How to make Capsicum Paneer Masala - Capsicum and paneer cubes cooked with coconut and spicy masala.

This recipe is contributed by Member praveena kurivi.

Main Ingredients : Capsicum (शिमला मिर्च ), Paneer (पनीर)

Cuisine : Indian

Course : Main Course Vegetarian

Capsicum Paneer Masala

Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

For more recipes related to Capsicum Paneer Masala checkout Kung Pao Vegetables, Donne Mirsang Kayras, Turkish Vegetables With Hazelnuts, Capsicum Kayras . You can also find more Main Course Vegetarian recipes like Tindli Palak Saag, Bhindi Coconut Masala, Turkish Vegetables With Hazelnuts, Chatpate Jeera Aloo.

Capsicum Paneer Masala Recipe Card

Capsicum Paneer Masala
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Capsicum Paneer Masala Recipe

  • Capsicum cut into 1 inch cubes 3 medium

  • Paneer cut into 1 inch cubes 200 grams

  • Ghee 4 tablespoons

  • Scraped coconut 1/2 cup

  • Onion paste 2 teaspoon

  • Ginger-garlic paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1/2 teaspoon

  • Salt to taste

  • Tomato chopped 1 medium

  • Fresh cream 3 teaspoons

  • Garam masala powder 1 teaspoon

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Coriander powder chopped 2 tablespoons

Method

Step 1

Heat ghee in a non stick pan.

Step 2

Add cottage cheese and sauté for four to five minutes or until golden brown. Drain on an absorbent paper.

Step 3

Add cottage cheese and sauté for four to five minutes or until golden brown.

Step 4

Drain on an absorbent paper.

Step 5

In the same pan add coconut and onion paste. Sauté for four to five minutes.

Step 6

Add capsicum, ginger-garlic paste, turmeric powder, chilli powder, coriander powder and salt.

Step 7

Add half a cup of water and cook for five to seven minutes.

Step 8

Add tomato, cook for five minutes. Add fresh cream, garam masala powder, cottage cheese and fennel seeds powder.

Step 9

Cook for five minutes more. Serve hot garnished with coriander leaves.

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