Paneer Capsicum Vegetable Curry
Paneer Capsicum Vegetable Curry is a low-fat, flavorful dish that is perfect for weight loss and those seeking a healthy diet. This recipe is an excellent source of protein, vitamins, and minerals, making it a well-rounded meal. It is also gluten-free, making it suitable for people with gluten intolerance. People with dairy allergies can replace paneer with tofu or any other vegan protein sources. This recipe is easy to make and requires less oil, making it a healthier option
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
117 kcal
Protein
5 g
Carbs
14 g
Fat
5 g
Fiber
2 g
Ingredients
Onion Finely Chopped
0.5 medium cup (80g)
chopped tomato
1 small cup (100g)
Cumin seeds
1 tsp (3g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
1 tsp (2g)
Red chilli Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Plain Water
1 medium cup (250g)
Green Bell pepper
1 cup, sliced (200g)
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 chopped 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 chopped tomatoes, capsicum (Green bell pepper), coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well.
Add paneer cubes and mix well. Cover the pan with a lid and cook for 5-6 minutes over medium heat until the vegetables are cooked, but still have a crunch.
Add water and stir well. Cover the pan with a lid and cook for another 2-3 minutes over medium heat.
Garnish with fresh coriander leaves and serve hot