Capsicum paneer is eaten in all parts of India especially northern India with delight .The dish is crispy and tangy and a storehouse of a host of vitamins .A hard core Punjabi will find a fan in our very own Indian curry called “Capsicum Paneer ”.
Capsicum paneer, as the name suggest is the mixture of bell peppers and cottage cheese which is a repository of a host of nutrients like vitamin A and vitamin C. It has antioxidants too which prevent cancer and impotency and when it is combined with paneer the health benefits improves as the power of cottage cheese and cream gives the right amount of protein and carbohydrates.
Capsicum paneer can also be called as pepper paneer, green or red bell pepper paneer curry and the like. Names are different but the taste is the same. When eaten with rumali roti it becomes a Punjabi delight and when eaten with fried rice it becomes Chinese delight. Therefore capsicum paneer is not only a punjabi’ s favorite but it is also close to Chinese food lovers. Capsicum paneer not only provides health benefits but capsicum has medicinal properties too. Capsicum if eaten raw is a powerhouse of antioxidants which shields against a host of diseases.
The tangy crispy flavor of capsicum makes every salad sumptuous and impressive as the very first sight of it raises the taste buds in your mouth. It is a good digestive too if capsicum is eaten before meals it clears your stomach of any intestinal gas or undigested food stuck to the intestines. Be it Indian, American or Canadian, the medicinal quality of capsicum makes it favorite of all.
So just scroll down and see the ingredient and preparation method of the tangy spicy capsicum paneer which will not only give a boost to your immunity but is delicious too. Capsicum paneer tastes good with not only roti but it can be grilled and eaten as an appetizer before the main meal.
This flavoursome dish requires a little effort but its well worth the effort. We get the crispy juicy capsicum paneer by following this yummy recipe:
Let’s look at the making:
- 250 grams paneer diced
- 3 onions (finely chopped)
- 5 cloves of garlic (chopped)
- ½ inch ginger grated
- 3 capsicums diced
- 3 tomatoes (grated)
- 2 tsp coriander powder
- 1 tsp kasuri methi
- 1 tsp red chili powder
- ½ teaspoon cumin
- Salt to taste
- ¼ slice lemon
- 3 tsp oil
- Take a kadai and heat the oil and add cumin, onions into it and sauté onions till golden brown.
- Add garlic, ginger and and capsicum and sauté for 5 minutes.
- Add coriander powder, red chilli powder, kasuri methi and then add the tomatoes and wait till the mixture leaves oil.
- Add paneer cubes and then toss for 5 minutes.
- Sprinkle lemon juice and garnish with corriander leaves
Capsicum paneer is ready to serve with naan or rumali roti.