Paneer Capsicum Recipe - Cottage cheese and capsicum subzi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (Cottage cheese)(पनीर), Green capsicums(हरी शिमला मिर्च )

Cuisine : Maharashtrian

Course : Main Course_Veg

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Paneer Capsicum

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially 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 checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Spicy Pumpkin With Coconut, Malai Kofta Curry, Salt and Vinegar Potatoes, Besanwali Bhindi. Or try out these recipes from Maharashtrian Cuisine like Singdana Chikki, Gobhi Stuffed Puris, Taak, Tasty chapati.

Paneer Capsicum Recipe - How to make Paneer Capsicum

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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (Cottage cheese) cut into triangles200 grams

  • Green capsicums cut into triangles2 medium

  • Oil 1 tablespoon

  • Ginger finely chopped1 inch piece

  • Garlic chopped10-12 cloves

  • Coriander seeds crushed1 teaspoon

  • Red chilli flakes 1 teaspoon

  • Green chillies finely chopped2

  • Tomatoes finely chopped2 medium

  • Dried fenugreek leaves (kasoori methi) crushed1 teaspoon

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped2 tablespoons

Method

Step 1

Heat oil in a non-stick pan, add ginger and garlic and sauté for one minute. Add coriander seeds, red chilli flakes and green chillies and sauté for a couple of minutes.

Step 2

Add tomatoes and cook till the tomatoes are soft. Add capsicum and sauté for four to five minutes. Add cottage cheese and toss well.

Step 3

Add dried fenugreek leaves and salt and mix well. Cover and cook for a minute. Sprinkle lemon juice and serve hot garnished with coriander leaves.

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