Paneer Capsicum Curry Recipe | Paneer Shimla Mirch Ki Sabji. North Indian creamy curry recipe made with capsicum, paneer cubes and dry spices. Paneer shimla mirch curry served with roti, chapathi and naan. Paneer capsicum curry is another version of kadai paneer. It also tastes great when served with choice of rice.
Take a kadai heat 2 tbsp oil and roast 15 cubes paneer. Add ½ chopped capsicum and ½ chopped onion, fry for a min, keep the onions and capsicum aside.
In a same kadai add ½ tsp cumin seeds, 3 pod cardamom, 2 cloves, ½ inch cinnamon, 2 garlic clove and fry with little oil.
Now add 1 sliced onion, 1 tsp chopped ginger, 2 chopped tomato and sauté until tomatoes soften.
Cool completely and blend to smooth paste adding water if required. Keep aside.
For curry: Take a kadai add 1 tbsp butter, 1 bay leaf, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, ¼ tsp cumin powder and sauté until the spices turn aromatic.
Now add prepared onion tomato puree, salt to taste and mix well.
Cover and cook for 5-10 minutes or until the puree thickens.
Add ¾ cup water and mix well.
Add 2 tbsp curd and mix, until everything is well combined.
Now add fried paneer, capsicum and onion, 1 tsp crushed kasuri methi. And cook for 3 minutes.
Finally add 2 tbsp chopped coriander leaves.
Enjoy shimla mirch paneer or paneer capsicum sabzi with roti, chapathi, phulka or naan.
