How to Make Paneer Capsicum Curry

Abhijit Author

By Abhijit

Last Updated Sep 5, 2022

Saved in Veg, veg curry0 Comments


How to Make Paneer Capsicum Curry/ Shimla Mirch Paneer ki Sabji

How to Make Paneer Capsicum Curry

Here is the slight variation of the Paneer capsicum recipe, where I have roasted everything including the Paneer in direct flame instead of frying in oil or ghee to minimize the use of oil. But the flavor you get in this recipe is not lesser than the first one. I will share step-by-step How to Make Paneer Capsicum Curry/ Shimla Mirch Paneer ki Sabji in detail with images.

How to Make Paneer Capsicum Curry

Equipment needs

  1. Blender
  2. Steel/ iron seekh
  3. Kadai
  4. Mixing bowl

Ingredients

  1. Paneer-200 gm
  2. Capsicum-1
  3. Tomato-2
  4. Onion-3
  5. Oil-1 tbsp
  6. Butter-2 tbsp
  7. Ginger garlic paste
  8. Cumin seeds-1/2 tbsp
  9. Cardamom-1
  10. Cloves-3
  11. Peppercorn-5
  12. Cinnamon-1/2 inch stick
  13. Cumin powder-1 tbsp
  14. Turmeric powder-1 tbsp
  15. Red chili powder-1/2 tbsp
  16. Salt
  17. Coriander leaves to garnish

How to Make Paneer Capsicum Curry/ Shimla Mirch Paneer ki Sabji step by step

Cut Paneer, capsicum, and onion into big dice shapes. Then take Steel/ iron seekh and pierce diced cut Paneer, capsicum, and onion in 3-4 stages and apply oil on them with the help of a cooking brush.

Paneer Capsicum Curry step1

 And put them in the gas oven and roast them

Paneer Capsicum Curry step2

Rotate them to all sides.

Paneer Capsicum Curry step3

Now same way roast 2 tomatoes

Paneer Capsicum Curry step4

Then roast two onions

Paneer Capsicum Curry step5

Keep them in a bowl

Paneer Capsicum Curry step6

Now add the roasted onions to a blender jar and make a paste

Paneer Capsicum Curry step7
Paneer Capsicum Curry step8

Heat butter in a Kadai

Paneer Capsicum Curry step9

Add cumin seeds and the whole spices to temper

Paneer Capsicum Curry step10

As they splutter and sizzle add the roasted onion paste and stir them

Paneer Capsicum Curry step11

By the time put the roasted tomatoes in the blender jar and make a paste and keep them aside.

Paneer Capsicum Curry step12
Paneer Capsicum Curry step13

Now add ginger garlic paste to the onion gravy, and stir them till they become dry

Paneer Capsicum Curry step14
Paneer Capsicum Curry step15

Add powder spices (turmeric, cumin, and red chili)

Paneer Capsicum Curry step16

Stir them till the raw smell of the spices goes off

Paneer Capsicum Curry step17

Add roasted tomato paste and stir them

Paneer Capsicum Curry step18

Now add salt and give a mix

Paneer Capsicum Curry step19

Butter starts separating from the gravy

Paneer Capsicum Curry step20

Now add water (1 cup), and let it boil for a minute

Paneer Capsicum Curry step21

Add the roasted Paneer, capsicum, and onion and cook for a minute.

Paneer Capsicum Curry step22

Turn off the flame, and add chopped coriander leaves.

Paneer Capsicum Curry step23
Paneer Capsicum Curry step24

Transfer them to a serving plate and serve hot with roti or paratha or pulao.

You can go for my other paneer recipes Afghani Paneer, Aloo Paneer, Paneer Do Pyaza, Palak Paneer, Paneer Korma, paneer changezi, Shahi paneer recipe

How to Make Paneer Capsicum Curry

How to Make Paneer Capsicum Curry

Here is the slight variation of the Paneer capsicum recipe, where I haveroasted everything including the Paneer in direct flame instead of frying inoil or ghee to minimize the use of oil. But the flavor you get in this recipeis not lesser than the first one. I will share step-by-step How to Make PaneerCapsicum Curry/ Shimla Mirch Paneer ki Sabji in detail with images.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian
Servings 4
Calories

Equipment

  • blender
  • Steel/iron seekh
  • Kadai
  • mixing bowl

Ingredients
  

  • 200 gm paneer
  • 2 tomato
  • 3 Onion
  • 1 capsicum
  • 1 tbsp oil
  • 2 tbsp Butter
  • 1 tbsp  ginger-garlic paste
  • 1/2 tbsp cumin seeds
  • 1 Cardamom
  • 1/2 inch cinamom stick
  • 3 Cloves
  • 5 Peppercorn
  • 1 tbsp cumin powder
  • 1 tbsp  turmeric powder
  • 1/2 tbsp red chili powder
  • 2 tbsp Chopped coriander leaves
  • salt

Instructions
 

  • Cut Paneer, capsicum, and onion into big dice shapes. Then take Steel/ iron seekh and pierce diced cut Paneer, capsicum, and onion in 3-4 stages and apply oil on them with the help of a cooking brush.
  • And put them in the oven and roast them
  • Rotate them to all sides.
  • Now same way roast 2 tomatoes
  • Then roast two onions
  • Keep them in a bowl
  • Now add the roasted onions to a blender jar and make a paste
  • Heat butter in a Kadai
  • Add cumin seeds and the whole spices to temper
  • As they splutter and sizzle add the roasted onion paste and stir them
  • By the time put the roasted tomatoes in the blender jar and make a paste and keep them aside.
  • Now add ginger garlic paste to the onion gravy, and stir them till they become dry
  • Add powder spices (turmeric, cumin, and red chili)
  • Stir them till the raw smell of the spices goes off
  • Add roasted tomato paste and stir them
  • Now add salt and give a mix
  • Butter starts separating from the gravy
  • Now add water (1 cup), and let it boil for a minute
  • Add the roasted Paneer, capsicum, and onion and cook for a minute.
  • Turn off the flame, and add chopped coriander leaves.
  • Transfer them to a serving plate and serve hot with roti or paratha or pulao.

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