Dec 10, 2013

Paneer and Green Capsicum in a silky soft gravy...

Paneer with capsicum is such a lovely combi. I should say, they complement each other really well. I have had so many versions in different restaurants and different places/homes but I have never said no it. It is just my favorite. I like it more when it made with a silky gravy, a little thick which cover everything lightly but doesnt submerge the paneer into the gravy. Its actually that I like the semi-gravy version

This recipe here is simple, nothing too tricky. I follow the rule to cook it on low flame to bring out the flavors and also the silkiness. Its not that you sweat around the stove for hours but just a few extra minutes. No stirring too much, leave it on low flame and let it slow cook

Make this with roti or naan and you are sure to appreciate yourself for a job well done

Serves... 4 ppl
Serve option... Hot wtih roti / puri / naan

This is what u'll need....

Paneer cubed - 1 cup
Poppy seeds - 1 tbsn
Cashews - 5-6 
Onion - 2
Capsicum - 1
Tomato - 1
Turmeric owder - 1/4 tspn
Jeera powder - 1 tspn
Red chilli powder - 1
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Heat up a kadai and add the cashews, poppy seeds. It should be fried dry without any oil. Remove from flame and let it cool. Once it cools down put in a blender and grind it try for a minute. Pour little water and grind it to make a fine paste. Set it aside for now
  • Soak freshly cut paneer cubes in warm water till the gravy gets ready
  • Chop onions roughly and blend it in a mixie to a fine puree
  • Heat a tablespoon of oil and pour the onion paste into it
  • Keep stirring the onion paste till it loses the water content, gets to be a little on the browner side and starts oozing out oil around the corners
  • Now grind the tomato to a puree form and pour it on the onion
  • Time for the dry spices - its gonna be simple. Just add turmeric powder , cumin powder and red chilli powder. Salt it as per you taste. Blend everything together ans let it simmer for a while till the mixture starts oozing out oil again

  • Meanwhile we got a couple of jobs to be done. Dice capsicum and onion and fry them a little in half a tablespoon of oil

  • When the tomato gravy starts oozing oil add the poppy seeds and cashew puree to the gravy. Blend it all together and let it cook for a minute. By this time I guess the gravy should be ready. I like this recipe in a semi-gravy style so I leave it a little thick at this step. If you prefer more gravy then add little water at this stage

  • Add the fried onion,capsicum and the paneer with the water drained. Blend it together and cook for another minute or two
  • Garnish the way you like. I like it just the way it is so its perfect for me. Serve hot with roti or naan for the perfect combination

  • Let the gravy cook on low flame to bring out the best flavors
  • Soak paneer in warm water before adding to the gravy. This helps paneer to remain soft
  • Keep an eye on the kadai after adding the poppy seeds puree as it tends to burn easily. So make sure you keep stirring at this minute - should not take more than a minute 

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