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| Paneer Capsicum Curry |
I had it in mind for long that this was a post which deserved to be on the blog by the end of this month.Actually it was something which I prepared in February, but somehow it got pushed back time and again. The fried capsicum brings in a subtle smokey flavour to this dish and the impact of Kasuri Methi complements it justly.
You should try it out!
Serves: 3-4
Preparation Time:20 mins
Cooking Time:25-30 mins
Ingredients:
- Paneer: 250 gms.Cut into rectangular pieces. 3/4 inch by 1/2 inch.
- Red Capsicum(Shimla Mirch): 100 gms. Cut into rectangular pieces.
- Onion Paste: 4tbsp
- Ginger Paste: 1 tsp
- Garlic Paste: 1 tsp
- Vegetable Oil: 2 tbsp for lightly frying the paneer,4 tbsp for the curry
- Salt:To taste.
Powdered Spices:
- Coriander Powder: 1 tbsp
- Kasuri Methi powder:A fat pinch.Dry roast the Kasuri Methi leaves and then make it a powder.
Whole Spices:
- Green Cardamon: 2
- Cinnamon Sticks: A 1 inch piece
- Black Pepper:6-7.Made into a fine powder.
Procedure:
- Heat 2 tbsp of vegetable oil in a kadai.
- When the oil becomes hot, lightly fry the paneer slices for 1.5-2 mins.
- Keep aside the paneer in a tissue to drain the excess oil.
- Heat 4 tbsp of vegetable oil in the kadai.
- Add the whole spices into it. Then add onion paste to it.
- Stir and fry the onion paste till the moisture disappears. The onion paste should become lightly brownish at that point.
- Then add the ginger and garlic pastes.
- After around 2 more mins add the capsicum slices.
- Sprinkle the coriander powder,some amount of salt over the capsicum slices and stir the mixture for 4-5 mins under low heat.
- Then add the fried paneer pieces.
- Continue to stir under low heat for a further couple of mins.Then sprinkle the dry roasted Kasuri Methi powder.
- Add some amount of water depending upon the thickness in gravy required and cook covered for 5-7 mins under low heat.
- Adjust the amount of salt incase required during that time.
Serve with Roti/Paranthas.
