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Capsicum Sabji

Ingredients

  • 2 1/2 cups capsicum cubes (red , yellow andgreen)
  • 1/2 cup low-fat paneer (cottage cheese) cubes
  • 2 tsp oil
  • 1/2 cup onion cubes
  • 1/2 tsp ginger (adrak) paste
  • 1 tsp garlic (lehsun) paste
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1 1/4 cups fresh tomato pulp
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 1 tsp garam masala
  • salt to taste

Method

  • Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
  • Add the ginger paste, garlic paste and dried fenugreek leaves and sauté on a medium flame for a few seconds.
  • Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  • Add the tomato pulp, turmeric powder chilli powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
  • Add the paneer and salt, mix gently and cook on a medium flame for 1 more minute.
  • Serve immediately with roti or whole wheat paratha.

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