Timecodes to split this recipe with your partner 0:20 - 0:34: You 1:53 - 3:02: Your Better half 0:35 - 1:51: You 3:02 - 3:30: Your better half Isn’t balance the key to a tasty meal? Just as the paneer stuffing balances the spice of the peppers in this recipe, balance the time and efforts it takes to make this dish with some help from your bae. We are splitting this Shimla Mirch Paneer recipe so that you and your partner can get it done and double the fun. Because there’s a lot less to get through when it’s made by two! Hold the steps, kick up the spice!* Cooking time with better half: 20 minutes Chef 1: Ingredients: 2 tbsp oil 16 cubes paneer/cottage cheese ½ capsicum (cubes) ½ onion (petals) ½ tsp cumin/jeera 3 pod cardamom 4 cloves ½ inch cinnamon 1 onion (sliced) 1-inch ginger 2 clove garlic (crushed) 2 tomato (sliced) Procedure: Firstly, in a large kadai heat 2 tbsp oil and roast 16 cubes of paneer. Roast the paneer until it turns golden brown. Hand them over to Chef 2. Now add the capsicum and onion. Saute them on high flame. Once they shrink slightly, take them out of the pan and hand them over to Chef 2. In the remaining oil, add ½ tsp cumin, 3 pod cardamom, 4 cloves and ½ inch cinnamon. Saute on low flame until the spices turn aromatic. Now add 1 onion, 1-inch ginger and 2 clove garlic. Saute until onions shrink and softens. Now add tomatoes and saute until they soften and turn mushy. Cool completely and transfer to the blender and blend to a smooth paste adding water if required. Filter it into a smooth and silky puree and hand it over to Chef 2. Chef 2 Ingredients: 1 tbsp butter 1 bay leaf ½ tsp turmeric ¾ tsp chilli powder 1 tsp coriander powder ¼ tsp cumin powder 1 tsp salt 2 tbsp curd/yoghurt (whisked) ¾ cup water 2 tbsp coriander (finely chopped) 1 tsp Kasuri methi (crushed) Procedure: Firstly, in a large kadai heat 1 tbsp butter and saute 1 bay leaf, ½ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder and ¼ tsp cumin powder. Saute till the spices turn aromatic. Now add the prepared onion tomato puree along with 1 tsp salt and mix well. Cover and cook for 5-10 minutes or until the puree thickens. Further, add 2 tbsp curd and mix well until everything is well combined. Stir and cook until the oil is separated from the sides. Add in ¾ cup water and mix well adjusting consistency as required. Now toss in the paneer, capsicum and onion fried by Chef 1. Mix well. Cover and simmer for 3 minutes or until the flavours are absorbed well. You’re done! Sprinkle some dried fenugreek leaves, coriander leaves and lots of love. Devour this warm, wholesome goodness with Chef 1. *Disclaimer: This is not a paid activity. We're just on our way to making kitchens equal, one recipe at a time.
Love the way you cook......my daughters is in 8th standard and ahe is a very big fan of you...she tried many dishes like soups, pav bhaji chat .......👍🙂💖
I made it, it was delicious... I never thought I can make tasty paneer bhaji but because of your recipe this turned out yummy. I added little sugar in the masala. But my panner was not soft may I know the reason.. why paneer gets hard?
