Paneer Capsicum Curry

21 Dec

This lovely concoction of colors and flavors is surprisingly easy to cook. Paneer capsicum curry goes very well with chapatis.

You Need:

  • Fresh paneer – 250 grams, cubed
  • Onions – 2, coarsely chopped
  • Tomatoes – 4, chopped
  • Capsicum (bell pepper, green) – 1, chopped
  • Coriander powder – 1 teaspoon
  • Red chili powder – to taste
  • Turmeric powder – 1/2 teaspoon
  • Nigella seeds – 1/2 teaspoon
  • Salt to taste
  • Oil – 1 teaspoon

How To Make Paneer Capsicum Curry:

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.

Paneer Capsicum Curry

Notes:

Trackbacks and Pingbacks

  1. How to Make Paneer at Home | The Steaming Pot - August 5, 2011

    […] Cut into cubes and add it in your favorite paneer gravy. […]

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