Kashmiri Spiced Paneer & Sweet Peppers
Image: Kashmiri Spiced Paneer and Sweet Peppers Recipe by Niv Mani inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account, linked below.
by Niv Mani
The Bombay Bread Bar holds a lot of happy memories for my family — from celebrating a milestone birthday to a relaxed evening tucking into favorite comfort dishes. The signature aspect of Chef Floyd's recipes were that they exuded an elegance worthy of Haute cuisine made from accessible ingredients. Quiet, discreet sophistication without a trace of snobbishness. The kind of food that leaves you completely at bliss and your heart exuding the blessing 'Anna daata Sukhi Bhava*' from its depths.
The kind of food I cook for my family (and post on my blog and Instagram) are usually made at short notice without pre-planning. To me, dishes are like a spontaneous tune — a raag — that hums from within, and the ingredients are the notes.
This was one such tune that emanated upon the first wafts of aroma emitted from opening a bottle of the FC + B&B Kashmiri spice blend.
*Those who are providing me with this food, let them be happy.
SERVES: 4-6
COOKING TIME: Prep time, 10-15 min. Cook time, 15 min
INGREDIENTS:
1 block Paneer (I use the Brar brand), cut into cubes
1 Large red onion sliced and cut into semi circles
1 cup Italian or Bell peppers cut into strips
1 1/2 cups crushed tomatoes
2-3 Tbs olive or sunflower oil
1 Tbps cumin seeds (Jeera)
1/2 teaspoon turmeric powder
2 tablespoons FC + B&B Kashmiri Masala
Salt to taste
Chopped Cilantro for Garnish
DIRECTIONS:
Heat the oil in a wok until smoking and add the cumin seeds. Once the seeds bloom, add the onion and saute until translucent.
Add the pepper and saute along with the Kashmiri spice blend and the turmeric.
Once the Peppers have softened, pour in the crushed tomatoes and salt along with the cubed Paneer.
Cover and allow to simmer until the tomatoes lose their raw flavor. Taste and adjust for seasoning according to personal taste. Switch off the heat, transfer to a serving dish and garnish with the chopped cilantro.
Serve warm with plain roti or Naan.
Make the recipe? Don’t forget to share your creation on social media — tag #FloydsFood!
Image: Kashmiri Spiced Paneer and Sweet Peppers Recipe by Niv Mani inspired by Floyd Cardoz Collaboration Masalas
