Jan 18, 2013

Paneer n Yellow Capsicum in Poppy seeds gravy

Couple of weeks back I tasted a Paneer recipe at a local restaurant that I felt was a little different from the usual ones. We all loved the recipe. I liked a specially different taste that it had. It was a little creamy, little sour, little spicy and something special which is beyond my guess. Guess what ??? I finished an extra portion of naan than I usually take which makes it clear that I was working on every mouthful a little extra to understand the recipe. 

Yes you are thinking right mind started working on guessing the ingredients and about making an attempt to recreate the typical taste which I liked though not the exact recipe. The recipe had capsicum and onion and some more stuff but I have it a little different.  This recipe - my version calls for paneer and yellow capsicum as its main ingredients. For that extra creamy and silky gravy texture we would need poppy seeds and cashews. Hmmm ....  a rich recipe to give a simple dinner gravy a tasty twist which will sure satiate your taste buds. 

To my happiness, the first attempt to this recipe has been a real success. I got to share this with a couple of my friends and 'they + family' have liked it... nope I am sorry they have not like it but they have loved it. At my home all of us have enjoyed. My elder kid, a paneer lover gave me a thumbs  up and giant hug for my yummy trial and my little one loved it too. The recipe was perfect except that I want to change a few steps and try again this week. I am planning to alter the steps when making the gravy to make the cooking faster. I was thinking  to post both styles together but a friend of mine is planning to try this recipe over the weekend so couldnt wait. Anyways I will try that too and update again. Check out this recipe and let me know your comments. 

Serves... 2-3 ppl
Serve option... Roti , Naan or Pooris

This is what u'll need....

Paneer - 200 gms
Yellow Capsicum - 1 
Poppy seeds/khus khus - 2 tbspn
Cashews - 10 nos
Onion - 2
Green Chilli - 1
Red chilli powder - 1/2 tspn
Jeera powder 1/2 tspn
Garam masala - 1/4 tspn
Turmeric powder - 1/4 tspn
Jeera - 1 tspn
Salt to taste
Oil - 2 tbspn

Here is the stir....
  • Heat a pan dry and roast poppy seeds, cashews on medium flame for a few minutes. Make sure you dont brown them. When roasted, remove them from flame and let it cool
  • Toss it into a mixer jar when cooled and grind it to a fine powder. Now pour little water and turn on the mixer for a few more mins so that you get a creamy paste. This may take a few mins depending on your mixer
  • Cut one onion and green chilli and toss it into the mixer. Run it on full speed till it turns smooth again

  • Meanwhile heat a kadhai and pour oil to it. Add some cumin seeds and wait till they crack. Dice one onion and yellow capsicum and add to the pan. Fry for a few minutes till onion and pepper turns soft

  • Pour the ground paste into the kadhai and give it all a good mix till they all blend together
  • Add all the powder spices now - salt, red chilli powder, jeera powder, turmeric, garam masala
  • Give one good stir to bring everything together. Cover the pan with a lid and cook on medium flame for 12- 15 mins or till oil starts separating and onions have turned soft. Stir the mixture once every 2-3 mins and close it again. This will avoid it sticking to the pan 
  • Meanwhile cut paneer into small rectangular pieces and soak in hot water to make it soft. When soft, drain it and let dry
  • Heat oil in a small pan and fry paneer cubes for a few secs till slightly golden
  • Toss in fried paneer to the gravy and give it a toss. Add little water to it to get a little gravy consistency and cook for another minute till it comes to boil. This step is optional - you might want it dry, choice is yours

  • The gravy is now ready to be served. Transfer it to a serving bowl and enjoy hot with yummy rotis or naan or pooris

  • Soaking paneer and frying is optional. Some like to add paneer directly. I do it a couple of ways depending on time and want :)
  • Make sure to stir the gravy once every few minutes as cashew tends to make the gravy stickier than usual
  • Khuskhus should be powdered very well before adding water, else it takes a long time to grind when wet
  • Cooking with lid on makes the process faster


  1. Reshma19/1/13

    Hello Nirmala, very nice blog here. I was looking for some recipe with paneer when I came across your blog. I made it for lunch today and we all liked it. I just thought i should thank you for your nice work here

    1. Sounds great Reshma that it turned out good and you all liked it. Thanks for stopping by, thanks for your compliments and thanks for your time too :)

  2. Reshma19/1/13

    Can you please put the variation that you are planning to try on this recipe. Will come back for it

    1. Am planning to make it again this week or the next. Will sure post my venture pics soon ;) Stop by for more

  3. Rupashri4/2/13

    It was perfect for a first timer like me. The only complaint i had was that i had to work for long. But i shud say it was worth the time i spent. I am new to cooking and your blog inspires me to try more

  4. Sasi4/2/13

    Wow nirmala, this looks so tempting. I really want to try this soon. will let u know how it was

  5. Raksha4/2/13

    I am hooked on to this one. will definitely like to try this one


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