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.
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.