Paneer dishes are always have a rich taste to them. But it always feels a very tedious process to cook them. Amoeba to the rescue, here is the simplest recipe of paneer capsicum gravy ever made.
Paneer Capsicum Easy recipe
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Ingredients:
Cumin seeds – 11/2 tsp
Coriander- 1 tsp
Fennel – 1/2 tsp
Pepper – 1/2 tsp
Butter- 1 tbsp
Paneer cubes – 15
Capsicum cubes – 10
Bay leaf – 1
Cloves – 4
Cinnamon – 1 inch
Cardamom – 3 pods
Kasuri methi – 1 tsp
Onion (finely chopped) – 1
Tomato (finely chopped) – 1
Mint leaves (finely chopped) – 2 tbsp
Coriander leaves (finely chopped) – 2 tbsp
Ginger garlic paste – 1tsp
Kashmiri red chilli powder – ¾ tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Curd (whisked well) – 2 tbsp
Cashew paste – 2 tbsp
Water – 1 cup
Cream – 2 tbsp
Garam Masala – 1/4 tsp
Method:
Take a large kadai and heat 1 tbsp butter. Add 1 tsp coriander, 1/2 tsp jeera, 1/2 tsp fennel and 1/2 tsp pepper. Saute the spices well. Now add 1 onion, 1 tsp ginger garlic paste, 2 tbsp mint, 2 tbsp coriander leaves and saute well.
Paneer Capsicum Easy recipe
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Transfer the spice mix with ¼ tsp turmeric, ¾ tsp chilli powder and ¾ tsp salt. Saute until the spices turn aromatic. Now add 1 tomato and saute till they turn soft and mushy.
Next, add 2 tbsp curd and 2 tbsp cashew paste. (For cashew paste, soak 6 cashews in hot water for about 15 mins, grind with soaked water into waste paste.) Mix till the oil is released from masala paste. Add 1 cup water and adjust consistency. Now add fried paneer and capsicum, mix gently. Add cream, cover and simmer for 5 minutes. Enjoy paneer capsicum curry with roti, naan or flavored rice