Paneer capsicum dry subzi recipeTweet
Paneer capsicum dry subzi is a quick and healthy dish made with green capsicum, onions, tomatoes and paneer and mild spices. This subzi goes well with rotis, parathas, naans or jeera rice. Paneer capsicum subzi is a delicious Indian recipe, which goes well as a side dish for rotis, as capsicum is a good combo with paneer. It is a very simple recipe and adding garam masala gives a nice flavour to this dish.
Prep Time : 15 mins
Cook Time : 20 mins
Servings : 3-4 persons
Paneer or cottage cheese – 200 grams (cut into medium pieces)
Green capsicum – 2 (medium sized) (chopped in 1 inch small pieces)
Onions – 2 (medium sized) (chopped finely)
Tomatoes – 2 (medium sized) (chopped finely)
Cooking oil – 2 tablespoons
Mustard seeds or rai – 1/2 teaspoon
Cumin seeds or jeera – 1/2 teaspoon
Green chillies – 2 to 3 nos (chopped finely)
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Garam masala – 1 teaspoon
Few curry leaves
Chopped coriander leaves to garnish
Salt to taste
HOW TO MAKE OR PREPARE PANEER CAPSICUM DRY SUBZI RECIPE
Heat oil in a pan on medium flame. Add mustard seeds and allow it to splutter. Once the seeds stops spluttering, add jeera and saute till light brown. Add chopped onions, green chillies and curry leaves and cook on a medium flame till the onions become translucent.
Add chopped capsicum, turmeric powder and salt and mix well.
Cover the pan with a lid and cook on a low to medium flame till the capsicum is lightly cooked and becomes little soft. Then add tomatoes and mix well. Cook till all the veggies are cooked and tomatoes become soft.
Once the veggies are well cooked, add red chilli powder, coriander powder and garam masala and mix well. Now add paneer pieces and combine together. Cook for another 2-3 minute on a low flame.
Add chopped coriander leaves and mix well. Switch off the flame.
Serve paneer capsicum subzi hot with rotis, parathas, naans or jeera rice.
You can stir-fry the paneer pieces before making the subzi. It enhances the taste of the subzi.
After adding the paneer, do not cook for a long time, otherwise they become little rubbery. Add them a couple of minutes before switching off the flame.