Dahi Shimla Mirchi Paneer
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A rich and creamy Indian sabzi featuring tender bell peppers and paneer cubes simmered in a spiced yogurt-based gravy. This quick vegetarian dish is perfect for a flavorful lunch or dinner.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 240 g
- 2 g
- 110 g
- 15 g
- 1 g
- 2 g
- 2 g
- 245 g
- 1 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 845 g before cooking, which is about 210 g per serving.
Steps
Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and sauté until they turn light golden brown on the edges. Remove and set aside.
In the same pan, add the diced capsicum (Shimla mirch). Sauté for 2-3 minutes until slightly softened but still retaining a crunch. Remove and set aside with the paneer.
Add the remaining oil to the pan. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they become translucent and light golden.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Lower the heat and add turmeric powder, red chili powder, and coriander powder. Mix well for 30 seconds, ensuring the spices don't burn.
Turn the heat to low and gradually add the whisked yogurt (dahi), stirring continuously to prevent curdling. Cook until the oil starts to separate from the masala.
Add the sautéed paneer and capsicum back into the pan. Season with salt to taste.
Sprinkle garam masala over the mixture and stir gently to coat everything in the gravy. Simmer for 2-3 minutes.
Garnish with fresh chopped coriander and serve hot with roti or naan.
Notes
To prevent the yogurt from curdling, ensure it is at room temperature before adding and keep the flame on the lowest setting while stirring it in. You can also mix a teaspoon of gram flour (besan) into the yogurt before adding it to help stabilize the sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 291
- Protein
- 12 g
- Carbs
- 12 g
- Fat
- 22 g
- Fiber
- 2 g
Where the calories come from
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