Capsicum Onion Paneer Sabzi

Capsicum Onion Paneer Sabzi (1 serving )

Ingredients

• Homemade paneer – 75 g, medium cubes
• Capsicum – ½ medium, sliced
• Onion – ½ medium, sliced
• Oil / ghee – 1 tsp
• Jeera – ¼ tsp
• Ginger-garlic paste – ½ tsp
• Turmeric – ⅛ tsp
• Black pepper powder - one pinch
• Red chilli powder – ¼ tsp (adjust)
• Coriander powder – ½ tsp
• Garam masala – a pinch
• Salt – to taste
• Kasuri methi – ¼ tsp, crushed (optional)
• Fresh coriander – for garnish

Method:

1. Heat a pan on medium flame, add oil/ghee. Add jeera and let it crackle.
2. Add onion and sauté till just translucent (do not brown).
3. Add ginger-garlic paste; sauté 10–15 seconds till raw smell disappears.
4. Add capsicum and stir-fry on medium-high flame for 2 minutes so it stays slightly crunchy.
5. Reduce flame, add turmeric, pepper powder, chilli powder, coriander powder and salt. Mix quickly.
6. Add paneer cubes and gently toss. Cook only 2 minutes—paneer should just heat through.
7. Sprinkle garam masala and kasuri methi. Switch off flame.
8. Garnish with fresh coriander and serve.

Precautions:

• Do not overcook paneer → becomes rubbery.
• Add spices on low flame to avoid bitterness.
• If digestion is sensitive, keep chilli minimal and capsicum lightly cooked.
• Always use fresh paneer to prevent bloating.

Nutritional value(1 serving)

• Calories: 225–240 kcal
• Protein: 16–17 g
• Fat: 14–15 g
• Fibre: 2.5–3 g