Paneer recipe without onion and garlic. Paneer capsicum/shimla mirch, chole/chickpea masala recipe without onion and garlic. Easy to make this recipe at home in restaurant style for vegetarian which can be enjoyed during festival.  I would like to show you how to cook paneer shimla mirch masala recipe no onion no garlic version. Without onion and garlic paneer capsicum chole masala recipe is very taste and yummy delicious dish which can be taken in lunch or dinner. It is low oily and less spice recipe which good to health.

Paneer capsicum chole masala recipe without onion and garlic step by step photos

• Heat the pan add Peanuts and Chana Dal Roast them for 1 min.Add Poppy seeds (khus khus), cinnamon (dalchini), black pepper (kaalee mirchi), Green Cardamom (Chhoti Elaichi), Fennel seeds (saunf), cumin seeds (jeera), Mace ( Jathipathri ) Javithri, Cloves (Laung). Fry them well.
• Grind all of them to a smooth masala powder and keep aside.

• Heat the pan with 2 tablespoon cooking oil. Add smashed ginger paste. Fry on low flame.
• Add turmeric (haldi) powder, Chilli (mirchi) powder and stir it.
• Add chopped capsicum (shimla mirch) and salt to taste. Mix it well. Cook about 1-2 mins on medium flame and cover it with a lid.

• When capsicum boiled well, add tomatoes puree.  Stir it properly and cook it on high flame 1 min.

• Add grinned masala powder into the pan and mix it completely.
• Add boiled chickpeas into the pan and mix it very well. Cook for 1 min on medium flame.

• Add water and boil 2-3 mins on high flame. Check the thickness of the gravy.
• Add sliced paneer  into the pan.  Cook it for 2 mins low or medium flame. then add 1  spoon sugar .
• Without onion and garlic paneer capsicum chole masala recipe is ready to serve. Enjoy it with rice or roti.

Paneer capsicum chole masala recipe without onion and garlic

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Rajni

Cuisine: Indian

Ingredients

• 250gm Paneer – sliced it medium pieces
• 20gm Peanuts
• 1 spoon sugar
• 2 tablespoon cooking oil
• 4 tablespoon Poppy seeds (khus khus)
• 1 cup boiled chickpeas (chole)
• 2 tablespoon Split chickpeas Chana Dal
• 2 inch Ginger (adrak)
• 1 cup capsicum (shimla mirch) chopped
• Coriander leaves (dhaniya pata) chopped
• ½ tablespoon cumin seeds (jeera)
• 1 tablespoon Fennel seeds (saunf)
• 1 tablespoon Chilli (mirchi) powder
• ½ tablespoon turmeric (haldi) powder
• 2 tomatoes chopped
• 10 black pepper (kaalee mirch)
• 5-6 Cloves (Laung)
• 2 Green Cardamom (Chhoti Elaichi)
• 3-4 cinnamon (dalchini)
• 2 Mace ( Jathipathri ) Javithri
• Salt to taste

Instructions

1. Heat the pan add Peanuts and Chana Dal Roast them for 1 min.
2. Add Poppy seeds (khus khus), cinnamon (dalchini), black pepper (kaalee mirchi), Green Cardamom (Chhoti Elaichi), Fennel seeds (saunf), cumin seeds (jeera), Mace ( Jathipathri ) Javithri, Cloves (Laung). Fry them well.
3. Grind all of them to a smooth masala powder and keep aside.
4. Take tomato chopped into a blender. Grind to a smooth tomato puree and keep it aside.
5. Heat the pan with 2 tablespoon cooking oil. Add smashed ginger paste. Fry on low flame.
6. Add turmeric (haldi) powder, Chilli (mirchi) powder and stir it.
7. Add chopped capsicum (shimla mirch) and salt to taste. Mix it well. Cook about 1-2 mins on medium flame and cover it with a lid.
8. When capsicum boiled well, add tomatoes puree. Stir it properly and cook it on high flame 1 min.
9. Add grinned masala powder into the pan and mix it completely.
10. Add boiled chickpeas into the pan and mix it very well. Cook for 1 min on medium flame.
11. Add water and boil 2-3 mins on high flame. Check the thickness of the gravy.
12. Add sliced paneer into the pan. Cook it for 2 mins low or medium flame.
13. Without onion and garlic paneer capsicum chole masala recipe is ready to serve. Enjoy it with rice or roti.

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