Paneer Capsicum is a beloved Indian dish that combines the creaminess of fresh paneer (cottage cheese) with the vibrant flavors of capsicum (bell peppers) in a luscious tomato gravy. This vegetarian delight is bursting with aromatic spices and tantalizing textures that will transport your taste buds straight to the bustling streets of India.
About the Recipe
If you’re a fan of Indian cuisine or just looking to add some excitement to your vegetarian repertoire, this Paneer Capsicum is a must-try. The combination of creamy paneer, crunchy capsicum, and a perfectly balanced spiced gravy creates a harmonious blend of flavors and textures that will leave you craving for more.
Why You’ll Love This Recipe
Are you ready to fall in love with this Paneer Capsicum? First, it’s a breeze to make, even for novice cooks. Second, it’s a vegetarian’s dream, packed with plant-based proteins and nutritious veggies. Third, the vibrant colors and aromatic spices will tantalize your senses. And let’s not forget the versatility – it pairs beautifully with rice, naan, or even a fresh salad.
Paneer Capsicum
Cooking Tips
For the best results, marinate the paneer for at least an hour to allow the flavors to mingle. When frying the veggies, let them sizzle undisturbed for a minute or two to achieve that lovely char. And don’t forget to adjust the spice level to your liking – a pinch of cayenne can really kick things up.
Serving and Storing Suggestions
This Paneer Capsicum serves 4 as a main dish and takes roughly 1 hour and 15 minutes to prepare. Garnish with freshly chopped cilantro and a squeeze of lemon for an extra zing. Leftovers can be refrigerated for up to 3 days, making it a perfect meal-prep option.
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Nutrient Benefits
Not only is this dish a flavor powerhouse, but it also packs a nutritious punch. Paneer is an excellent source of protein, while capsicum provides a boost of vitamins A and C. The tomato gravy is rich in antioxidants, and the blend of spices offers anti-inflammatory benefits.
Paneer Capsicum
Ingredients
Paneer
- 1 lb Paneer
- 1/2 cup yogurt
- 1 tsp gingergarlic paste
- 2 tsp tandorri masala
- 1/2 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp sugar
- 1/8 tsp red food coloring
- 1 tbsp maida/all purpose flour
- 3 tbsp butter
Gravy
- 2 capsicum - finely cut into long strips
- 2 large onions - sliced thin and long
- 1 cup tomato sauce
- 1/2 tsp tandoori masala
- salt and pepper to taste
- 1 tbsp cooking oil
Instructions
- Cut paneer into strips.
- Make a marinade by mixing together all purpose flour, yogurt, gingergarlic, tandoori masala, chilli powder, cumin, food color and sugar. Use water and make a thick batter.
- Marinate the paneer in the batter for about an hour.
- Heat the butter in a pan and shallow fry the paneer pieces. Keep them aside.
- Heat the oil in the same pan . Add the fine strips of onion and capsicum. Fry for a couple of minutes till they are well sauted.(While frying dont stir continuosly.Allow the vegetables to rest on the pan and get browned. Stir couple of times in between)
- Add the tomato sauce and the tandoori masala. Simmer for 5 minutes .Adjust salt and pepper.
- Add the fried paneer pieces just before serving and stir gently.This goes well with cumin rice, ghee rice etc.
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Frequently Asked Questions
Can I use frozen paneer?
Surely. Frozen paneer works perfectly in this recipe. Just thaw it completely before marinating and cooking. The texture might be slightly firmer, but it’ll still taste delicious.
Is this dish spicy?
This Paneer Capsicum has a moderate level of heat from the chili powder and tandoori masala. However, you can easily adjust the spice level to your preference by increasing or decreasing the amount of chili powder.
Can I substitute the yogurt?
If you’re looking for a dairy-free option, you can replace the yogurt with a plant-based alternative like coconut milk or cashew cream. The consistency might vary slightly, but the flavors will still shine through.
How do I make sure the paneer doesn’t crumble?
The key is handling the paneer gently during cooking. Avoid overmixing or stirring too vigorously, especially after it’s been fried. The marinade also helps to bind the paneer cubes together.
Can I make this dish vegan?
Surely. merely swap the paneer for extra-firm tofu or your favorite vegan cheese alternative. Opt for a dairy-free yogurt or non-dairy milk for the marinade, and you’ve got a delicious vegan version of this classic dish.
2 comments
this is a very good and very easy recipe.try it
tis recipe seems to taste good, do try it.