Paneer capsicum is an easy to make delicious paneer curry with crunchy bell pepper or capsicum and rich cottage cheese. It is a simpler version of kadai paneer that you can make in 20 minutes. Vegetarian and gluten free
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Side Dish
Cuisine: Indian
Keyword: paneer capsicum
Servings: 3
Calories: 346kcal
Author: Harini
Ingredients
1cuppaneercubed
`1cupbell peppercubed
3/4cuponionchopped fine
2cupstomatoesfinely chopped
15cashew nuts
1teaspoonchilli powder
1teaspoongaram masala powder
1teaspooncoriander powder
1/2teaspoonturmeric powder
Salt
Kasuri methi
3teaspoonsoil
Instructions
Soak 15 cashew nuts in water for 20 minutes. Grind to a smooth paste. Chop onions and tomatoes. Cube the paneer and green bell pepper and set aside.
Heat 3 teaspoons oil in a kadai and temper with cumin. Add onions and saute well.Add the tomato and saute till cooked and mushy. Add the capsicum pieces and saute for 3-5 minutes. I have used only green pepper but you can also use colored ones for this sabzi.
Add spice powders and mix well- 1/2 teaspoon garam masala powder, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder
Add 1 cup of water and salt. Bring to a boil. Add the cashew paste and mix well. cook till the gravy thickens.
Add the cubed paneer and continue to cook till it reaches gravy consistency.
Garnish the paneer gravy with crushed kasuri methi and chopped coriander leaves. Serve paneer capsicum masala hot with rice or flat breads.
Notes
1.You can use butter instead of oil 2.You can reduce the number of cashews and use 1 teaspoon cornflour mixed with 1/8 cup water to thicken the gravy 3.Instead of garam masala you can use pav bhaji masala,chole masala for a different flavor.