shimla mirch paneer | paneer shimla mirch ki sabji | paneer capsicum sabzi with detailed photo and video recipe. an ideal north indian creamy curry recipe made with diced capsicum, paneer cubes and dry spices. it is an ideal gravy recipe to be served with a range of flatbread recipes like roti, chapathi and naan bread or also with different types of rice. it is generally made as a semi-dry curry with more chunks of capsicum and paneer in each bite.
well many would argue with this recipe as it has similar properties to the kadai paneer recipe. even in the kadai paneer, it is a combination of paneer and diced capsicums. however, there is a subtle difference between spices used in both the recipes. i would say kadai paneer has a strong spice flavour in it. hence it has a dark red color to the kadai paneer recipe and hence it has a big fan following. however, it cannot be consumed on a daily basis. hence i would propose shimla mirch paneer as its cut down version. you can make it on a daily basis and serve it for chapathi and phulka. perhaps it also tastes great when served with choice of rice like jeera rice, aloo matar pulao and any pulao variations.
furthermore, i would also like to highlight some tips, suggestions and variations to the shimla mirch paneer recipe. firstly, the capsicum and paneer have to be diced in a medium-sized shape so that it does not dissolve while cooking. in addition to the diced paneer, you may also add paneer grate to improve the consistency of the gravy. secondly, you can also experiment the recipe with other veggies in addition to the ingredients added to it. you can veggies like sweet corn, peas and finely chopped carrot as an extension. lastly, i would heavily recommend you to use fresh and moist paneer for this recipe. as a matter of fact, you can use the homemade paneer for better result.
finally, i request you to check my other detailed paneer curry recipes collection with this post of shimla mirch paneer. it mainly includes my other recipes variations like, aloo paneer tikki, kaju paneer masala, chilli paneer, pudina paneer tikka, shahi paneer, paneer hyderabadi, paneer ghee roast, paneer fried rice, paneer biryani, paneer butter masala. further to these i would also like to highlight my other recipe categories like,
paneer capsicum sabzi video recipe:
recipe card for shimla mirch paneer recipe:
shimla mirch paneer | paneer shimla mirch ki sabji | paneer capsicum sabzi
Ingredients
for sauting:
- 2 tbsp oil
- 16 cubes paneer / cottage cheese
- ½ capsicum, cubes
- ½ onion, petals
for onion tomato puree:
- ½ tsp cumin / jeera
- 3 pod cardamom
- 4 cloves
- ½ inch cinnamon
- 1 onion, sliced
- 1 inch ginger
- 2 clove garlic, crushed
- 2 tomato, sliced
for curry:
- 1 tbsp butter
- 1 bay leaf
- ½ tsp turmeric
- ¾ tsp chilli powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp salt
- 2 tbsp curd / yogurt, whisked
- ¾ cup water
- 2 tbsp coriander, finely chopped
- 1 tsp kasuri methi, crushed
Instructions
preparation:
- firstly, in a large kadai heat 2 tbsp oil and roast 16 cubes paneer.
- roast until the paneer turns golden brown. keep aside.
- in the same oil, add ½ capsicum, ½ onion and saute on high flame.
- once they slightly shrink, keep the onions and capsicum aside.
- with the remaining oil add ½ tsp cumin, 3 pod cardamom, 4 cloves and ½ inch cinnamon.
- saute on low flame until the spices turn aromatic.
- further add 1 onion, 1 inch ginger and 2 clove garlic.
- saute until onions shrink and softens.
- now add 2 tomato and saute until tomatoes soften and turn mushy.
- cool completely and transfer to the blender.
- blend to smooth paste adding water if required.
- filter the puree making sure to have a smooth silky puree. keep aside.
shimla mirch paneer:
- firstly, in a large kadai heat 1 tbsp butter and saute 1 bay leaf, ½ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder and ¼ tsp cumin powder.
- saute until the spices turn aromatic.
- now add in prepared onion tomato puree, 1 tsp salt and mix well.
- cover and cook for 5-10 minutes or until the puree thickens.
- further, add 2 tbsp curd and mix well until everything is well combined.
- stir and cook until the oil is separated from sides.
- add in ¾ cup water and mix well adjusting consistency as required.
- now add in fried paneer, capsicum and onion. mix well.
- cover and simmer for 3 minutes or until the flavours are absorbed well.
- additionally, add 2 tbsp coriander and 1 tsp kasuri methi. mix well.
- finally, enjoy shimla mirch paneer with phulka or naan.
how to make paneer capsicum with step by step photo:
preparation:
- firstly, in a large kadai heat 2 tbsp oil and roast 16 cubes paneer.
- roast until the paneer turns golden brown. keep aside.
- in the same oil, add ½ capsicum, ½ onion and saute on high flame.
- once they slightly shrink, keep the onions and capsicum aside.
- with the remaining oil add ½ tsp cumin, 3 pod cardamom, 4 cloves and ½ inch cinnamon.
- saute on low flame until the spices turn aromatic.
- further add 1 onion, 1 inch ginger and 2 clove garlic.
- saute until onions shrink and softens.
- now add 2 tomato and saute until tomatoes soften and turn mushy.
- cool completely and transfer to the blender.
- blend to smooth paste adding water if required.
- filter the puree making sure to have a smooth silky puree. keep aside.
shimla mirch paneer:
- firstly, in a large kadai heat 1 tbsp butter and saute 1 bay leaf, ½ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder and ¼ tsp cumin powder.
- saute until the spices turn aromatic.
- now add in prepared onion tomato puree, 1 tsp salt and mix well.
- cover and cook for 5-10 minutes or until the puree thickens.
- further, add 2 tbsp curd and mix well until everything is well combined.
- stir and cook until the oil is separated from sides.
- add in ¾ cup water and mix well adjusting consistency as required.
- now add in fried paneer, capsicum and onion. mix well.
- cover and simmer for 3 minutes or until the flavours are absorbed well.
- additionally, add 2 tbsp coriander and 1 tsp kasuri methi. mix well.
- finally, enjoy shimla mirch paneer with phulka or naan.
notes:
- firstly, roasting paneer is optional however it enhances the flavour.
- also, adding curd helps to make curry creamy. however, you can also add cream or cashew paste.
- additionally, you can adjust the amount of chilli based on the spice level you can handle.
- finally, shimla mirch paneer recipe tastes great when served hot and creamy.