Back to our humble beginnings

Photo by writer.
Photo by writer.

Twenty-something-year-old university students are known for being independent, motivated, and highly caffeinated. We strut as if the world twirls within our fingers. Yet, regardless of our tough exterior, we all miss the tastes of home sometimes. Since I come from a very food-oriented culture, it is inevitable that I turn to Indian cuisine for consolation when I miss my family. While it may be frosty outside, you can keep warm and mix it up by trying this sweet and spicy recipe for chilli paneer. Enjoy!


Chilli Paneer (serves four)


1 tomato, diced

1 / 2 red onion, diced

400g paneer cut into 1 / 2 inch cubes

1 tbsp ginger-garlic paste

2 tbsp tomato chilli sauce

1 tbsp yogurt

1 tbsp sour cream

4 green onions

1 red pepper, chopped

1 yellow pepper, chopped

1 orange pepper, chopped

1 green pepper, chopped

2 green chili peppers

1 pinch of salt

4 pieces naan bread


1. Sauté the diced red onion in a well greased pan at medium heat. When brown, add the diced tomato and green onions.

2. In a bowl, mix the paneer, salt, ginger-garlic paste, and tomato chilli sauce.

3. Add the yogurt, sour cream, and all the peppers to the pan and lower the heat.

4. Finally add the paneer mixture to the pan and let it simmer, tossing occasionally. After about 5-8 minutes it is ready.

4. Serve with naan bread or rice.


If you’ve tried out this recipe, send a photo to our Twitter @TheConcordian, or post a photo to our Facebook page!


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