Paneer Capsicum Onion and Tomato Sabzi
2025-03-05- Cuisine: Indian
- Course: Main Course
- Skill Level: Beginner
- Yield : 250 gms
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
There are days when you want something hearty yet effortless, and this paneer capsicum sabzi is just that—comforting, flavorful, and ready in no time. This semi-dry dish is delicious and easy to make, with soft paneer cubes, crunchy capsicum, sweet onions, and juicy tomatoes, all coated in a fragrant, spiced yogurt marinade. The touch of roasted besan adds a subtle nuttiness, making it even more irresistible. Whether you serve it with warm rotis, flaky parathas, or naan, this dish is bound to be a favorite at your table. Give it a try, and let the aroma fill your kitchen with warmth and nostalgia!
Ingredients
- Paneer 150 gms
- Capsicum 1 large
- Onion 1 medium size
- Tomato 1 medium size
- Thick yoghurt 1 cup
- Ginger garlic paste 1 tsp
- Gram Flour (Besan) 1 tbsp
- Turmeric 1/4th tsp
- Red Chilli powder 1/2 tsp
- Green Chilli 1 chopped and deseeded
- Garam masala powder 1/2 tsp
- Bengali garam masala or Cinnamon, clove and cardamom (proportion 1:1:1) 1/4 tsp
- Kasuri methi 1 tsp
- Cumin seeds 1/4 tsp
- Salt to taste
- Butter 1/2 tsp
- Oil 1 tbsp
- Fresh coriander 1 tbsp chopped finely
Method
Step 1
Cut Paneer, Capsicum, Onion and Tomato in cubes and keep aside
Step 2
In the yoghurt add turmeric powder, red chili powder, both garam masalas, salt and chopped green chili and beat it well. Add to this mixture the cubed vegetables and set aside for 10 minutes
Step 3
In a pan heat oil, add butter to it and add cumin seeds then after a few seconds add the ginger garlic paste. Fry it for a few seconds and add besan and allow it to roast on very slow flame till it changes the colour slightly.
Step 4
Add the marinated paneer and vegetables to the pan and fry gently till it gets very well coated. Cover and cook till the oil is released, then add about 4 tbsp of water, kasuri methi and mix well. Cook for a few more minutes.
Step 5
Garnish with finely chopped fresh coriander and serve hot with fresh roti, nan or paratha.
Serve with hot roti, nan or paratha
