Paneer Capsicum Masala

220

Ingredients

Capsicum – 2 big ones cut lengthwise
Paneer cubes – 100 gms
Onion – 1 big one finely chopped
Tomatoes – 2 medium finely chopped
Ginger Garlic paste – 1 1/2 tsp
Tomato paste – 1 tsp OR tomato puree – 2 tbsp
Cashews – 2 tsp
Milk – 2 tbsp
Cream – 1 tbsp
Dhana-Jeera Powder – 1 1/2 tsp
Red Chilli powder – 1 tsp
Turmeric powder – 1 tsp
kasuri methi – 1/2 tsp
finely chopped coriander leaves – 2 tsp
Butter
Salt

Method

Take a heavy bottomed vessel and add butter to it.
When butter heats up, add turmeric powder.
Now add ginger garlic paste and onions and fry till onions are slightly brown in color.
Then add finely chopped tomato and fry for a minute.
Make a fine paste of cashews and milk by grinding it in a mixie.
Now add the tomato paste, cashew paste, red chilli powder and dhana jeera powder and fry for a minute.
Let this mixture cool for about 10 mins and then grind it in a mixie to a fine paste (This paste will be nice orange in color).
Take a vessel and heat butter.
To this add capsicum and fry for about 5 minutes.
Then add the fine paste.
Let it boil for a few mins.
In another tawa heat some butter and shallow fry paneer cubes.
Add this to the above mixture and fry for a few minutes.
Now add kasuri methi and fry for a few more minutes.
Add beaten cream to this mixture and garnish it with finely chopped coriander leaves.
Serve hot with rotis, naans and parathas.