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    Paneer Capsicum Masala Indian Recipe (Cottage cheese Bell Pepper Curry Indian)

    Paneer Capsicum Masala Indian Recipe (Cottage cheese Bell Pepper Curry Indian)
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    Posted by Sindhu
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    Paneer Capsicum Masala Indian Recipe (Cottage cheese Bell Pepper Curry Indian)
    Paneer Capsicum is a very famous vegetarian dish in North India. There are variety of recipes with this combination, and this is one, with khus khus. You can also use cashews, or yoghurt for the gravy.
    Ingredients:
    Paneer - 3/4 cup
    Capsicum - 2 (cut into cube sized pieces)
    Onion - 1 Medium (chopped)
    Tomato - 1 big (chopped)
    Ginger - 1 inch (grated)
    Garlic - 2-3 big cloves (grated)
    Coriander Powder - 1 tsp
    Jeera/Cummin - 1/4 tsp
    Garam Masala - 1/4 tsp
    Turmeric - 1/4 tsp
    Chilli Powder - 1/2 tsp
    Khus Khus (Poppy Seeds) - 1 tbsp
    Oil - 2 tbsp
    Salt - as needed
    Water - as needed
    Preparation Method:
    1. Soak the Khus Khus in water, for half an hour.
    2. Shallow fry the Paneer cubes in 1 tbsp of oil. The sides of the Paneer cubes have to be golden. Once fried take them out of the oil, and put them on a napkin. If they are left in the remaining oil,t they become hard, by the time, the rest of the steps are done.
    3. Heat the oil in a kadai, and add cummin to it.
    4. Once the cummin starts spluttering, add ginger garlic.
    5. Once the aroma starts spreading, and the raw smell goes off, add onions and a pinch of salt. This is to accelerate the process of frying the onions.
    6. Once the Onion turns golden, add tomatoes to the mixture, and cook them untill the tomatoes turn mushy.
    7. When the ingredients are mixed and cooked well, switch off the stove, and leave them aside to cool.
    8. Now add the ingredients to a mixer and add the soaked khus Khus to it. Add a teaspoon of water, and grind them to a fine paste.
    9. Heat the Kadai, again and add the ground paste to it. Add the Garam masala, coriander powder, turmeric and chilli powder and 1/2 cup water and allow it to boil. 
    10. When the paste starts boiling, add the Capsicum pieces to it. Cook them for 1 minute, as the pieces might get overcooked and may become soft. It is best to have it a little crunchy for this kind of curry.
    11. Now add, the Paneer pieces, and cook for 2 minutes. If you think the water is not enough for the gravy, add 1/4 cup of water here, and allow to cook. Once you get the right consistency of the gravy (not too watery, and not too dry), switch off the stove.
    12. Voila, Paneer Capsicum curry is ready. You can garnish it with Coriander leaves if you like. This dish goes well with Chapathis or Rotis. 
    Try this at home, and I am sure you will love it.
    Out of Love by Swetha R Mohan
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