How to make Paneer Capsicum nu Shaak - Cottage cheese and capsicum dices tossed in a delicious tomato and cashew masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Green capsicum (हरी शिमला मिर्च )

Cuisine : Gujarati

Course : Main Course Vegetarian

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Capsicum nu Shaak checkout Paneer Butter Masala, Shahi Paneer, Malai Kofta Curry, Shahi Paneer . You can also find more Main Course Vegetarian recipes like Tofu Soya Lazzatdar, Soya Keema Tinda, Mughlai Arbi, Melanzane Calabre.

Paneer Capsicum nu Shaak Recipe Card

Paneer Capsicum nu Shaak

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Capsicum nu Shaak Recipe

  • Paneer (cottage cheese) cut into cubes 150 grams

  • Green capsicum cut into dices 1 medium

  • Oil 2 tablespo

  • Cumin seeds 1 teaspoon

  • Curry leaves 5-6

  • Tomatoes finely chopped 3 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Pav bhaji masala 2 teaspoon

  • Garam masala powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Sugar 2 1/2 teaspoons

  • Fresh coriander chopped 1½ tablesp

  • Cashewnuts 7-8


Step 1

Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté till the seeds are well browned.

Step 2

Add curry leaves and when they crackle, add tomato. Mix well and sauté for a minute.

Step 3

Add turmeric powder, red chilli powder, pav bhaji masala, garam masala powder and coriander powder. Mix well and add salt and sugar. Mix well and cook on low heat till the oil separates.

Step 4

Add 1½ tablespoons chopped coriander and cashew nuts. Mix well and cook for 2 minutes. Remove from heat and grind into a smooth paste.

Step 5

Heat 1 teaspoon oil in a non-stick pan. Add capsicum and sauté for a minute. Lower heat and add ground paste. Mix well and cook till the oil separates.

Step 6

Add cottage cheese cubes, mix gently and cook for a minute.

Step 7

Garnish with chopped coriander and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.