This lovely concoction of colors and flavors is surprisingly easy to cook. Paneer capsicum curry goes very well with chapatis.
- Fresh paneer – 250 grams, cubed
- Onions – 2, coarsely chopped
- Tomatoes – 3-4, chopped
- Capsicum (bell pepper, green) – 1, chopped
- Dhania (coriander) powder – 1 teaspoon
- Mirch (red chilli) powder – to taste
- Haldi (turmeric) powder – 1/2 teaspoon
- Kalonji (nigella seeds) – 1/2 teaspoon
- Salt to taste
- Oil – 1 teaspoon
Heat the oil a non-stick pan. Add nigella seeds and let it splutter for a couple of seconds.
Add chopped onions and saute till translucent. Add tomatoes, lower heat, add the dry spices with salt. Cover and cook, stirring occasionally, till the tomatoes become brown and mushy.
Add the chopped capsicum. Do NOT cover any more, if you do that the capsicum will not retain its green color. Cook uncovered for a couple of minutes.
Add paneer cubes. Stir and cook uncovered for a further couple of minutes.
Serve paneer capsicum curry hot with chapatis or parathas.
- I didn’t use anything other than kalonji (nigella seeds) for the tadka as I wanted the kalonji taste to stand out. Kalonji and paneer make great companions.
- The freshness of paneer is important. I got mine from Mothers Dairy, the date of packing was the same day. If you can make paneer at home, nothing like it!