Paneer Capsicum - A simple family meal
A creamy, flavourful paneer curry made with colourful bell peppers, tomatoes, cashews and aromatic spices. It’s simple to prepare and pairs beautifully with rice, pulao or chapatis.
Ingredients
For the Paneer & Bell Pepper
500 g paneer (cottage cheese), cut into cubes
1 red bell pepper, cut into cubes
1 green bell pepper, cut into cubes
3 medium onions, finely chopped
4 medium tomatoes, peeled and chopped
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp ginger-garlic paste
Salt to taste
1 tbsp butter
Oil, for cooking
Cashew Paste
15–20 cashew nuts
A little water, as required
Grind the cashew nuts with a little water to make a smooth paste.
Spice Powder
1¼ tsp chilli powder
1 tsp coriander powder
½ tsp cumin powder
¼ tsp pepper powder
¼ tsp garam masala powder
¼ tsp turmeric powder
Method
Heat oil in a pan. Add the finely chopped onions and sauté until they turn lightly brown.
Add the chopped tomatoes and salt to taste. Cook until the tomatoes become soft and well cooked.
Add the prepared cashew paste along with a little water. Mix well and cook for about 1 minute.
Add the chilli powder, coriander powder, cumin powder, pepper powder, garam masala powder and turmeric powder. Mix well.
Add a tbsp of butter, a tsp of ginger garlic paste and the dried fenugreek leaves and give everything a good mix.
Add some water to achieve your desired gravy consistency. Cook for about 2 minutes on medium flame, stirring occasionally.
Add the chopped red and green bell peppers and cook for 1 minute, keeping them slightly crisp.
Add the paneer cubes . Gently mix and cook for another 2–3 minutes on medium flame.
Turn off the heat and serve hot.
Serving Suggestions
Serve with steamed rice, pulao or chapatis.
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