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Paneer Corn Capsicum Recipe

Name: Showshaa - The Modern Taprooms PANEER CORN CAPSICUM Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 g paneer (Indian cottage cheese), cubed; 1 cup sweet corn kernels (fresh or frozen, thawed); 1 cup green capsicum (bell pepper), diced; 0.5 cup red capsicum (bell pepper), diced; 0.75 cup onion, finely chopped; 0.5 cup tomato, finely chopped (or 1/2 cup canned diced); 1 tsp green chilies, finely chopped; 2 tbsp fresh cilantro (coriander), chopped; 1 tsp ginger-garlic paste; 0.5 tsp cumin seeds; 0.25 tsp turmeric powder; 0.5 tsp red chili powder (adjust); 0.5 tsp garam masala; 0.5 tsp chaat masala (optional); 1 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tbsp tomato paste or tomato ketchup (for slight sweetness); 3 tbsp water; 1 tsp lemon juice; 2 tbsp vegetable oil or ghee; 1 tbsp butter (optional, for richness)

Inspired by Showshaa - The Modern Taproom

Time30m

Serves3

Make Paneer Corn Capsicum Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer & Vegetables

10.6 oz (300 g) paneer (Indian cottage cheese), cubed

1 cup sweet corn kernels (fresh or frozen, thawed)

1 cup green capsicum (bell pepper), diced

1/2 cup red capsicum (bell pepper), diced

3/4 cup Onion, finely chopped

1/2 cup tomato, finely chopped (or 1/2 cup canned diced)

1 tsp green chilies, finely chopped

2 tbsp fresh cilantro (coriander), chopped

Spices & Seasoning

1 tsp ginger-garlic paste

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chili powder (adjust)

1/2 tsp Garam masala

1/2 tsp chaat masala (optional)

1 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Liquids & Binding

1 tbsp tomato paste or tomato ketchup (for slight sweetness)

3 tbsp water

1 tsp ReaLemon lemon juice

Oils & Finishes

2 tbsp vegetable oil or ghee

1 tbsp butter (optional, for richness)

Method

Paneer & Vegetables

Prepare paneer

If paneer is store-bought and firm, cut into 1–1.5 cm cubes. If very fresh and soft, press between paper towels for 10 minutes to remove excess moisture before cubing.

Blanch or thaw corn

If using frozen corn, thaw under warm running water and drain well. If using fresh corn, blanch kernels in boiling water for 2 minutes, then drain.

Dice green and red capsicum and chop onion and tomato as listed. Keep green chilies and cilantro ready.

Spices & Seasoning

Measure all dry spices and keep them ready in a small bowl for quick addition (turmeric, red chili, garam masala, chaat masala, salt, pepper).

Cooking

Heat oil and temper

Heat a wide nonstick skillet or heavy pan over medium heat. Add vegetable oil or ghee (2 tbsp). When hot, add cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Sauté aromatics

Add finely chopped onion and sauté 3–4 minutes until translucent. Add ginger-garlic paste and green chilies; sauté another 30–45 seconds until raw smell disappears.

Cook tomatoes and spices

Add chopped tomato and tomato paste/ketchup (1 tbsp). Cook 2–3 minutes until tomato softens. Stir in turmeric, red chili powder, and salt. Cook for 1 minute to bloom the spices.

Add capsicum and corn

Add diced green and red capsicum and the corn kernels. Stir to combine and cook 3–4 minutes on medium-high so capsicum remains slightly crunchy. If mixture looks dry, add 1–2 tbsp water to loosen.

Add paneer

Gently add paneer cubes to the pan and toss carefully to coat them with the masala, taking care not to break them. Cook 3–4 minutes, allowing paneer to warm through and take on light color. If using butter, add it now and swirl.

Finish with spices and herbs

Sprinkle garam masala, chaat masala (if using) and black pepper. Add lemon juice and chopped cilantro. Toss gently to combine and adjust salt or chili to taste. Cook one more minute to meld flavors, then remove from heat.

Serve

Transfer Paneer Corn Capsicum to a serving dish. Serve hot garnished with extra cilantro and lemon wedges. Pairs well with naan, roti, or steamed rice.