Paneer Capsicum Masala

This Paneer Capsicum Masala is a rich, creamy and flavorful curry prepared by cooking Paneer and Capsicum in an onion and tomato based gravy. This curry goes well with roti, chapati, phulka or naan.

Ingredients:

Paneer – 200gms, cubed
Capsicum – 2 medium sized, each cut into 18 pieces
Onions – 6+1
Tomatoes – 6
Cashewnuts – 1/2 cup
Poppy Seeds – 1/2 tbsp
Red Chilli Powder – 2 tsps
Coriander Leaves – 1 tsbsp
Garam Masala Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Cumin Seeds – 1 ts
Milk – 1/4 cup to soak cashewnuts and poppy seeds for 2-3hrs
Salt to taste
Oil – 3 tbsps

Method:

1. Cut one onion into 12 pieces.
2. Cut remaining 6 onions and tomatoes into 12 pieces each.
3. Heat 1 tbsp oil in a heavy bottomed pan and saute onions till it turns translucent.
4. Now add tomatoes and saute till it becomes soft.
5. Remove from fire and let it cooled.
6. In another pan, heat 2 tbsps oil, add cumin seeds.
7. When cumin seeds turn slightly brown add 1 onion cut into 12 pieces and satue for 2 mins.
8. Add capsicum and saute till capsicum is cooked.
9. Blend sauteed onion and tomato into a smooth paste and add it to capsicum containing pan.
10. Add turmeric powder, chill powder, garam masala powder and salt. Saute this gravy well.
11. Blend cashewnuts,milk and poppy seeds into a smooth paste and add it to the gravy.
12. Add 1 cup water and cook it in medium flame for 5-10mins.
13. Soak paneer cubes in boiling water for 5mins and drain out all the water.
14. Add these paneer cubes to the gravy.
15. Garnish with coriander leaves.
16. Serve hot.