PANEER CAPSICUM MASALA

This is one of the best and easy recipes wherein sauteed onion petals, capsicum pieces and paneer are cooked in onion-tomato based delicately spicy masala gravy.

Ingredients:

For Sauteing:

· Oil - 2 tbsp

· Onions – 2 medium sized (cut into Petals)

· Capsicums – 3 (diced)

· Paneer – 200 gms (cubed)

For the Masala:

· Tomatoes - 4-5 medium size (roughly chopped& pureed)

· Onions - 2-3 medium size (roughly chopped & pureed)

· Ghee - 2 tbsp

· Jeera - 1 tbsp

· Ginger garlic paste - 2 tbsp

· Green chillies - 1 tbsp (chopped)

· Turmeric powder – ¼ tsp

· Salt to taste

· Gram flour (besan) - 1 tbsp (roasted)

· Red chilli powder - 1 tbsp

· Coriander powder - 1 tbsp

· Water as required

· Garam masala - 1 tsp

· Kasuri methi - 1 tsp

· Fresh coriander leaves (finely chopped)

Method:

· Take a pan, add ghee and oil, sauté the onion petals, capsicum and Paneer individually. Shallow fry the paneer pieces from all sides until golden brown in colour. Keep it aside.

· Transfer the roughly chopped onions to a grinding jar and grind to make smooth puree. Keep aside for later use.

· Similarly transfer the roughly chopped tomatoes to a grinding jar and grind to make smooth tomato puree. Keep it aside.

· Set a deep pan or wok on medium heat, add ghee, jeera and sauté for a minute.

· Add ginger garlic paste, green chillies and turmeric powder, mix well and cook for 1-2 minutes.

· Add the pureed onions, fry till it turns brown and now add the pureed tomatoes, mix well and add salt to taste, stir and cook for 4-5 minutes.

· Add roasted besan, red chilli powder and coriander powder, mix well while stirring and cook until oil is released.

· Add the sautéed capsicum and onion petals, mix well and cook for 5-6 minutes, while stirring in intervals

· Add water if the masala dries out.

· Now add the shallow fried paneer and cook for 2-3 minutes.

· Add garam masala, kasuri methi and freshly chopped coriander leaves, mix gently, stir and cook further for 2-3 minutes.

· Your Paneer Capsicum Masala is ready to be served, garnish with some more freshly chopped coriander leaves and serve hot with hot roti or paratha of your choice and steamed rice, jeera rice or pulav as per your preference.