Cauliflower Capsicum Paneer Stir Fry is a simple and tasty recipe. It can be served has an accomplishment with samber rice, rasam rice, pulav and chapati too. So, the ingredients used in this recipe are fresh cauliflower, capsicum, paneer cubes, onion, garlic, curry leaves, tomato sauce, garnish it with coriander leaves, dry chilies and for marination we need curd, chili powder, coriander powder, turmeric powder, kashmiri chili powder and salt to taste.
Other Paneer recipes are also available in the below links:
The ingredients used in this recipe are very handy and even cooking time is also less. You can prepare it by 10 minutes if all the veggies are cut and ready to cook.
Finally there are other recipes you may like breakfast recipes, side dish recipes, millet recipes, chutney, snack, cake recipes, salad, desserts, rice recipes, non veg recipes,meals recipe, samber and rasam, festive recipes, gravy and curry and the link is given above.
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Cauliflower Capsicum Paneer Stir Fry
Equipment
- Iron pan
Ingredients
- 1 Onion
- 4 Garlic cloves chopped
- 2 Dry red chilies
- Few Curry leaves
- 1 tbsp Tomato sauce
- 1 tbsp Oil
- Coriander leaves Garnishing
- ½ tsp Lemon juice
For Marination
- 2 tbsp Curd
- 1 Cauliflower
- 1 Capsicum
- 100 grams Paneer cubes
- Pinch Turmeric Powder
- 1 tsp Coriander powder
- 1 tsp Chili powder
- 1 tsp Kashmiri chili powder
- Salt to taste
Instructions
For Marination
- Take a mixing bowl and add in curd, chili, coriander, turmeric powder, kashmiri chili powder, cut cauliflower, capsicum, paneer and salt to taste.
For Stir Fry
- Take a iron pan and add in oil, chopped garlic, red chilies, curry leaves and onions. Fry for a minute in low flame.
- Now add in Cauliflowers, Capsicum, Paneer and stir fry them for 5 minutes in high flame.
- Add in chili powder, coriander powder, turmeric powder and salt to taste.
- Give a mix and stir fry them for another 5 to 10 minutes in high flame.
- Now add in tomato sauce and give a quick mix
- Switch off the flame and add in lemon juice and garnish it with coriander leaves and serve hot with samber rice, rasam rice or even with chapati.
Methods:
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