Paneer Capsicum Masala - Rekha Vishwanath Nayak
Ingredients neededOnion finely chopped - 3/4 cup
Ginger garlic paste -1 tsp
Tomatoes - 1 cup
Paneer/ Indian cottage cheese - 3/4 cup cubed
Capsicum/bell pepper - 1 cup cubed
Cashew nuts -5-6
Spice powderTurmeric powder -1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder-1 tsp (you can also use kitchen king masala)
For the seasoningOil - 1 1/2 tbsp
Cumin/ Jeera seeds -1 tsp
PreparationChop onion and tomatoes finely and capsicum into slightly bigger pieces.
Cube paneer and keep it aside.
Soak cashew nuts in hot water for 15 minutes. Drain the water and grind it to a fine paste with little water.
MethodHeat oil in a pan/kadai, add jeera seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process. Continuous stirring is required for even browning.
Add ginger garlic paste and saute for a few more minutes until the raw smell goes.
Then add chopped tomatoes, turmeric powder, coriander powder, chilli powder and garam masala powder. Cook until tomatoes becomes mushy.(Keep in mind, I have told several times in my earlier Punjabi recipes that you should not add water without cooking the tomatoes)
Once the tomato is cooked, add the capsicum pieces.
Let the capsicum get cooked a little. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the gravy.Then add the cashew nut paste and saute for 3-4 minutes.Now add a cup of water and let it boil well. Let the masala and the flavors get incorporated with the paneer well.
Switch off the flame and garnish with finely chopped coriander leaves. Serve hot with roti, paratha, naan or pulao.
Ingredients neededOnion finely chopped - 3/4 cup
Ginger garlic paste -1 tsp
Tomatoes - 1 cup
Paneer/ Indian cottage cheese - 3/4 cup cubed
Capsicum/bell pepper - 1 cup cubed
Cashew nuts -5-6
Spice powderTurmeric powder -1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder-1 tsp (you can also use kitchen king masala)
For the seasoningOil - 1 1/2 tbsp
Cumin/ Jeera seeds -1 tsp
PreparationChop onion and tomatoes finely and capsicum into slightly bigger pieces.
Cube paneer and keep it aside.
Soak cashew nuts in hot water for 15 minutes. Drain the water and grind it to a fine paste with little water.
MethodHeat oil in a pan/kadai, add jeera seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process. Continuous stirring is required for even browning.
Add ginger garlic paste and saute for a few more minutes until the raw smell goes.
Then add chopped tomatoes, turmeric powder, coriander powder, chilli powder and garam masala powder. Cook until tomatoes becomes mushy.(Keep in mind, I have told several times in my earlier Punjabi recipes that you should not add water without cooking the tomatoes)
Once the tomato is cooked, add the capsicum pieces.
Let the capsicum get cooked a little. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the gravy.Then add the cashew nut paste and saute for 3-4 minutes.Now add a cup of water and let it boil well. Let the masala and the flavors get incorporated with the paneer well.
Switch off the flame and garnish with finely chopped coriander leaves. Serve hot with roti, paratha, naan or pulao.
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