Paneer Capsicum Masala | Cottage Cheese Capsicum Curry
The soft paneer along with crunchy capsicum and onion tomato curry with Indian spices make this dish a treat to eyes and stomach.
| Servings |
|
Ingredients
- 200 grams Paneer/Cottage cheese
- 1 big Capsicum
- 1 big Onion
- 2 big Tomato
- 1 tsp Ginger Garlic Paste
- 4 tsp Cream
- 10 Cashews
- 4 slit Green chillies
- ¼ tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- ¾ tsp Coriander powder
- ¾ tsp Garam masala powder
- ½ tsp Sugar
- ½ tsp Kasuri methi/Dry fenugreek leaves
- 3 tsp Oil/Butter
- Salt to taste
- Water as required
Ingredients
|
|
Instructions
Prep
- Finely chop onion or grind it to smooth paste.
- Deseed & finely chop or grind tomatoes.
- Cut capsicum into 1 inch square pieces. Cut paneer into cubes.
- Cut paneer into cubes.
Method
- Heat oil or butter in pan, fry cashews & green chillies. Remove & drain them well.
- In same oil, add onion & sauté till its light brown.
- Then add the ginger garlic paste, sauté until intense smell of ginger garlic paste is gone.
- Now add tomatoes & cook until it’s soft.
- Add all spice powders (Turmeric, Red Chilli, Coriander & Garam masala) & sauté for 10-12 minutes in low flame.
- Now add capsicum pieces, salt, sugar & water. Cook until capsicum is tender.
- When oil is floating on top of curry, it’s time to add paneer cubes. Mix well & cook for 2 more minutes.
- Add cream & kasuri methi, stir well & switch off the flame.
- Garnish with fried cashews & green chillies. Serve with chapathi’s, roti’s & parathas.
