Firstly, in a boil take 200 grams cubed paneer.

Add ½ tsp chilli powder, ¼ tsp turmeric, 2 tbsp kasuri methi, ½ tsp salt and 2 tsp oil.

Mix gently and marinate for 30 minutes.

Roast the paneer on tawa making sure the paneer is cooked from both sides. Keep aside.

In a large kadai, heat 2 tbsp oil. Add 1 tsp cumin and saute till the cumin turns aromatic.

Add 1 tbsp ginger garlic paste and saute well.

Further, add 1 onion and saute till the onion turns golden brown.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp salt. Saute until the spices turn aromatic.

Further, add 1 cup tomato puree and cook until the oil separates.

Add in ½ capsicum, cover and cook for 5 minutes or until the capsicum softens.

Now add ¼ cup curd and cook till the oil separates.

Add 1 cup hot water and mix well adjusting the consistency.

Further add roasted paneer, 1 tbsp crumbled paneer, and mix gently.

Cover and simmer for 5 minutes or until the flavors are well absorbed.

add ½ tsp garam masala and 2 tbsp coriander. Mix well.

Finally, enjoy Paneer Shimla Mirch Recipe with roti.