INGREDIENTS :-
-
1/2 cup and 2 and 1/2 tablespoon paneer
-
1 and 1/3 medium onion
-
2 and 3/4 tablespoon virgin olive oil
-
1 pinch asafoetida
-
1/3 teaspoon cumin powder
-
1/4 teaspoon turmeric
-
1 and 1/3 medium capsicum ( green pepper)
-
3/4 tomato
-
1/4 teaspoon cumin seeds
-
1/4 teaspoon red chilli powder
-
2/3 tablespoon coriander powder
-
salt As required
How to make Paneer Capsicum Sabzi
-
Step 1 Saute the onion & capsicum Heat the cooking oil in a pan. Add cumin seeds and allow them to crackle. Add onions and saute them till they turn pink in colour. Now add red chilli powder, turmeric powder and asafoetida. Add capsicum and saute it till it is slightly brown in colour at its ends.
-
Step 2 Add tomatoes & cook the veggies Now add chopped tomatoes and mix them well. Cover the pan with the lid and allow the steam to soften the veggies.
-
Step 3 Add paneer & cook with the lid on Add cumin-coriander powder and salt to taste. Mix it well. Now add the chopped paneer in it and mix it properly. Again cover the pan with a lid for a couple of minutes.
-
Step 4 Garnish with coriander leaves Add chopped coriander leaves to this sabzi and serve it with parathas and pickle
Tips
-
Do not overcook the onions and capsicum. They should remain crunchy to complement the soft texture of paneer.
-
You can serve the dish with phulka, chapati, parantha, naan or even varieties of pulao and rice.
-
Add some grated paneer to the gravy to improve its consistency.
-
You can also add assorted veggies such as corn, peas or finely chopped carrots to the gravy.