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Paneer Capsicum Masala Recipe
How to Make Paneer Capsicum Masala
Paneer Capsicum Masala Recipe: Diced paneer and capsicums are cooked in a spiced onion-tomato gravy to make this dish. Cashews and malai are used to lend it an irresistible edge. Flavourful and wholesome, this kadhai paneer preparation is perfect for a quick lunch or dinner.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Paneer Capsicum Masala
- paneer, cubed
- 2 big green capsicum, diced
- 2 onions, grated
- 2 tomatoes, grated/ pureed
- 1 tomato, diced
- 4 green chillies,, finely chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp fennel (saunf) powder
- 1 tbsp kasoori methi
- 1 tsp coriander (dhania) powder
- 1 tbsp coriander leaves
- 1 tbsp cashew powder
- 2 tbsp malai (cream)
- Salt to taste
- 2 tbsp oil
How to Make Paneer Capsicum Masala
HideShow Media1.
Saute the paneer cubes until golden and keep aside.
2.
Roast the kasoori methi on low flame, cool and crush it using your fingers.
3.
In a thick-bottomed kadhai, heat the oil and add cumin seeds. Next, add ginger-garlic paste and green chillies. Saute for two minutes.
4.
Add the onions and stir continuously. Once they turn translucent, add the turmeric powder, chilli powder, saunf powder, dhania powder and 1 tsp salt.
5.
Add in the tomato puree and 2 cups of hot water. Stir till the mixture leaves the oil.
6.
Then add the kasoori methi, capsicums, diced tomato and fried paneer pieces.
7.
Stir lightly and then add the malai as well as the cashew powder.
8.
Cover and allow to cook for two minutes. Garnish with coriander leaves and serve hot with roti or jeera rice.
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