Paneer capsicum recipe with step by step photos – this is one of my favorite curry recipe which has paneer (cottage cheese) and capsicum (green bell pepper or shimla mirch).
This shimla mirch paneer is a rich and delicious gravy Made with cream and fried cashew nuts. Addition of cream gives a good flavor to this recipe and overall it is a rich creamy recipe which you will enjoy with paratha or roti. I make this creamy gravy recipe of shimla mirch paneer using the same method as that of Fried mix veg sabzi.
This paneer capsicum is easy to prepare. first frying the cashews and green chillies. Then sautéing the onion-tomato masala, cooking the bell peppers and then adding the paneer and lastly finishing off with some cream. Another curry-based capsicum dish you can make is this Capsicum curry.
Tips for making shimla mirch paneer
- For onions or tomatoes to cook faster, add a little salt.
- It is better not to fry the paneer as sometimes the process of frying makes them dense.
- Ideally, paneer should be added to any recipe just one to two minutes, before you turn off the flame. If you add them at the beginning of the recipe, they will become dense and rubbery.
- If you are calorie conscious, you can skip frying the cashew nuts and green chilies. Instead, add them when you add the capsicum.
- I will not suggest skipping the cream as it gives a wonderful taste to this recipe. However, you can reduce the amount of cream.
Its always better to make paneer at home than to buy it from outside. I usually make paneer at home. Homemade paneer is more hygienic as well as cheaper.
The paneer capsicum goes best with roti, paratha or even a simple cumin rice.
How to make paneer capsicum
1. Heat 3 tablespoons oil in a pan or kadai. Fry 10-12 cashew nuts till golden in oil. Remove them and drain on paper towels to remove excess oil.
2. Then fry 2 slit green chillies in the same oil.
3. Remove and drain green chillies on paper towels to remove excess oil. Place them aside.
4. Now in the same oil, add 1 medium-sized finely chopped onion. Saute the onions till translucent or light brown.
5. Add 1 teaspoon ginger-garlic paste. Saute till the raw aroma of the ginger-garlic paste goes away.
6. Now add 2 medium to large sized tomatoes which has been finely chopped. Then sauté tomatoes till the oil leaves the sides.
7. Add 1 teaspoon Kashmiri chilli powder, 1 teaspoon turmeric powder, 2 teaspoon coriander powder and 1 teaspoon garam masala powder. Stir and mix well.
8. Lower the flame or switch the flame. Then add 5 tablespoons fresh full-fat curd (yogurt). Mix quickly and fast, so that the curd does not split. Mix really well. Do not use toned milk curd as it will split in the gravy.
9. Add 1 medium to large size capsicum (shimla mirch) which has been thinly sliced. Switch on the flame if you have switched it off.
10. Add 1 cup of water and salt as required.
11. Cook the capsicum till they are tender. this will take few minutes.
12. When you see oil floating on the top of the curry, its time to add 150 to 200 grams chopped paneer (cottage cheese).
13. Stir and mix well.
14. Add 4 to 5 tablespoons low fat cream. Mix the gravy well.
15. Next add the fried cashews, fried green chilies and ½ teaspoon crushed kasuri methi (dry fenugreek leaves). Stir the gravy and switch off the flame.
16. Serve the Paneer capsicum hot garnished with few chopped coriander leaves, with rotis, parathas or tandoori rotis or steamed rice or cumin rice.
More Paneer recipes
- 150 to 200 grams paneer (cottage cheese) - cubed
- 1 medium to large capsicum (green bell pepper or shimla mirch) - diced or cubed
- 1 medium onion - finely chopped or about ½ cup of chopped onions
- 2 medium to large tomatoes - finely chopped or about 1 cup of chopped tomatoes
- 1 teaspoon ginger garlic paste or 3 to 4 medium garlic + 1-inch ginger crushed to a fine paste in a mortar-pestle
- 5 tablespoon fresh full-fat curd (yogurt)
- 4 to 5 tablespoon low-fat cream (25% to 30% low fat)
- 3 tablespoon oil
- 10 to 12 cashews
- 2 green chillies
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder or ½ tsp of any other variety of red chilli powder
- 1 teaspoon garam masala powder
- 2 teaspoon coriander powder
- 1 cup water
- ½ teaspoon dry fenugreek leaves (kasuri methi)
- a few coriander leaves for garnishing, optional
- salt as required
- Heat 3 tablespoons oil in a pan or kadai. Fry the cashew nuts till golden in oil.
- Remove them and drain on paper towels to remove excess oil.
- Then fry the slit green chillies in the same oil. Remove and drain them too.
making paneer capsicum
- Now in the same oil, add the onions. Saute the onions till translucent or light brown.
- Add the ginger-garlic paste. Saute till the raw aroma of the ginger-garlic paste goes away.
- Now add the tomatoes. Saute tomatoes till the oil leaves the sides.
- Add all the dry spice powders. mix very well.
- Lower the flame or switch the flame. Then add 5 tablespoons fresh full-fat curd (yogurt). Mix quickly and fast, so that the curd does not split. Mix really well. Do not use toned milk curd as it will split in the gravy.
- Add thinly sliced capsicum. add water and salt. Switch on the flame if you have switched it off.
- Cook the capsicum till they are tender. This will take some minutes.
- When you see oil floating on the top of the gravy, its time to add paneer. Stir and mix well.
- Add cream and stir well.
- Next add the fried cashews, fried green chillies and kasuri methi.
- Stir the gravy and switch off the flame.
- Serve paneer capsicum hot garnished with coriander leaves, with rotis, parathas or rice.