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"Paneer capsicum masala - www.kitchenmai.com"

Paneer capsicum masala

Kitchen Mai
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 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian, North Indian
Servings 5 people
Calories 328 kcal

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!
    "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
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