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"Paneer capsicum masala - www.kitchenmai.com"
Kitchen Mai

Paneer capsicum masala

A delicious and quick, dry paneer recipe made with capsicums that pairs really well with Indian flatbreads like rotis, naan etc
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Side Dish
Cuisine: Indian, North Indian
Calories: 328
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

  1. Heat the oil and add the cumin seeds, when they turn fragrant, add in the onions
  2. 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
  3. 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
  4. 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
  5. 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!
    "Paneer capsicum masala - www.kitchenmai.com"

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