Paneer Capsicum Curry :
Paneer Capsicum Curry is a prevalent Indian dish that combines paneer (Indian house cheese) and capsicum (bell peppers) in a flavorful curry. The dish regularly highlights a wealthy and fragrant tomato-based gravy prepared with a mix of spices.
This is one of the best and most straightforward masala curry recipes wherein stir-fried capsicum pieces are cooked in onion, cashew nut, coconut, coriander seeds, and tomato-based carefully fiery masala gravy. Separated from ordinary Indian curry flavors, capsicum, paneer, onion, and tomato, this paneer capsicum recipe too employments kasuri methi, which includes a decent inconspicuous taste and flavor to the sauce. Make this curry at domestic by taking our step-by-step photo direct and serving it with butter naan, onion raita, and vegetable salad for any family event you need to make special.
Here’s a tasty recipe for Paneer Capsicum Curry:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
| 100 gms Paneer (cottage cheese), cubed |
| 3 medium Capsicums, cut into 1-inch square pieces, (approx. 1 कप) |
| 2 medium Tomatoes, crushed |
| 2 medium Onions, finely chopped |
| 1/2 teaspoon finely chopped Ginger |
| 1 tablespoon ground Dry or Fresh Coconut |
| 1/2 tablespoon Dry Coriander Seeds |
| 4 Cashew Nuts, roughly chopped |
| 1/2 teaspoon Poppy Seeds (khus khus), optional |
| 1 Dry Kashmiri Red Chili, halved |
| 1/2 teaspoon Cumin Seeds |
| 1/8 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chili Powder |
| 1/4 teaspoon Garam Masala Powder |
| 3/4 cup Water |
| 1/2 teaspoon Kasuri Methi |
| 2 tablespoons Fresh Cream, optional |
| 3 tablespoons Oil or Butter |
| 1/2 teaspoon or to taste Salt |
Directions :
1. Warm 1/2 tablespoon oil in a heavy-based skillet over medium fire. Include chopped capsicum and sprinkle a little salt over it (salt will make it delicate). Shallow fry over medium fire until delicate but still crunchy or for approx. 3-4 minutes. Exchange them to a plate and keep them aside until required.
2. Warm 1 tablespoon oil in the same skillet over medium fire. Include chopped ginger, ground coconut, dry coriander seeds, cashew nuts, poppy seeds, dry Kashmiri ruddy chili, and cumin seeds, and sauté for 30-40 seconds. Include chopped onion and sauté until it turns light brown. Turn off the fire, exchange the blend to a bowl, and let it cool for 3-4 minutes. Exchange it in a grinder jar and pound it to a medium coarse paste.
3. Warm the remaining 1½ tablespoons oil in the same skillet over medium fire. When the oil is medium hot, include the arranged paste.
4. Stir-fry the paste until light brown, 3-4 minutes.
5. Include ruddy chili powder, and turmeric powder and blend well.
6. Include smashed tomato puree.
7. Mix and sear for 3-4 minutes.
8. Include garam masala powder, salt, and 3/4 cup water. Bring blend to a bubble over medium fire. When it begins bubbling, cook it for 2-3 minutes.
9. Include capsicum, paneer cubes, and kasuri methi, and cook for 2 minutes. Blend sometimes in between.
10. Include fresh cream.
11. Blend well and turn off the fire. Exchange arranged paneer capsicum masala in a serving bowl and served with butter kulcha.
Tips and Variations:
- If you are utilizing solidified paneer cubes then soak them in warm water for 10 minutes and deplete some time recently using.
- Fresh cream is a discretionary fixing in this curry, you can utilize or avoid it as per accessibility or preference.
- Replace paneer with potato (cut and bubbled) for a basic curry with gravy.
Taste: Delicious shallow browned capsicum and paneer in a fiery and velvety gravy.
Serving Ideas: Since it is one of the simple recipes with paneer and has onion and tomato-based spicy gravy, it can be served with plain paratha, rumali roti, or steamed rice at any time you like it.