soya sauce has salt in it.
Detailed Recipe with Pics
Chop All the veggies and cottage cheese.
Heat oil in a pan, Saute onions till translucent.
First add capsicum, saute on medium flame for 2 to 3 minutes.
Then add Bell peppers. Saute for a minute or two.
Lastly, add cottage cheese, salt and seasonings.
Toss and serve.
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