Paneer Bharji with Capsicum - A Spicy Taste of Bombay Home Cooking

Some dishes are not just food, but also family memories and the lively aroma of home. For me, Paneer Bharji with Capsicum has always been one such dish.

I still remember a monsoon evening in Bombay city when my cousins ​​unexpectedly left. The streets outside echoed with the sounds of rickshaws and the distant waves of the ocean, but inside our kitchen, my mother was quickly preparing something special. Someone asked what was cooking today? Mom smiled and replied, "Paneer Bharji with Capsicum - ready in 15 minutes!"

The soft, creamy paneer mixed with colorful capsicum seemed ordinary at first glance, but as the aroma spread throughout our small Bombay apartment, everyone knew that this was going to be a comforting treat.

Ingredients (for 4-5 people)
Paner (cottage cheese): 250 grams (chopped)
Capsicum: 1 large (chopped)
Onion: 1 medium (finely chopped)
Tomatoes: 2 medium (chopped)
Green chillies: 2-3 (chopped)
Ginger garlic paste: 1 teaspoon
Turmeric: ½ teaspoon
Red chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala: ½ teaspoon
Salt: To taste
Oil: 2 tablespoons
Fresh coriander: For garnish

How to make
Step 1 - Prepare the vegetables:
Heat oil in a pan. Add the chopped onion and green chillies and fry until translucent. Add the ginger garlic paste and fry for a minute.

Step 2 - Cook the capsicum and tomatoes:
Add the chopped capsicum and tomatoes. Sprinkle turmeric, red chili powder, coriander powder, and salt. Cook for 5-6 minutes until the capsicums are soft but still crunchy.

Step 3 - Add the paneer:
Add the grated paneer to the pan. Mix gently, cook for 3-4 minutes. Sprinkle garam masala and garnish with fresh coriander.

How to serve:
Serve hot with buttered pav, chapati, or steamed rice.

That evening as we all sat in our small apartment in Bombay, the combination of creamy paneer and crunchy capsicums felt magical. My cousin said, “This is the essence of Bombay home cooking – spicy, flavorful, and full of memories.”

That day I realized that food is not just about taste, but also about family moments, the emotions of the city, and the joys shared together.