Simple Paneer Capsicum Curry
I am back with a super quick Paneer Capsicum Curry recipe this time. I make this often and last week, there was one such day when I woke up terribly late(there are many days though 😉 ) and was absolutely confused on what to prepare for my hubby’s lunchbox. I had planned to make baby potatoes but the thought of peeling them put me off given my limited time constraints. So, checked in the fridge and found one capsicum and a pack of paneer left untouched. And yeah, that is how this Paneer Capsicum Curry was made. This is absolutely simple and can be made in no time. Tastes amazingly delicious too. If you are a paneer lover, then this is for you!! Let us move on to the recipe.
Preparation method for Paneer Capsicum Curry:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Paneer – 200 gms
Capsicum – 1 large sized
Onion – 2 medium sized
Tomatoes – 2 medium sized
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tbsp
Salt – to taste
Cumin/Jeera – 1 tsp
Coriander leaves – for garnish
1. Chop onions and tomatoes and keep aside. Chop capsicum to big pieces and paneer to bite sized pieces.
2. Heat oil in a pan. Add cumin seeds and once they splutter, add chopped onions and saute till they are browned.
3. Next add tomatoes and saute for 2 minutes. Once nice and mushy, add the spice powders and saute for 2 more minutes. Add little water to avoid burning.
4. Meanwhile, you can saute capsicum till it turns soft. You could also have the pieces crunchy if you wish to. Add the capsicum pieces to the tomato mixture and mix well.
5. Finally add paneer and required salt. Mix well.
6. Garnish with coriander leaves and serve with plain rice or phulkas or rotis.