Shimla Mirch Paneer Recipe Recipe
An Outlook On Shimla Mirch Paneer Recipe
Shimla Mirch Paneer is a quintessential North Indian dish prepared with the bliss of diced bell pepper and scrumptious paneer cubes spruced up with an array of spicy condiments... Relish this dainty delight accompanied with Banana paratha and cucumber raita on a drizzly day...
Shimla Mirch Paneer is a glorious accompaniment for roti which has a myriad of well balanced and complementing flavors. It is savoured for its rich taste and deliciousness and the paneer adds a nutritional boost to the dish instantly. The combination of bell pepper and paneer is always amazing, and this Shimla Mirch Paneer is one of the remarkable dishes that comes under this duo. It is a sophisticated yet a quick recipe that can be made swiftly with the available ingredients at home. The kashmiri red chilli adds a luscious red color to the gravy and bell pepper is the key ingredient of this spectacular dish and it is popularly called as Shimla Mirch as it grows widely in Himachal region.
The piquant spices and crispy onions added in the dish gives a crunchy texture and when infused with luscious tomato adds a zing to the whole dish. It reaches its zenith when it is blended in a dollop of fresh curd or cream. It goes well with any variety of roti like kulcha, naan, paratha or fulka. It can also be paired with hot spiced rice varieties like dhal rice, jeera rice, masala rice, kushka, vegetable rice and so on. A bite of hot chukka roti stuffed with a scoop of Shimla Mirch Paneer with a glug of Jaljeera in between takes you into a foodie heaven and gives a sizzling sensation to your taste buds that lingers for a long time.
It is certainly a must try recipe as it is not only delicious but also nutritious. It has protein, vitamins and other minerals to boost up energy and has myriad flavours too. Here is the recipe of delightful Shimla mirch paneer that can be prepared within minutes for any occasion or a party.
Ingredients Required To Make Shimla Mirch Paneer Recipe
How To Make Shimla Mirch Paneer Recipe
Wash and clean the Bell Pepper and tomatoes and wipe with a clean cloth and peel off the onion and dice them.
Heat a saucepan and tip in a few drops of cooking oil in it and when it is heated, toss over the paneer cubes and stir in.
Roast it mildly in low medium mode and when it turns slightly crispy, just transfer it to a bowl and keep aside.
Similarly, drop in the diced onion and stir in for a minute or two and finally add the capsicum pieces and roast until fragrant.
Transfer it to a bowl and heat the saucepan again and tip in a little oil into it.
While it is heated, drop in a piece of cinnamon along with two chopped onions into it.
After a minute or two, gently add the tomatoes and stir in.
Toss over a few cashew nuts and keep stirring gently.
Finally blend in a teaspoon of grated ginger and some garlic pods in it.
Mix everything well and when it becomes fragrant, just lower the flame and transfer the roasted ingredients to a vessel and let it cool for a while.
After it cools down, transfer it to a blender and make a smooth paste out of it and keep aside.
Heat the pan and pour in a tablespoon of ghee into it and when it starts melting, splash in two tablespoons of cooking oil in it.
Just after a few seconds, drop in a bay leaf along with an anise and two cardamom pods in it and lower the flame.
Subsequently, blend in a teaspoon of kashmiri red chilli powder and coriander powder each followed by a quarter teaspoon of turmeric powder.
Stir in for a minute and now add the roasted onion and capsicum slices into the saucepan with a nice stir.
Then tip in the roasted paneer cubes and mix everything well.
Sprinkle the required amount of salt and splash in a little water.
Now add half a teaspoon of garam masala to it.
At last, add the grounded masala paste to it and stir in with a cup of water.
Mix well and pop the lid on and let it boil in low flame approximately for about ten minutes.
When it turns aromatic, just open the lid and add a quarter cup of curd and give a final mix.
Turn off the stove after a minute and garnish it with some coriander leaves along with a dash of lemon and serve hot with any type of roti like chukka roti, butter naan, fulka, akki roti, tepla or basmathi rice.
Tips & Tricks To Make a Delicious Shimla Mirch Paneer Recipe :
- While roasting the paneer, it is enough if you just shallow fry so as to retain its softness.
- You can use any other color bell pepper like red or yellow or the combination of all three to make it all the more delectable.
- Shimla mirch paneer tastes the best when it is moderately spicy, hot and creamy and it can also be served for puri and any rice variety.
- You can even add the paneer without roasting if you like the mushy taste and flavour of it.
- And on the other hand you can also deep fry the paneer if you make it for kids. Either way it tastes awesome.
- As much as possible, add home made paneer as it is more fresh and tasty.
- You can also add fresh cream instead of curd.
Ingredients
Directions
Wash and clean the Bell Pepper and tomatoes and wipe with a clean cloth and peel off the onion and dice them.
Heat a saucepan and tip in a few drops of cooking oil in it and when it is heated, toss over the paneer cubes and stir in.
Roast it mildly in low medium mode and when it turns slightly crispy, just transfer it to a bowl and keep aside.
Similarly, drop in the diced onion and stir in for a minute or two and finally add the capsicum pieces and roast until fragrant.
Transfer it to a bowl and heat the saucepan again and tip in a little oil into it.
While it is heated, drop in a piece of cinnamon along with two chopped onions into it.
After a minute or two, gently add the tomatoes and stir in.
Toss over a few cashew nuts and keep stirring gently.
Finally blend in a teaspoon of grated ginger and some garlic pods in it.
Mix everything well and when it becomes fragrant, just lower the flame and transfer the roasted ingredients to a vessel and let it cool for a while.
After it cools down, transfer it to a blender and make a smooth paste out of it and keep aside.
Heat the pan and pour in a tablespoon of ghee into it and when it starts melting, splash in two tablespoons of cooking oil in it.
Just after a few seconds, drop in a bay leaf along with an anise and two cardamom pods in it and lower the flame.
Subsequently, blend in a teaspoon of kashmiri red chilli powder and coriander powder each followed by a quarter teaspoon of turmeric powder.
Stir in for a minute and now add the roasted onion and capsicum slices into the saucepan with a nice stir.
Then tip in the roasted paneer cubes and mix everything well.
Sprinkle the required amount of salt and splash in a little water.
Now add half a teaspoon of garam masala to it.
At last, add the grounded masala paste to it and stir in with a cup of water.
Mix well and pop the lid on and let it boil in low flame approximately for about ten minutes.
When it turns aromatic, just open the lid and add a quarter cup of curd and give a final mix.
Turn off the stove after a minute and garnish it with some coriander leaves along with a dash of lemon and serve hot with any type of roti like chukka roti, butter naan, fulka, akki roti, tepla or basmathi rice.
