PANEER CAPSICUM

Paneer and capsicum is a wonderful combination and they together make a great side dish for all Indian flatbreads and pulaos. The sabzi can be made with or without a gravy. 

INGREDIENTS:

Homemade paneer

Capsicum - 1

Cumin seed - 1 tsp

Ginger garlic paste - 1 tsp

Onion - 1

Tomato purée - 1

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Kasoori methi - 1/2 tsp

Cream - 1/4 cup

Salt to taste

Coriander leaves

METHOD:

1.Heat oil in a pan/kadai, add cumin seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process.

2. Add ginger garlic paste and saute for a few more minutes until the raw smell goes.

3. Then add turmeric powder, coriander powder, chili powder and cumin powder.  Fry till the raw smell goes. (Stove should be in low flame).

4. Add tomato puree, salt and cook till the oil leaves the side.

5. Add the capsicum pieces. Let the capsicum get cooked a little. 

6. Add water as per your consistency and cook it for 2 to 3 min.

7. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the masala.

8. Add garam masala powder, kauri methi, and heavy whipping cream. Let it boil well. Let the masala and the flavors get incorporated with the paneer well.

9. Switch off the flame and garnish with finely chopped coriander leaves. Serve this delicious paneer capsicum gravy hot with roti, paratha, naan or pulao.