Paneer With Tangi Tomato And Capsicum Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Add capsicum and cook for a few minutes until it becomes slightly tender.
• STEP 5.Add paneer cubes and mix well. Cook for another 2-3 minutes.
• STEP 6.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can marinate the paneer cubes in yogurt and spices for 15-20 minutes before cooking to enhance the flavor.
• If you prefer a spicier dish, you can add green chilies or increase the amount of red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream or cashew paste to the gravy.

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 with tangy tomato and capsicum hot with roti, naan, or rice.