Friday, July 8, 2011

Paneer Capsicum Masala

1 Green Capsicum (Diced)
1/2 cup Paneer (Cubed)
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Kashmiri chilli powder
A big pinch of Kasoori Methi (dried fenugreek leaves)
2 tbsp oil/butter
1 tbsp Tomato paste
3 tbsp Fresh milk
Few coriander leaves for garnishing
Salt to taste

For Grinding:
-Onion Puree: 2 Onion, 2 green chillies, 4 cloves garlic
-Tomato puree: 2 tomatoes

  • Grind the ingredients for onion and tomato puree into fine pastes. keep aside.
  • Heat oil/butter in a wok. Add fennel and cumin seeds.
  • Add the onion puree and fry till the raw smell goes off.
  • Then add turmeric, chilli and coriander powders. Fry for few mins. Now add the tomato puree and tomato paste. Stir well.
  • Now add kasoori methi and salt. Fry till the oil separates.
  • Add capsicum with 1/4 cup water and cook under low flame. Then add paneer, stir well to mix all the ingredients.
  • Now add fresh milk and cook till oil comes to the surface.
  • Garnish with chopped coriander leaves.
  • Serve this with Chapatti/ Naan and Raita.

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