How To Make Paneer Capsicum Sabzi Recipe

How To Make Paneer Capsicum Sabzi Recipe

How To Make Paneer Capsicum Sabzi Recipe

Need to treat your family with Paneer Shimla Mirch ki Sabji? Attempt this simple Paneer Capsicum Sabzi formula today!

Paneer Capsicum Sabzi

How To Make Paneer Capsicum Sabzi Recipe

On the off chance that you are enamored with both paneer and capsicum, you need to attempt this Shimla Mirch Paneer formula. Basic but so liberal, this Paneer Capsicum Sabzi is ideally suited for everyday cooking. Made with basic fixings from the kitchen like capsicum, paneer, asafoetida, cumin seeds and olive oil, this Paneer Shimla Mirch ki Sabzi tastes brilliant and is prepared to serve in 30 minutes.

You might not just serve it to your visitors at any point yet in addition pack it for tiffins too. This Paneer Capsicum sabzi formula is an eruption of both taste and wellbeing. Attempt this simple paneer formula today and appreciate with your loved ones!

Elements of Paneer Capsicum Sabzi

3 Servings
200 gm cleaved into 3D shapes paneer
2 medium finely cleaved onion
1/4 cup virgin olive oil
1 squeeze asafoetida
1/2 teaspoon cumin powder
1/4 teaspoon powdered turmeric
2 medium cut into strips capsicum ( green pepper)
1 finely slashed tomato
1/4 teaspoon cumin seeds
1/4 teaspoon red bean stew powder
1 tablespoon coriander powder
salt as required

Instructions to make Paneer Capsicum Sabzi

Stage 1 Saute the onion and capsicum

Heat the cooking oil in a skillet. Add cumin seeds and permit them to snap. Add onions and saute them till they become pink in variety. Presently add red bean stew powder, turmeric powder and asafoetida. Add capsicum and saute it till it is marginally brown in variety at its finishes.

Stage 2 Add tomatoes and cook the veggies

Presently add slashed tomatoes and blend them well. Cover the skillet with the top and permit the steam to mellow the veggies.

Stage 3 Add paneer and cook with the top on

Add cumin-coriander powder and salt to taste. Blend it well. Presently add the cleaved paneer in it and blend it appropriately. Again cover the container with a top for several minutes.

Stage 4 Garnish with coriander leaves

Add cleaved coriander passes on to this sabzi and serve it with parathas and pickle.


Try not to overcook the onions and capsicum. They ought to remain crunchy to supplement the delicate surface of paneer.

You can serve the dish with phulka, chapati, parantha, naan or even assortments of pulao and rice.
Add some ground paneer to the sauce to work on its consistency.

You can likewise add grouped veggies like corn, peas or finely hacked carrots to the sauce.

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