This is a simple, quick to make paneer recipe that’ll tempt you to lick your fingers till the last bite.
Masaledar Paneer Capsicum:
Difficulty Level: Easy
- Paneer (Cottage Cheese) – 250 gm
- Capsicum – 2 medium-sized
- Onions – 3 medium-sized
- Green chilies – 2
- Tomatoes – 4 medium-sized / 3 tbsp tomato puree
- Black peppercorns – 4
- Green Cardamom – 2
- Clove – 1
- Bay Leaf – 1
- Red Chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 tsp
- Garam Masala powder – 1 tsp
- Salt – to taste
- Chopped Green Coriander to garnish
- Oil to cook
- Cut Paneer into medium size cubes. Cut Capsicum into similar size square pieces.
- In a wok or pan heat two tablespoon oil and saute the onions and green chili till they begin to turn golden brown.
- Take the onions and chili off the wok, allow them to cool down and grind them in the mixer to obtain a fine paste.
- In the remaining oil, saute the paneer pieces till their sides begin to turn golden brown. No need to deep fry them. Take them off the wok and leave them on absorbent paper till needed.
- In the wok (same one) now add ground green cardamom seeds, clove, bay leaf and black peppercorns.
- Now add the onion chili paste and tomato paste or puree.
- Stir and saute for half a minute and add red chili powder, turmeric powder, garam masala powder, coriander powder and salt.
- Stir well for one minute and add the capsicum pieces and paneer pieces.
- Reduce the flame and let it cook till the oil leaves the sides of the pan. If needed, add very little water.
- Once the oil leaves the sides of the pan add two tablespoon water and place a lid. Let it cook on low heat for two to three minutes.
- Cook till capsicum gets tender, stirring occasionally.
- Garnish with chopped green coriander leaves.
Serving Suggestion: Serve hot with chapaties, naan or parantha.
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