Saturday, January 10, 2015



In cooking vegetarian food in India, we often pair paneer (cottage cheese) with vegetables. For example, it is often paired with spinach (as in Palak Paneer) or peas ( as in Matar Paneer).

This dish goes well with rotis and naans.

Today's recipe is adapted from Paneer Tawa Masala in the popular blog, Sailu's Kitchen and has a combination of Paneer and Capsicum, "Simla Mirch" in Hindi. I have not used some of the ingredients such as carom seeds, garam masala powder and fresh cream.

  • Paneer, 200 gms 
  • Capsicum, (Simla Mirch), large, cut into 1/2 " pieces, 1
  • Curd, 1 tbsp 
  • Turmeric powder, 1/4 tsp
  • Red Chilli Powder, 1 tsp
  • Kasoori Methi,  (dried Fenugreek leaves), 1 and 1/2 tsp, crushed
  • Cumin Seeds, 1/2 tsp
  • Onion, large, finely chopped, 1
  • Ginger, grated, 1/2 "
  • Green Chilli Paste, 1 tsp, optional
  • Coriander Powder, 1 tsp
  • Tomato Puree, 1/2 cup
  • Lemon Juice, 2 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander leaves, finely chopped, for garnishing

Cut the paneer into cubes and marinate them in curds mixed with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 tsp kasoori methi for 10-15 minutes
In a tawa, add 1/2 tbsp of oil and shallow fry the marinated paneer cubes taking care not to burn them. Keep aside
In the same tawa, shallow fry the capsicum pieces. Keep aside.
In a heavy bottomed kadhai, add the remaining oil and when it is hot add cumin seeds
When they sizzle add the chopped onion, grated ginger, green chilli paste and saute
Next add the remaining red chilli powder, coriander powder and remaining crushed kasoori methi and mix well
Add tomato puree and cook till the oil separates
Add the shallow fried paneer and capsicum cubes to the onion tomato mixture and mix well
Add 1/2 cup of water and cook for 5-7 minutes on low/medium flame
Add lemon juice and mix well and take off the flame
Serve hot garnished with finely chopped coriander leaves

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