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