Want to eat some light food but want Paneer too…?? Treat your tongue with this Paneer capsicum Masala recipe. I am sure it will tickle your taste bud.
Paneer 1 pound (450 Gms)
Corn flour 2 tbsp.
Rice flour 1 tbsp.
Red chili powder ½ tsp.
Salt 1 pinch
Red color a pinch.
Sugar ½ tsp.
Water a little
Oil for frying
Big Green capsicum ½ no
Big Orange capsicum ½ no
Yellow capsicum ½ no
Big tomatoes 2 no.
Jalapeno 1 no.
Grated ginger 1 tbsp.
Kashmir Red chili powder 1 tbsp.
Dhania Powder 1 tbsp.
Turmeric powder ¼ tsp.
Oil 1 tsp.
Cumin seed ½ tsp.
Fennel seed ½ tsp.
Curry leaves few
For the Paneer
- Cut the Paneer as medium size cubes.
- Take a big bowl, add Paneer cubes, add corn flour, rice flour, chili powder, red color, a pinch of salt and little water. Mix well.
- Heat oil in a kadai; fry the Paneer cubes in golden color. Keep aside.
For the vegetable masala
- Cut all the capsicums into medium size pieces.
- Chop the tomato into small size pieces.
- Heat the oil in a kadai; add all tempering, fry for a second.
- Now add the grated ginger and jalapenos, fry for a second.
- Then add the chopped tomatoes and a pinch of salt and fry for 2 minutes.
- Reduce the stove heat into low.
- Now add all masala powders and fry till the raw smells goes away .
- Then add the chopped all capsicums into it and fry for 5 minutes.
- Now add the fried Paneer cubes into it and mix it well.
- Add salt and sugar in it and fry for few more minutes in low flame.
- Switch off the stove and transfer the Paneer capsicum fries into serving dish.
- Now Paneer capsicum fry is ready to serve.
- Serve hot with Steaming rice, Pulka, Naan, Kashmiri Pulao
- I like this dish to be very spicy. So adjust the spice level according to your taste.
- If the dish turns out too spicy, add little lemon juice.
- I compeletely made this into south indian version. If you want to make this like North Indian version, just add garam masala, and cream .