Paneer Capscium Masala with cream (Bell pepper Cottage Cheese Indian Recipe)
Paneer - 2 cups(cut into small 1/2 inch cubes)
Capsicum - 1 cup (cut into small cubes)
Onion - 1 medium (diced)
Green Chilli - 2 (cut lengthwise)
Garlic - 1/2 tsp (grated or paste)
Cummin - 1/4 tsp
Ajwain (Carrom Seeds) - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/4 tsp
Kasuri Methi - 1 fistful
Red Chilli powder - 1/4 tsp
Tomato - 1 large (pureed)
Cooking Cream - 2 tbsp
Lemon Juice - 1 tsp lemon juice
Coriander Leaves - 4 sprigs
Salt - as needed
Olive Oil - as needed
1. Marinate the paneer with chilli powder, a pinch of garam masala and turmeric and leave it aside for 20 minutes.
2. After 20 minutes, fry the Paneer in 2 tsp of oil. This is just a shallow fry. Once fried, drain them and leave them in a tissue paper to drain all the excess oil.
3. Heat a tbsp of oil in a vessel.
4. Add cummin and Ajwain into it.
5. Once they start to leave aroma (start changing colour), add garlic and onionsand fry till the onion turns translucent.
6. Now add the green chillies, and the spice powders, chilli, turmeric and coriander powder.
7. Once they are mixed well, add the tomato puree, and cook for sometime.
8. Add the fried paneer, cook for 2 minutes, and then add Capsicum and the rest of the garam masala. Add salt here, and cook covered for a minute or so.
9. Remove the lid, and if there is gravy, increase the heat so that the gravy vapourises soon. This dish is expected to be of semi-gravy kind.
10. Once all the excess water evaporates, add the cream, coriander leaves and mix well. Paneer Capsicum Masala is ready. It is best served with Rotis, Chapathis, or rice.