Ingredients

• 300g - paneer (cut into cubes)
• oil for deep frying the paneer
• 4 to 5 tbsp - oil (for sauteing the onions)
• 2 medium-sized - onions (finely chopped)
• 8 cloves - garlic (crushed)
• 3 or 4 - green chillies (finely chopped)
• 3 medium-sized - tomatoes (finely chopped)
• 1 - ginger (crushed)
• 2 big - capsicums (cut into cubes)
• 1.5 tsp - red chilli powder
• 2 tsp - coriander powder
• 1/4 tsp - turmeric powder
• finely chopped coriander leaves (to garnish)
• salt to taste

How to Make Traditional Paneer capsicum

• Deep fry the paneer cubes and keep it aside.
• Lightly heat oil in a non-stick kadai. Saute onions, garlic and green chillies on a low flame, till the onions are pink in colour.
• Add tomatoes, ginger, salt and cook on a low flame for a few minutes.
• Add red chilli powder, coriander powder, turmeric powder and cook till the oil separates.
• Add capsicums and cook on a medium flame till the capsicums are half done.
• Add the paneer pieces and mix it gently.
• Let it simmer for 5 mins.
• Garnish it with finely chopped coriander leaves and serve it hot with rotis and onion slices.