Paneer Capsicum Masala

Today, I wish to share a paneer recipe with you. I hope you love this tasty and rather spicy combination of paneer and capsicum in ground masala. Capsicum has its unique flavor and it adds spice to the gravy. Give it a try.

Ingredients: (Serves four)

Paneer/ cottage cheese - 200 gms, cut into cubes

Capsicum - large, 1 no

Green peas - shelled, ¼ teacup

Onion - large, 2 no, cubed

Tomato - large, 1 no cubed

Bottle gourd - peeled, deseeded and cubed, 1 cup

Oil - 1 tablespoon

Ginger - ¼ inch piece

Garlic - 3 pods

Cashew nuts - 1 tablespoon

Green chili - 2 no, adjust to taste

Jaggery powder - 1 teaspoon (optional)

Kasuri methi - roasted and crushed, 1 teaspoon

Salt - to taste

For masala paste:

Curds - ½ teacup

Coriander powder - 1 tablespoon

Cumin powder - 1 teaspoon

Turmeric powder - ½ teaspoon

Garam masala - 1 teaspoon

Method:

Heat oil in a kadai, add cut onion pieces and saute till they turn transparent. Add garlic and fry for minute. Add in ginger, tomato, bottle gourd, green chilies, cashew nuts and half a cup of water. Cover and cook on low flame till the vegetables are done. Switch off the stove. Once the mixture is cooled to room temperature, grind it into a smooth paste using a mixer-grinder.

Mix all ingredients for masala paste in curds to form a smooth paste and keep aside. 

Cover and cook the ground paste in the kadai on low flame till it thickens. Add in capsicum, green peas, required salt and half a cup of water. Cook till the vegetables are ready. Add in the masala paste and half a cup of water. Bring it to boil and simmer for 2 minutes. Now add kasuri methi powder, jaggery powder and paneer cubes. Add water if the gravy is too thick. Simmer for 5 minutes. Paneer capsicum masala is ready. Serve hot with chapati or roti.

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