Paneer Shimla Mirch

Indian Cottage Cheese with Bell Peppers ~ Paneer Shimla Mirch

I know I know, it has been a long time since I posted any recipe in my blog but that’s because of me nearing my full term and can expect to see my little bundle of love anytime. It has been an amazing journey to get here so far but it also comes with it’s own back aches, swelling in the feet etc. But it’s all well worth it. So, now you see, I have valid reason. I just found some time today and really wanted to post something. With more protein intake needed during this time for the divine life growing inside, I make more lentils, paneer etc dishes.

Slightly fried paneer


1 block of paneer. (I prefer Nanak brand as it has the lowest amount of fat/saturated fat compared to any other brand and good texture)
1 green shimla mirch cut lengthwise into strips
1 small onion cut lengthwise
Garlic – a couple of cloves
Ginger – small piece grated
2 – 3 tsp oil
1 tsp rye or rai
2 tsp dhania powder
1 – 2 tsp mirchi powder or per taste
1 tsp amchur powder or per taste
A pinch of elaichi powder
Salt per taste

Cut paneer into big pieces, sort of like a rectangle about < 1/2 in thickness. Heat about 1 tsp oil in a non-stick pan, add the paneer pieces and just fry them slightly on both sides, remove and keep it aside. You do not need too much oil to fry paneer. In the same pan add some more oil, add rye, let it splutter. Sauté onions until translucent, then add ginger & garlic, mix for a minute or two. Now add the shimla mirch, mix well, then add the spices, mix well. Let the shimla mirch just cook a little bit, but don’t let it cover cook. You need that little bit of crunch which makes the dish even more tasty. In the end add the paneer, mix it gently. Serve hot with roti/bread. Tastes so good.

Delicious and crunchy Paneer Shimla Mirch

NOTE: Always store paneer in the refrigerator and not in the freezer and try to cook soon. Storing it in the refrigerator makes it easier to cut and you will not land up with crumbles.

This entry was posted in Bell Pepper(Capsicum), Paneer. Bookmark the permalink.

12 Responses to Paneer Shimla Mirch

  1. Sonu says:

    Yeah…awaiting for news…:D!!! Ur Paneer Shimala Mirch is look good…
    Take care dear.
    With best wishes,

  2. trupti says:

    ohhh….this is something I’d love to have now! I love paneer and green peppers together~ good luck and happy holidays!

  3. This looks yummy! I love paneer though my husband is not a fan so probably one to make myself for lunch! I had to look up a few of the words – posting here so you can correct me (please!) if google has got it wrong 🙂

    dhania powder = ground coriander
    mirchi powder = chilli powder
    elaichi powder = ground cardamom

    amchur powder = ground mango?? I have never heard of this but will ask in my local Indian grocery shop.

    Thank you for the recipes 🙂

    • 365DaysVeg says:


      Thanks for looking my recipe. Yes, you are right about the translation of spices. Amchur powder is dried mango powder that you get all Indian stores. If you don’t find one, you can always replace it with citric acid which you will get in small crystals just like sugar but very very tart. You can use a pinch of it. And if you don;t find even that, simply use lime or lemon juice as per taste. I hope this helps.


  4. Thanks for replying to make sure I don’t go wrong, and for the handy tips 🙂 Happy new year!

  5. bindiya says:

    this looks delicious, would love to try out ur recipe asap.

  6. Nirali says:

    love your recipe. Do you have a recipe for Paneer Tikka?

  7. Ayusha says:

    Hey hiee i love u panner & shimla mirch combi .its really so tasty dish , i love it 😉 Thanks …

  8. scorpio says:

    nice recipie…good n simle… i hate it when the recepie too much masalas and we loose the orginal taste of the food.

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