Paneer Capsicum Curry

Paneer Capsicum Curry

Paneer is a favourite in our family and is prepared very often. I got bored of preparing the same old paneer butter masala and some other common dishes. Last week, I was going through a non-veg book (presented by my neighbour ) where the chicken was marinated in a gravy and then cooked on a low flame. I tried the same with paneer and it was superb. Using homemade paneer would yield a more rich curry.

This is a simple curry
but involves a bit of preparation. The paneer is marinated in cashew-melon seeds paste along with curd. Not too much of masalas or spices are involved, hence it is very easy to prepare.

Method :

Soak cashewnuts in warm water for 10-15 minutes.

Grind cashews, melon seeds, ginger and green chillies to a fine paste.

Transfer this paste to a bowl. Add curd, salt and turmeric powder to the cashew-melon seeds paste and mix well.

Add diced paneer to this curd mixture and allow to marinate for half an hour.

Meanwhile, chop onion and capsicum. Coarsely, crush shah jeera, cloves and cardamom in a mortar pestle and keep aside.

Heat oil in a pan and add crushed jeera mixture and allow to splutter.

Add sliced onions and fry until they become transparent.

Add diced capsicum pieces and fry 3-4 minutes. 

Add marinated paneer mixture and mix well.

Add required water as per your desired consistency.

Allow to cook until a boil. Add tomato sauce and mix well.

Mix garam masala powder and kasuri methi powder.

Check for salt and spice and serve hot with roti, chapathi, naan or any Indian flat bread.

Ingredients :

Capsicum 2
Onion 2
Paneer 200g
Tomato Sauce 2 tbsp.
Garam Masala 1 tsp
Kasuri Methi 1/2 tsp
Oil 2 tbsp

For grinding :

Cashewnuts 17
Melon seeds 2 tsp
Ginger 1"piece
Green chillies 2

For marinating :

Curd 6 tsp
Turmeric 1 tsp
Salt to taste

For Crushing :

Shah Jeera 1 tsp
Cloves 4
Cardamom 2

Preparation :

1. Soak cashews in warm water for 10-15 minutes.
2. Grind cashews, melon seeds, ginger and green chillies to a fine paste.
3. Add curd, salt and turmeric in the above ground paste and mix well.
4. Marinate paneer in the above curd and cashew mixture for half an hour.
5. Heat oil in a pan and add crushed jeera, cloves and cardamom.
6. Allow to splutter.
7. Add onion slices and fry until they become transparent.
8. Add capsicum and fry for 3-4 minutes.
9. Add the marinated paneer along with the curd mixture.
10. Add water and cook until it comes to a boil.
11. Add tomato sauce, garam masala and kasuri methi and mix well.
12. Check for salt and spice and serve hot with any Indian bread.

Notes :

1. Cream can be added but it will make the curry very rich.
2. Whole garam masalas can be included instead of garam masala powder.
3. Red chilli powder can be added instead of green chillies.