Paneer capsicum cooked in yogurt Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 2.Add ginger-garlic paste and cook for a minute. Then, add chopped capsicum and cook until they are slightly tender.
• STEP 3.In a bowl, whisk together yogurt, turmeric, coriander powder, and salt. Add this mixture to the pan and cook for a few minutes.
• STEP 4.Add paneer cubes and cook until they are heated through. Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to use fresh and firm paneer for the best texture.
• You can adjust the spiciness of the dish by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cream or cashew paste to the yogurt mixture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the paneer capsicum curry with naan, roti, or steamed rice for a complete meal.