To be honest, like any other Punjabi even I am a big fan of Paneer. You serve me any Paneer dish and I will eat it happily. Paneer Capsicum is one of my favorites. The freshness of capsicum with a blend of curd and tomatoes."Yum" is all that I can say so let your taste buds enjoy the flavour of this yummy dish 
Ingredients:
200 gms paneer cubes, I am using Amul Paneer (Cottage Cheese)
2 green chilies
3 tomatoes
2 tbsp curd
4-5 garlic cloves
1 inch ginger
1/2 cup small pieces of capsicum
1 tsp coriander powder
1/2 tsp kashmeri red chili powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
4 cardamon pods
4-5 cloves
1 inch cinnamon stick
1 bay leaf
Salt to taste
2-3 tbsp oil for cooking
Coriander leaves for garnishing
Method:
Heat oil in a pan and shallow fry the paneer cubes until they turn light brown in colour. Remove on a paper towel to soak the excess oil. Use the remaining oil in the pan to cook the tomato paste later.
Grind together tomatoes, garlic, green chilies, and ginger. I measured after grinding and it was approx 1 1/2 cup puree.
Place the pan back over medium heat. Add little more oil, if you think it is not enough.
Add bay leaf, cinnamon, cardamon, and cloves to the oil and saute for few seconds until you get a nice aroma.
Add the tomato puree and cook until oil separates. Stir in between
Add coriander powder, turmeric, salt, red chili powder, garam masla and cook for a minute.
Add curd and cook until oil separates, this can take 3-4 mins.
Add capsicum and cook for 2-3 mins. You don't need to cook capsicum much. It should remain crisp like you see in chili paneer.
Add paneer along with 1 tbsp water and stir. Cook on high for 1-2 mins.
Switch off the flame and cover the pan with a lid. I like to keep it covered for at least half an hour to allow the flavours to incorporate in the paneer.
Paneer Capsicum is ready to serve. Garnish with coriander leaves and serve with rotis.
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| Paneer Capsicum |
200 gms paneer cubes, I am using Amul Paneer (Cottage Cheese)
2 green chilies
3 tomatoes
2 tbsp curd
4-5 garlic cloves
1 inch ginger
1/2 cup small pieces of capsicum
1 tsp coriander powder
1/2 tsp kashmeri red chili powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
4 cardamon pods
4-5 cloves
1 inch cinnamon stick
1 bay leaf
Salt to taste
2-3 tbsp oil for cooking
Coriander leaves for garnishing
Method:
Heat oil in a pan and shallow fry the paneer cubes until they turn light brown in colour. Remove on a paper towel to soak the excess oil. Use the remaining oil in the pan to cook the tomato paste later.
Grind together tomatoes, garlic, green chilies, and ginger. I measured after grinding and it was approx 1 1/2 cup puree.
Place the pan back over medium heat. Add little more oil, if you think it is not enough.
Add bay leaf, cinnamon, cardamon, and cloves to the oil and saute for few seconds until you get a nice aroma.
Add the tomato puree and cook until oil separates. Stir in between
Add coriander powder, turmeric, salt, red chili powder, garam masla and cook for a minute.
Add curd and cook until oil separates, this can take 3-4 mins.
Add capsicum and cook for 2-3 mins. You don't need to cook capsicum much. It should remain crisp like you see in chili paneer.
Add paneer along with 1 tbsp water and stir. Cook on high for 1-2 mins.
Switch off the flame and cover the pan with a lid. I like to keep it covered for at least half an hour to allow the flavours to incorporate in the paneer.
Paneer Capsicum is ready to serve. Garnish with coriander leaves and serve with rotis.
 |
| Paneer Capsicum |
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