How to Make Paneer Capsicum Curry

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

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.

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.

 And put them in the gas 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.

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

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes 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.