Paneer is a good source of cheese for vegetarian people. Apart from this, capsicum is also rich in many nutrients including Vitamin C. An amazing dish can be prepared by the combination of these two things. By now you must have tried many recipes like Kadhai Paneer, Shahi Paneer, Palak Paneer. Now you must make this vegetable of capsicum and cheese once. Especially if you are a cheese lover then you will like this dish a lot. You can serve this dish to guests on any special occasion or it is also a great paneer dish to surprise your partner.
If there is a wedding or party in Indian homes, Paneer curry is definitely made and for vegetarian people it is just like chicken is for non-vegetarian people. Paneer is an ingredient which can be eaten from starter to main course. You can even make dessert from it. For now, let’s see the recipe of Paneer-Capsicum shared by the chef.
Ingredients for Marinating
Paneer 400 grams, salt 1 tablespoon, turmeric, ½ teaspoon
Red chilli powder 1 teaspoon
Ingredients for Masala
You need cumin 2 teaspoons, dry whole coriander 1½ teaspoons, black pepper 1 teaspoon, mustard oil 5 teaspoons, dry red chillies 3, garlic finely chopped 1 teaspoon, ginger 1 teaspoon, green chillies 1-2 onions 1 cup turmeric ¾ teaspoon, Kashmiri chilli powder 2 teaspoons, coriander powder 1½ teaspoons, Kitchen King Masala 1 teaspoon, tomatoes 5, salt as per taste,
Tomato chopped 1 cup, Capsicum 1, Onion 1 Tomato 1, Water ½ cup
Note these ingredients also
Mustard oil 3 tbsp
salt to taste
Kasuri fenugreek, a big pinch
a handful of fresh coriander
Water is needed as per need
How to make Capsicum-Paneer?
- First of all, put a little salt, a little turmeric and a little red chili on the cheese. Marinate it, because this allows the flavor of the spices to penetrate deep into the cheese.
- Cumin, whole coriander, black pepper, put these three spices in a mortar and pestle and crush them. Keep in mind not to make powder.
- Put 5 tablespoons of mustard oil in the pan, let it heat and break the dry red chilli into pieces and add it to the oil and then add the crushed spices.
- After this, add finely chopped garlic, finely chopped ginger, chopped green chillies, finely chopped onion and fry in oil.
- Give a quick stir to everything on high flame. Keep in mind that the onion should not be browned.
- Grind 5 tomatoes and make its puree or use it if it is already kept. Along with this, also use chopped tomatoes.
Image:chefkunal
- Now add coriander powder, turmeric, chilli, kitchen king masala to the spices you are frying and then cook it while stirring well.
- As soon as the spices leave the oil, add finely chopped tomatoes to it. Immediately add salt to it and cook it on high heat.
- After about two minutes, you have to add tomato puree and cook it until it starts leaving oil.
- By then, cut the capsicum into slightly larger square pieces. Along with this, you also have to cut an onion into chunks in the same way.
- Similarly, you have to cut a tomato into big chunks. Your masala will be cooked within this time.
- When the water in the masala reduces and it starts looking dry then you have to add very little water in it.
- On the other hand, put a small kadai or pan on the gas. Add mustard oil in this also and heat it. Add chopped onion, capsicum and tomato and toss it on high heat for 1 to 1.5 minutes.
- After this, you have to add cheese along with these vegetables and toss for some time. After giving a quick toss, all these things are ready.
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- You have to add all the vegetables to the roasted spices. Add Kasoori Methi and freshly chopped coriander over it. Mix everything very gently.
- Now pour just a little water, about two to three spoons, over it. If the masala is wet then sprinkle it lightly.
- Lower the flame, cover the pan and let it cook slowly for at least 5 to 7 minutes. Paneer capsicum curry is ready.