The last two weeks I have really enjoyed sharing my recipes with you all. Thank you for your love and all the feedback. It was overwhelming.
Today I would like to end my guest post series with another of my girls favorite. I came up with the recipe on one of the days when I didnt have too many things in my refrigerator and I was running short on time to prepare a meal. I realized that I was only left with onions, capsicum also known as bell peppers and paneer. My girls loved paneer, so it was easy to add it into anything. That evening I just tossed in the onions, capsicum and paneer, added some condiments and it turned out to be a simple stir fry that became my daughters favorite stir fry. We had some left over tofu which i decided to use instead of paneer. My daughters often requested me to pack this for their lunch. Sometimes they would even consume it with Roti / Flatbread.
- 1/2 tsp cumin
- 1tbsp oil
- 1 large onion, chopped 1″ squares
- 1 capsicum, chopped 1″ cubes
- 1 cup tofu, chopped 1″ cubes
- 2 green chillies
- Salt to taste
- Black pepper powder to taste
- Tomato Ketchup to taste (optional)
- Heat oil in a wok. Usually people prefer sesame oil or an oil with a high smoking point for Stir Frys. I just used the regular sunflower oil.
- Temper it with cumin and chillies. You can adjust the level of spices as per your diet.
- Add in the capsicum / bell peppers and saute them for a little bit.
- Once the capsicum and onions are half cooked add in the tofu or paneer along with the salt and pepper and allow it to cook for another 5 mins.
- My girls like their veggies half cooked in this dish so i don’t let the veggies get entirely soft.
- Since they like kethcup i would always drizzle a little bit however it is totally optional.