Matar Paneer Shimla Mirch – Indian Cheese with Bell Pepper and Green Peas

A light and very tasty dish with a taste of spring and early summer!

How to prepare Matar Paneer Shimla Mirch

If you make your paneer yourself, which will give you the nicest and freshest result, you can use this recipe. While you are preparing the paneer, you can also start washing the bell peppers and tomatoes. Cut them separately into small pieces.

Heat up the oil in a pan. When it is hot, add your mustard seeds, cumin seeds, coriander powder, garam masala and finally the turmeric. Stir, so that the spices don’t burn but can develop their aroma. Once they have slightly changed their colour, add the tomatoes. Let them get cooked well while you add some pressure with your cooking spoon. When they have the consistency of puree, maybe with some small pieces, you can add the bell pepper and the peas. Stir to mix it all well and then cover the pan with a lid at medium heat.

After five minutes, you can open, stir and then add the paneer while crumbling it with your fingers. It should not be firm but in light flakes. Add salt on top, stir once more and then cover your pan again for another two minutes.

When the paneer is warm and has mixed well into your dish, you are done!

Enjoy!