Pan cooked paneer shashlik with capsicum and cream

Lalkila Kitchen · Vegetarian · Paneer · Pan cooking

Paneer, capsicum and onion come together in a tomato and cream sauce in this recipe from the Lalkila archive. The original calls it shashlik, but its method is cooked entirely in a pan. No skewers or outdoor grill are needed.

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Ingredients

  • 250 g paneer, cubed
  • 2 onions, sliced
  • 1 capsicum or bell pepper, sliced
  • 1/2 cup tomato puree
  • 2 tablespoons ghee
  • 1/2 cup fresh cream or lightly beaten malai
  • 1/2 teaspoon garam masala
  • Salt and red chilli powder to taste
  • 1/2 teaspoon sugar, optional

Method

  1. Heat the ghee in a pan over medium heat. Add the onions and capsicum and cook until they begin to soften.
  2. Add the tomato puree, cream, garam masala, salt and red chilli powder. Stir and bring to a gentle simmer.
  3. Fold in the paneer without breaking the cubes. Add the optional sugar if you prefer a sweeter sauce.
  4. Cook gently until the paneer is hot throughout and the vegetables are cooked to your liking. Serve hot.

Cooking notes

Keep the heat gentle after adding the cream. This recipe contains milk ingredients. It is a pan preparation rather than grilled paneer skewers.

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Recipe source

Adapted from Paneer Shashlik in the archived Paneer Dishes collection, page 3, credited to Sify Food. The method uses doneness cues rather than treating the source's short cooking intervals as a guaranteed total time.

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