Name: Jain Paneer Shimla Mirch
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, cut into medium cubes; 1 Green Bell Pepper, green bell pepper, diced into squares; 1 Tomato, pureed or finely chopped; ½ Green Chili Pepper, finely chopped; ½ tsp Ginger, grated (omit for strict Jain); ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ¾ tsp Ground Coriander; ½ tsp Kashmiri Chili Powder; ¼ tsp Garam Masala; ½ tsp Dried Fenugreek Leaves, crushed; 1 tbsp Cooking Oil, or ghee; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

30 mintotal

25 min hands-on5 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat oil or ghee in a pan on medium heat.
Add cumin seeds and let them crackle. Add grated ginger (if using) and chopped green chilli. Sauté for 10 seconds.
10 sec
Add the diced capsicum. Toss and stir-fry on medium-high heat for 3-4 minutes. You want the capsicum to cook slightly but retain a firm crunch.
3–4 min
Lower the heat. Add tomato puree, turmeric, coriander powder, Kashmiri chilli powder, and salt. Mix well.
Cook the masala for 4-5 minutes until the tomatoes soften and oil starts separating from the edges.
4–5 min
Add the paneer cubes. Toss everything very gently so the paneer is coated in the masala but doesn't crumble.
Cover the pan and cook on low heat for just 2-3 minutes to allow the paneer to absorb the flavors. Do not overcook, or the paneer will become rubbery.
2–3 min
Remove the lid. Sprinkle crushed kasuri methi, garam masala, and fresh coriander.
Stir lightly, turn off the heat, and serve hot.

How to tell it's done

Soft, pillowy cubes of paneer and crunchy, vibrant green capsicum enrobed in a thick, tangy, and dry tomato spice rub.

Getting it right

Tip

For a dry sabzi, do not add any water. If you prefer a slight gravy, you can add a splash of warm water along with the tomatoes.

What to serve it with

A quick, satisfying everyday dinner that pairs perfectly with warm Phulkas or Parathas.

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Ingredients