Toggle navigation
Home
BIZ Directory
List your business
Automotive (305)
Accountants & Tax Agents (310)
Beauty Salons (302)
Child Care & Day Care (48)
Churches (15)
Clothing Retailers (223)
Dentists (235)
Driving Schools (97)
Gurudwara (32)
Insurance (31)
Jewellery & Watch Retailers (72)
Lawyers Barristers and Solicitors (142)
Migration Agents & Services (266)
Mortgage Brokers (65)
Photography & Videography (131)
Restaurants (1677)
Sewing & Alterations (76)
Supermarket and Grocery Stores (739)
Temples (60)
More Categories
Classifieds
Post Classifieds
All Categories
Automotive (49)
Baby and Children (22)
Books, Music and Games (18)
Business Services (1228)
Clothing and Jewellery (51)
Community (75)
Electronics and Computer (67)
Freebies (2)
Home and Garden (157)
Jobs (15)
Matrimony (4)
Miscellaneous Goods (80)
Pets (89)
Real Estate (26)
Sports and Fitness (6)
Swap-Trade (29)
Events
Promote Your Events - Free
Upcoming Events
Movies
List Your Movies - Free
Movie Sessions
More
Deals
What's Happening
Sydney
Melbourne
Adelaide
Perth
Brisbane
Canberra
Adelaide
Darwin
Hobart
Blog
All Blogs
Indian Baby Names
News
Cooking
Business
Agriculture
My Account
Latest Updates
Paneer Capscium Masala with cream (Bell pepper Cottage Cheese Indian Recipe)
Share
Posted by Sindhu
Cooking
Jun-13-2015
Paneer Capscium Masala with cream (Bell pepper Cottage Cheese Indian Recipe)
Ingredients:
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
Preparation Method:
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.