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  • Writer's pictureCheyenne

Capsicum Paneer


1 ½ tbsp oil

7 oz. paneer, cubed

2 cups bell peppers

1 tsp mustard seeds

1 tsp cumin seeds

1 onion, chopped

2 green chilis, slit

1 tbsp ginger/garlic paste

2 tomatoes, chopped

1 tsp salt, or to taste

2 tsp coriander powder

½ tsp turmeric powder

½ tsp cumin powder

1 tsp red chili powder

½ tsp garam masala

2 tbsp cilantro, chopped


  1. Heat oil over medium and add oil

  2. Once oil is hot, carefully place paneer cubes in pan. Shallow fry until both sides are golden

  3. Once cooked, transfer to plate covered with a paper towel to drain the oil, set aside

  4. To same oil, add bell peppers. You can use only green bell peppers, or an assortment. Cook until peppers are just becoming tender. Do not over cook or they’ll be mushy

  5. Remove peppers and set aside

  6. If oil is less, add 1 tsp more, otherwise skip to next step

  7. Add mustard and cumin seeds. Sauté for 30 seconds, then add the onion

  8. Cook onions until turning translucent, then add green chilis and ginger/garlic paste. Stir well

  9. Add tomatoes and salt. Cover and let cook until tomatoes are soft, about 6 minutes. Stir occasionally

  10. Add coriander, turmeric, cumin, red chili, and garam masala. Mix well

  11. Return bell peppers and paneer to pan. Cover and cook on low five minutes

  12. Garnish with cilantro

  13. Best served with roti

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