I love this Paneer Capsicum Curry because crisp capsicum gives it a very refreshing feel while paneer gives it a soft dairy flavor and makes it protein rich.
|Preparation Time:||30 minutes|
|Paneer (cottage cheese)||250 gm|
|Shimla Mirch or Capsicum or Bell Pepper||250 gm|
|Freshly blended tomatoes||200 ml|
|Jeera Powder (Cumin Powder)||1/2 tsp|
|Turmeric Powder||1/2 tsp|
|Red Chilli Powder||1/2 tsp|
|Coriander Powder||1 tsp|
|Garam Masala||1/2 tsp|
|Fresh Cream||2 tbsp|
|Vegetable Oil||1 tbsp|
|Fresh Coriander Leaves to garnish||2 tbsp|
- Cut paneer and capsicum in half inch cubes. Keep aside.
- Peel and chop onion finely.
- Heat oil in a wok and fry onion till light brown.
- Add cumin powder, turmeric powder, red chilli powder and coriander powder and fry a little till fragrant.
- Quickle add freshly blended tomatoes and fry till it starts to shine.
- Add paneer and capsicum pieces.
- Lower the heat and cover the wok and cook for about 10 minutes. Make sure that capsicum stays crisp.
- Add cream, garam masala and mix well. Turn off the heat.
- Garnish with chopped coriander and serve it hot with roti, parantha or puri.
- You can use multicolored capsicums to make it even more attractive.
- Optionally you can add about 1/2 cup of water while cooking, but I prefer it thick.