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Shimla Mirch Paneer Recipe

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

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

For Mild Roasting
 200 g Paneer / Cottage Cheese
 200 g Bell Pepper (diced)
 2 Nos Of Onion (diced)
For Masala Paste
 2 Nos Of Onion
 2 Nos Of Tomato
 1 Inch Of Raw Ginger
 1 Inch Of Cinnamon
 4 Nos Of Garlic Pods
 4 Nos Of Cashew nuts
For Tempering
 1 tbsp Ghee
 2 tbsp Cooking Oil
 1 No Of Bay Leaf
 1 No Of Anise
 2 Nos Of Cardamom
 1 tsp Red Chili Powder (Kashmiri Red Chilli Powder)
 1 tsp Coriander Powder
 ¼ tsp Turmeric Powder
 ¼ Cup Of Curd
 ½ tsp Garam Masala
 Required Amount Of Salt And Water
For Garnishing
 1 tbsp Coriander Leaves
 1 tbsp Lemon Juice
1

Wash and clean the Bell Pepper and tomatoes and wipe with a clean cloth and peel off the onion and dice them.

Roast The Paneer And Veggies
2

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.

3

Roast it mildly in low medium mode and when it turns slightly crispy, just transfer it to a bowl and keep aside.

4

Similarly, drop in the diced onion and stir in for a minute or two and finally add the capsicum pieces and roast until fragrant.

Make The Masala Paste
5

Transfer it to a bowl and heat the saucepan again and tip in a little oil into it.

6

While it is heated, drop in a piece of cinnamon along with two chopped onions into it.

7

After a minute or two, gently add the tomatoes and stir in.

8

Toss over a few cashew nuts and keep stirring gently.

9

Finally blend in a teaspoon of grated ginger and some garlic pods in it.

10

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.

11

After it cools down, transfer it to a blender and make a smooth paste out of it and keep aside.

Make The Gravy
12

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.

13

Just after a few seconds, drop in a bay leaf along with an anise and two cardamom pods in it and lower the flame.

14

Subsequently, blend in a teaspoon of kashmiri red chilli powder and coriander powder each followed by a quarter teaspoon of turmeric powder.

15

Stir in for a minute and now add the roasted onion and capsicum slices into the saucepan with a nice stir.

16

Then tip in the roasted paneer cubes and mix everything well.

17

Sprinkle the required amount of salt and splash in a little water.

18

Now add half a teaspoon of garam masala to it.

19

At last, add the grounded masala paste to it and stir in with a cup of water.

20

Mix well and pop the lid on and let it boil in low flame approximately for about ten minutes.

21

When it turns aromatic, just open the lid and add a quarter cup of curd and give a final mix.

22

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.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 150
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 6g2%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.