Paneer In Capsicum Curry

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Paneer In Capsicum Curry. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Paneer In Capsicum Curry is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Paneer In Capsicum Curry is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Paneer In Capsicum Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer In Capsicum Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paneer In Capsicum Curry is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paneer In Capsicum Curry estimated approx 50 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Paneer In Capsicum Curry using 22 ingredients and 8 steps. Here is how you cook it.

#goldenapron
Paneer in capsicum curry is rich gravy made with tomato, onions, capsicum and cashew nuts. It does not use any cream or butter for cooking. The cashew nuts gives a creamy texture and rich taste to the gravy. You can swap paneer with tofu/ mixed vegetables/granules/mushroom to make it vegan. It is gluten free and enjoyed by kids too!! The gravy can be made in advanced and freeze. Thaw the gravy and add paneer /tofu/veggies/mushrooms and enjoy with paratha, roti or naan.

https://pepkitchen.com/recipe/paneer-in-capsicum-curry/

Ingredients and spices that need to be Get to make Paneer In Capsicum Curry:

1. Roasting the vegetables
2. 3 tsp oil
3. 5 medium onion washed and chopped
4. 5 medium tomato washed and chopped
5. 1 red capsicum or green capsicum (washed and chopped)
6. 5 garlic cloves chopped
7. 1 inch ginger chopped
8. 25 cashew nut
9. tempering gravy
10. 2 tbsp oil
11. 1 inch cinnamon
12. 1 tsp cumin seeds / jeera
13. 1 tsp paprika or kashmiri red chilli powder
14. 1 bay leaf
15. 2 tsp kitchen king masala
16. 300 g paneer cottage cheese, cut into triangles
17. 1/2 tsp turmeric powder / haldi
18. 2 tsp coriander / cumin powder (dhania /jeera powder)
19. 1 tsp tandoori masala
20. 1 tsp sugar
21. 3/4 cup or as per the consistency needed for the gravy water
22. as per taste salt

Instructions to make to make Paneer In Capsicum Curry

1. Heat oil in a pan. Add chopped onions, red capsicum, cashew nuts, garlic and ginger. (If you do not have red capsicum, you can use green or yellow capsicum). Mix well and add chopped tomatoes and mix well. Saute the vegetables on medium heat.
2. Saute till all the vegetables and cooked and the water in it is dried out. Keep aside and cool and then grind the roasted vegetables into a smooth paste in a mixer grinder. Heat oil in a pan. Add bay leaf and cinnamon stick and cumin seeds. When cumin seeds crackle, add the ground roasted vegetables paste. Mix well.
3. Saute the gravy on high heat. Stirring continuously to avoid sticking to the bottom of the pan. After 7 minutes the moisture from the gravy will start drying. after 10-12 minutes the gravy is becoming dry and starts releasing oil.
4. After couple more minutes the moisture from the gravy is evaporated and the oil is released. The colour of the gravy is also changed to dark. Add spices - turmeric powder, coriander cumin powder, kitchen king masala, tandoori masala, paprika. (I was making this curry for kids and hence I have preferred using paprika, you can use kashmiri red chilli instead. Paprika gives nice red colour and is not hot). Mix well and saute the spices for couple of minutes. The spices and cashew nuts have released
5. Add water and salt and mix well. Add sugar to balance the sour taste of tomatoes. Add crushed kasuri methi.
6. Mix well and simmer the gravy for 7-8 minutes on low heat. Cover and simmer. The oil is floating on the top. At this stage the gravy can be cooled and store in a ziplock bags or airtight containers in the freezer.
7. Add the chopped paneer to the gravy and mix well. The paneer curry in capsicum is ready.
8. Serve the paneer curry in capsicum is with parathas or naan.

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So that is going to wrap this up for this special food Recipe of Quick Paneer In Capsicum Curry. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!