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Capsicum Mushroom Paneer Recipe

Capsicum Mushroom Paneer is a popular Indian Curries
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3.5 based on 100 votes
3.5

Capsicum mushroom paneer recipe is a heavenly delight made with amazing mix of flavours from mushroom and capsicum that perfectly go with paneer in the form of a curry.

This Indian vegetarian curry has rich nutritious value. Paneer is great source of protein and so is mushroom. Capsicum is rich in antioxidants and the mix of all three will not only please your palate but also give you a nutritious meal in one. You can know how to make it at home by following our easy recipe guide.

All the ingredients are stewed to form a thick gravy along with common spices and eaten with rotis.

Ingredients

  • 1 packet or 1 tin fresh Mushrooms
  • 250 g - Paneer (cut into cubes)
  • 3 big Tomatoes (made into a puree)
  • 2 big Capsicums
  • 4 medium sized Onions
  • 1 " piece Ginger (coarsely ground)
  • 2 to 3 Green chillies (finely chopped)
  • 1.5 tsp - Red Chilli powder
  • 2 tsp - coriander powder
  • 1/4 tsp - Turmeric powder
  • 1 cup - water
  • 2 tbsp - finely chopped Coriander leaves
  • oil for deep frying
  • salt to taste
  • How to Make Capsicum Mushroom Paneer:

    1. Wash the mushrooms thoroughly and cut into halves.
    2. Chop the capsicum into cubes.
    3. Deep fry the paneer cubes and keep aside.
    4. Grate the onions and squeeze out the water.
    5. Take oil in a kadai and fry the onions, ginger and green chillies an. a low flame till-the onions are p-ink in colour.
    6. Add the mushrooms and saut1.5 till they are tender.
    7. Add the tomato puree, cook on a low flame for 5 minutes.
    8. Add red chillie powder, coriander powder, turmeric powder and salt to taste.
    9. Saut1.5 on a low flame till oil separates.
    10. Add the capsicum and-Mix- well.
    11. Add water and give it a boil. After a boil, simmer.
    12. Cook till the capsicums are tender and the gravy has thickened.
    13. Add the kept aside fried paneer and mix well. Switch off the gas.
    14. Garnish with finely chopped coriander leaves.
    15. Serve hot with chapattis.




     

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