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Wash and chop the vegetables
Wash the vegetables and chop them. Cut the paneer into cubes.
- Serving Size 1 Small Cup (100 g)
- Calories92.6 kcal
- Carbs5.8 g (23.3 kcal)
- Protein3.8 g (15.3 kcal)
- Fats6.0 g (54.0 kcal)
Paneer capsicum curry recipe
Paneer capsicum curry is a good source of dietary fiber, folate, calcium, selenium, vitamin E, lutein, and an excellent source of beta carotene, biotin, vitamin C, vitamin D. It helps boost muscle growth and strengthen bones.
Cooking time: 10 minutes
Serves: 4 persons
Ingredients
Capsicum green
200 Grams
Tomato ripe local
50 Grams
Curry leaves
15 Grams
Onion big
100 Grams
Cumin seeds
1 Tea Spoon
Turmeric powder
0.5 Tea Spoon
Mustard seeds
1 Tea Spoon
Paneer
50 Grams
Rice bran oil
1 Table Spoon
Salt
0.5 Tea Spoon
Red chilli powder
1 Tea Spoon
Instructions
1
2
Add the seasonings
Heat oil in a Kadai.
Add mustard and cumin seeds. When it splutters add curry leaves, turmeric powder, and fry for a minute.
Add Onion and fry till they are golden brown.
3
Sautee the vegetables
Add tomato and fry for 5 mins now add capsicum, salt and mix well. Add red chili powder mix well and add paneer cubes, simmer the stove till the capsicum is cooked. Serve with rice or roti.
Nutrition Label
Paneer capsicum curry
- Serving Size1 Small Cup (100 g)
- Calories92.6 kcal
- Carbs5.8 g
- Fiber3.2 g
- Sugar3.2 g
- Protein3.8 g
- Fat6.0 g
- Saturated fat1.8 g
- Mono unsaturated fat2.1 g
- Poly unsaturated fat1.6 g
- Cholesterol0.0 mg
- Sodium226.2 mg
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