Paneer Capsicum Sabji. Made with simple ingredients from the kitchen such as capsicum, paneer, asafoetida, cumin seeds and olive oil, this Paneer Shimla Mirch ki Sabzi tastes wonderful and is ready to serve in just half an hour. You can not only serve it to your guests but also pack it for tiffins as well. shimla mirch paneer paneer capsicum sabzi with detailed photo and video recipe. an ideal north indian creamy curry recipe made with diced capsicum, paneer cubes and dry spices. it is an ideal gravy recipe to be served with a range of flatbread recipes like roti, chapathi and naan bread or also with different types of rice. it is generally made as a semi-dry.

Paneer Capsicum Sabji Paneer is generally a favourite in any household. The Coloured Capsicum and Paneer Subzi has a well-rounded flavour and a well-balanced nutrient profile. Rich in protein, carbohydrates and vitamins, this easy yet irresistible subzi also pools in vitamin A from coloured capsicums, folic acid and antioxidant lycopene from tomatoes and protein and calcium from paneer. You can cook Paneer Capsicum Sabji using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Paneer Capsicum Sabji

  1. It’s 200 grams of paneer.
  2. You need 2 of onions.
  3. It’s 2 of tomatoes.
  4. You need 1 of big capsicum or green bell pepper.
  5. Prepare 2 of green chillies.
  6. Prepare 1 tablespoon of garlic paste.
  7. You need 1 teaspoon of ginger paste.
  8. Prepare 1 teaspoon of seasame seeds.
  9. It’s 1 teaspoon of white poppy seeds.
  10. You need 1 teaspoon of fennel seeds.
  11. It’s 1/2 teaspoon of turmeric powder.
  12. It’s 1 teaspoon of red chilly powder.
  13. It’s 1 teaspoon of jeera powder.
  14. Prepare 1 teaspoon of coriander powder.
  15. You need 1/2 cup of chopped coriander leaves.
  16. Prepare 50 grams of cashewnuts.
  17. You need of Salt.
  18. Prepare of oil to fry.

Add your private note Paneer capsicum dry subzi is a quick and healthy dish made with green capsicum, onions, tomatoes and paneer and mild spices. This subzi goes well with rotis, parathas, naans or jeera rice. Paneer capsicum subzi is a delicious Indian recipe, which goes well as a side dish for rotis, as capsicum is a good combo with paneer. Corn paneer capsicum sabzi is a simple Indian recipe with delicious combination of flavors of capsicum, paneer and corn, mixed altogether along with some Indian spices.

Paneer Capsicum Sabji step by step

  1. Firstly, heat oil in a pan or a kadhai and fry paneer cubes in salt and chilly powder until they are crispy golden brown in color. Soak these fried cubes in a bowl of water for 15 mins. This softens the cubes.
  2. Then, heat some oil in pan and step by step add chopped onions, sesame seeds, poppy seeds, fennel seeds. Stir for a minute or two and add chopped green chillies, crushed ginger and garlic to it. Add a pinch of salt and stir well..
  3. Later add chopped tomatoes and stir well until tomatoes are half cooked followed by cashews. Here, add turmeric and chilly powder Mix well and close the pan lid for 5 mins. Switch off the stove. Let this mixture cool and make a smooth paste in a grinder.
  4. In the same pan, take a bit of oil and add chopped capsicum or bell pepper. Stir well until they are soft. Close the pan lid for 3 mins. Add this paste and mix well. Add a glass of water and mix again..
  5. Now, to the curry add a teaspoon of jeera powder and coriander powder and a tablespoon of garam masala powder. Check salt for taste. Close the pan lid. Let it boil for 7-10 mins until gravy thickens and paneer is coated well in the curry. Switch off the stove. Add chopped coriander on it and close the lid for another ten mins. Serve with naan or rice ;).

This Indian recipe is unique in taste and flavor. It is a must-try dish among a huge collection of Indian Veg Recipes. It is generally served as side dish. When the veggies are done cooking, add the soaked paneer, kasuri methi, salt as need to the dish and mix well. Yummy paneer capsicum dry sabji is ready. ( If you think the dish needs a kick, you can finish it off with some lemon juice) Serve hot with chapatis/rotis or use it as a filling for your wrap with some green chutney and onions!

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