Paneer Capsicum Recipe

I whipped up this paneer dish with crunchy green capsicum and a bunch of spices that totally transformed my dinner, and honestly, i was surprised how something so simple could taste so extra awesome.

I love making Paneer Capsicum because it packs a nutritional punch with protein rich paneer and vitamin-loaded veggies like green capsicum, onion and tomato. I think the spices like ginger garlic paste, cumin and turmeric elevate its flavor while keeping it healthy and filling.

Ingredients

• Paneer: A rich protein source that boost bones and adds a creamy texture.
• Green Capsicum: Has lots of vitamins and fiber, offering a crunchy, sweet bite.
• Tomato: A tangy fruit loaded with vitamin C and a natural zing.
• Onion: Adds natural sweetness and bold flavor along with healthy antioxidants.
• Ginger Garlic Paste: Mixes spice and aroma; helps in digestion and fights colds.
• Cumin Seeds: Tiny spices improving digestion; offer warm, earthy flavor notes.
• Kasuri Methi: Crushed fenugreek leaves; lend a bittersweet, aromatic complexity.
• Oil: Helps to bring all the flavors together, cooking evenly with a smooth finish.
• Salt: Enhances every ingredient’s natural taste, balancing the dish perfectly.

Ingredient Quantities

• 250 gm paneer, cut into cubes
• 1 large green capsicum, diced
• 1 medium onion, roughly chopped
• 1 medium tomato, finely chopped or blended
• 1 tsp ginger garlic paste
• 1 green chili, slit open
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi, crushed lightly
• Salt to taste
• 2 tbsp oil
• 1 tbsp cream (optional for a richer taste)

How to Make this

1. Heat 2 tbsp oil in a pan on medium heat.

2. Toss in 1/2 tsp cumin seeds and wait for them to start spluttering.

3. Add 1 tsp ginger garlic paste and a slit open green chili; stir for about a minute until the raw smell goes away.

4. Put in 1 medium chopped onion and cook it till it turns a little golden, stirring occasionally.

5. Now add 1 finely chopped tomato and let it cook until it softens up well.

6. Sprinkle in 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder along with salt to taste; mix it all up.

7. Add the diced green capsicum and cook for 2-3 minutes so it stays a bit crunchy.

8. Carefully stir in 250 gm paneer cubes, making sure they get coated in the spices.

9. Sprinkle 1/2 tsp garam masala and 1 tsp crushed kasuri methi over the paneer; give it a gentle mix.

10. Optional step: drizzle in 1 tbsp cream for a richer taste and cook for another minute before turning off the heat.

Equipment Needed

1. Pan – you need a regular pan that can go on your stove
2. Stove – to heat the pan and oil
3. Measuring spoons – for the cumin seeds, spices, and cream
4. Chopping board – to cut the onion, tomato and green capsicum
5. Knife – for chopping the vegetables and slit the green chili
6. Spatula – for stirring all the ingredients during cooking
7. Mixing bowl – to prep or hold the paneer cubes if needed

FAQ

• Q: Can I skip the cream in this recipe?
  A: Yes you can, skipping cream is totally fine if you want a lighter version the dish will still taste great.
• Q: How do I make sure the paneer doesn’t break during cooking?
  A: Fry the paneer cubes lightly and handle them gently while stirring so they don’t crumble.
• Q: What can I do if I don’t have green chili?
  A: You can either leave it out or add a pinch of red chili powder if you wanna keep a bit of a kick.
• Q: Can I use any other vegetable instead of capsicum?
  A: Sure, you can switch it up with bell peppers or even zucchini for a different twist on the recipe.
• Q: Can i make this ahead of time?
  A: It’s best enjoyed fresh but you can store leftovers in a fridge for about 2 days, just reheat gently before serving.

Paneer Capsicum Recipe Substitutions and Variations

• Paneer: You can swap paneer with firm tofu or even halloumi if you cant get paneer.
• Green Capsicum: Instead of green capsicum, red or yellow bell peppers work fine though they add a sweeter taste.
• Ginger Garlic Paste: If you’re out, try mincing equal parts ginger and garlic yourself and mix them together.
• Cream: Full-fat milk with a little melted butter can replace cream for a similar rich texture.

Pro Tips

1. One tip is to let the cumin seeds really pop in the oil before you add anything else cause that brings out all the flavor right from the start and makes the whole dish taste better
2. When you add the ginger garlic paste and the green chili, stir it just long enough to get rid of that raw smell but dont overdo it or youll risk burning it which can make the dish bitter
3. Make sure you dont overcook the green capsicum, keep it to around 2-3 minutes so it stays crunchy and adds a nice texture contrast to the soft paneer
4. If youre using cream, add it at the very end after youve mixed in the kasuri methi so you get that extra richness without cooking the cream too much and losing its smooth taste