Paneer Capsicum Curry

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Paneer Capsicum Curry is a delicious and easy to make side dish for rotis, naans or parathas. It can also be served with fried rice, pulaos or plain steamed rice too. Ideal for lunch or dinner.

Ingredients:

• Paneer – 10 cubes
• Capsicum – 10 cubes
• Onion – 1, finely chopped
• Tomato – 1, finely chopped
• Curd – 2 tblsp
• Cashew Paste – 1 tblsp
• Fresh Cream – 1 tblsp
• Mint Leaves – 2 tblsp
• Ginger garlic Paste – 1 tsp
• Turmeric Powder – 1/4 tsp
• Red Chilli Powder –  1 tsp
• Garam Masala Powder – 1 tsp
• Butter – 1 tblsp
• Cumin Seeds – 1 tsp
• Bay Leaf – 1
• Cloves – 4
• Cinnamon Stick – 1
• Cardamom – 3
• Kasuri Methi – 1 tsp
• Salt to Taste
• Coriander Leaves – 2 tblsp, finely chopped

For Masala Powder:

• Cumin Seeds – 1 tsp
• Pepper – 1/2 tsp
• Fennel Seeds – 1/2 tsp
• Coriander Seeds – 1 tsp

Method:

1. Heat a large pan/kadai under medium heat.
2. Add a tablespoon of butter and roast the ingredients given for masala powder.
3. Cool down completely and grind them to fine powder.
4. Fry the paneer and capsicum cubes until soft and keep it aside.
5. To the same pan, add the chopped onion, ginger garlic paste and saute well.
6. Add the mint leaves and coriander leaves.
7. Cook until the raw smell disappears.
8. Add the masala powder, turmeric powder, chilli powder and needed salt.
9. Mix together and cook until a nice aroma.
10. Add the chopped tomatoes and cook until everything cooks well and form a gravy.
11. Add the whisked curd and the cashew paste.
12. Cook until the oil gets released from the gravy.
13. If needed, add water and adjust the gravy consistency.
14. Add the cooked paneer and capsicum. Mix gently.
15. Add the fresh cream and cook for 5 minutes.
16. Mix the gravy gently.
17. This dish is an excellent combination with roti/naan.

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