Posted in Cottage Cheese/ Paneer

Capsicum Paneer Masala Recipe

imageCapsicum Paneer Masala has been flavored with a mixture of dry coriander seeds, almonds and grated coconut . Other ingredients are quite similar to kadai paneer but this dry mixture ( as mentioned above) entirely changes the flavor. This gravy is mild spicy unlike kadai paneer recipe that I posted earlier. You can add a few green chillies if you prefer spicier food.

Almond and coconut along with milk contribute to sweetness as well give a nice thick texture to gravy. I never add cream in gravies. I either replace it with cashew-nut paste or use toned milk while cooking.

Serves : 3-4 persons

INGREDIENTS

  • 200 Gms. Paneer Cubes (Cottage Cheese)
  • 1 Big Capsicum (Chopped into Cubes)image
  • 1 Big Onion
  • 2 Big Tomatoes
  • 6-8 Garlic Cloves
  • 1″ Ginger Piece
  • 6 Almonds
  • 2 1/2 Tbsp Grated Coconut
  • 1 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 Tsp (Crushed) Fenugreek Leaves
  • 1 Tsp Sugar
  • 1/2 Cup Toned Milk
  • Salt as per Taste
  • 1 1/4 Tbsp  Oil
  • Coriander Leaves (For Garnishing)

METHOD

  1. Dry roast almonds and coriander seeds on a hot tava.
  2. Turn off the heat and add grated coconut. Mix everything and transfer to a grinder-jar. Do it swiftly before coconut gets burnt.
  3. Grind the mixture and transfer to a bowl.image
  4. Grind onion, garlic cloves and ginger in another jar to obtain a paste.
  5. Heat oil in a kadai and add cumin seeds.
  6. Once cumin seeds begin to crackle, add onion paste to it and cook till it turns golden.
  7. Add chopped capsicum along with a pinch of salt and cook for 3-4 minutes.
  8. Make a paste of tomatoes in a grinder and transfer to kadai.
  9. Add turmeric powder and red chilli powder.
  10. Let the contents of kadai cook for 5-7 minutes.
  11. Now, add milk , garam masala and salt  to kadai and cook till oil starts to surface. It will take another 6-8 minutes.
  12. Add paneer and kasoori methi. Cook for 2 minutes and turn off the heat.
  13. Transfer to a serving bowl and garnish with coriander leaves.
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