Paneer Capsicum Onion Vegetable
This Paneer Capsicum Vegetable is a delicious and healthy Indian curry made with paneer, capsicum (bell peppers), and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the paneer. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
153 kcal
Protein
6 g
Carbs
17 g
Fat
7 g
Fiber
3 g
Ingredients
Cumin seeds
1 tsp (5g)
Green Bell pepper
0.5 cup, sliced (100g)
Red Bell Pepper
0.5 cup, sliced (100g)
Red Onion
0.5 cup, sliced (80g)
Olive Oil
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Common Salt
0.5 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add coriander powder, cumin powder, garam masala, and salt. Stir well.
Add paneer cubes, bell peppers and mix well, ensuring the paneer and vegetables are coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the vegetables are cooked but still have a crunch.
Garnish with fresh coriander leaves and serve hot.