A delicious and quick, dry paneer recipe made with capsicums that pairs really well with Indian flatbreads like rotis, naan etc
Are you a paneer fan and are looking out for a quick and easy recipe? Then I have just what you are looking for. My paneer capsicum masala is perfect for your weeknight dinner and lazy weekend lunches too. The combination of this Indian cottage cheese and capsicum is truly delicious. While I have added capsicum, you could also substitute them for bell peppers. Truly this paneer recipe makes for a quick-fix dinner if you have some naan – Indian flatbreads – handy. Even though, this is a simple recipe it is extremely delicious. You could bookmark this recipe to make when you have guests over. Furthermore, to make a vegan version of this recipe, replace the paneer with tofu. You are going to love that one, as well.
This paneer recipe of mine, doesn’t have a curry as such. Since it is made with lots of onions, the consistency of the masala is dry. Also, the onions give the dish a slightly naturally, sweet taste. And because I enjoy that flavour, I have not made the paneer capsicum masala overtly spicy. However, if you prefer, you could increase the amount of chilis/chilli powder you are going to use.
You may also like,
Matar paneer – curried Indian cottage cheese and peas
Easy recipe
This is super easy recipe. And a quick one too. I promise, my paneer capsicum masala is an under 30 minute recipe. Since, neither the paneer nor peppers take time to cook, you will only have to wait until the onions and tomatoes are done. And ta-da! You will have a beautiful and delicious side dish ready. Not only that, this is a great lunch box recipe too. So, do give my version of the paneer masala a try and let me know how it turned out for you! This tastes best paired with flatbreads like rotis, naan etc. We polished this deliciousness off with some rumali rotis.
If you do happen to make it sometime, make sure to let me know how you enjoyed it. You can share your food pictures with me on Instagram and Pinterest.
Eat hearty!
Paneer capsicum masala
Equipment
- Shallow cooking pot
Ingredients
- 250 g paneer cut in 1 inch in length
- 1 cup capsicum thinly sliced
- 2 cups onions thinly sliced
- 1 medium tomato chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2-3 fresh green chilis slit
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp coriander seed powder
- 1 tsp garam masala
- 1 tbsp coriander leaves chopped
- 2-3 tbsp oil
- salt to taste
Instructions
- Heat the oil and add the cumin seeds, when they turn fragrant, add in the onions
- Let them soften and then add the ginger and garlic pastes and the chilis. Sautee´for a couple minutes, and add in the chopped tomato
- When the tomato turns mushy, add all the spice powders and ¼ cup water and fry until oil separates. Next add in the capsicum and cook for 4-5 minutes
- Add the paneer and stir in gently so as to not break the them. Cook, covered on medium low heat for 5-7 more minutes
- Add the coriander leaves, mix in gently and turn the flame off. Serve this yummy paneer capsicum masala wth any Indian flatbreads of your choice, hot. Enjoy!
Notes
- You can use bell peppers instead of capsicum too
- For a vegan version of this recipe, replace paneer with tofu
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
