Paneer Capsicum Sabzi, Shimla Mirch Paneer Sabzi
by Tarla Dalal
paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi |
Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp.
Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer.
A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs.
Paneer Capsicum Sabzi, Shimla Mirch Paneer Sabzi recipe - How to make Paneer Capsicum Sabzi, Shimla Mirch Paneer Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Marinated Paneer
3/4 cup low fat paneer (cottage cheese) cubes
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp chaat masala
salt to taste
1 tsp oil
Other Ingredients For Paneer Capsicum Sabzi
2 cups capsicum cubes (red , yellow and green)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
1 tsp garlic (lehsun) paste
1 tsp finely chopped green chillies
1/2 cup onion cubes
1 tsp coriander powder
1 cup fresh tomato pulp
For The Garnish
a sprig of coriander (dhania)
For the marinated paneer
- For the marinated paneer
- Combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 5 minutes.
- Heat the oil on a non-stick tava (griddle), add the marinated paneer, toss gently and cook on a on medium flame for 1 to 2 minutes, while stirring occasionally. Remove and keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}paneer capsicum sabzi{/span}, heat the oil in a deep non-stick kadhai, add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds.
- Add the garlic paste and green chillies and sauté on a medium flame for a few more seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and coriander powder and sauté on a medium flame for another 3 to 4 minutes.
- Add the fresh tomato pulp and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the marinated paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}paneer capsicum sabzi{/span} hot garnished with a sprig of coriander.
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what is paneer capsicum sabzi made off?
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what is paneer capsicum sabzi made off? shimla mirch paneer sabzi is made from marinted paneer along with capsicum, onions, tomato pulp and spices.
marinating paneer
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In a deep glass bowl put 1 1/2 cups low fat paneer (cottage cheese) cubes. Use regular paneer if you are healthy as this is a healthy fat.
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Add 1 tbsp dried fenugreek leaves (kasuri methi).
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Add 1/2 tsp chilli powder.
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Add 1/2 tsp turmeric powder (haldi).
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Add 1/2 tsp chaat masala.
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Add salt to taste. We added 1/4 tsp salt.
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Mix gently. Keep aside for 5 minutes.
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Heat 1 tsp oil on a non-stick tava (griddle).
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Add the marinated paneer.
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Toss gently. Cook on a on medium flame for 1 to 2 minutes, while stirring occasionally.
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Remove and keep aside.
making paneer capsicum sabzi
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To make paneer capsicum sabzi, heat 1 tsp oil in a deep non-stick kadhai.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp carom seeds (ajwain).
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Sauté on a medium flame for a few seconds.
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Add 1 tsp garlic (lehsun) paste.
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Add 1 tsp finely chopped green chillies.
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Sauté on a medium flame for a few more seconds.
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Add 1/2 cup onion cubes.
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Sauté onions on a medium flame for 1to 2 minutes.
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Add 2 cups capsicum cubes (red , yellow and green).
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Add 1 tsp coriander powder.
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Sauté on a medium flame for another 3 to 4 minutes.
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Add 1 cup fresh tomato pulp.
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Add salt to taste. We added 1/2 tsp salt.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add the marinated paneer.
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Mix gently.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Serve the paneer capsicum sabzi hot garnished with a sprig of coriander.
pro tips for shimla mirch paneer sabzi
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Let the paneer marinate for 5 minutes. You then need to cook the marinated paneer immediately.
| Energy | 80 cal |
| Protein | 3 g |
| Carbohydrates | 10.5 g |
| Fiber | 3.4 g |
| Fat | 3 g |
| Cholesterol | 0 mg |
| Vitamin A | 754.9 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 124.3 mg |
| Folic Acid | 40.1 mcg |
| Calcium | 109.4 mg |
| Iron | 1.2 mg |
| Magnesium | 27.8 mg |
| Phosphorus | 59.2 mg |
| Sodium | 1483.6 mg |
| Potassium | 302 mg |
| Zinc | 0.2 mg |
easy to prepare. innovative marination. altogether yummy and tasty ??
Superb receipe
bell peppers are my favouritre and paired with low fat paneer in this subzi it was too flavourful to resist. superb!!