Preparation time: 15 mins | Cooking time: 15 mins | Recipe cuisine: Indian | Recipe category: Side dish
Paneer - 1 cup
Onion - 2 (cubed)
Tomato - 3 (chopped)
Green capsicum - 1/2 cubed
Red capsicum - 1/2 cubed
Yellow capsicum - 1/2 cubed (optional")
Ginger garlic paste - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Kasuri methi - 2 tsp
Salt to taste
Oil as needed
Coriander leaves to garnish
To roast and grind:
Cinnamon - 1 inch
Cloves - 2
Cardamon - 1
Coriander seeds - 2 tsp
Dry red chili - 2
Bay leaf - 1
1.Dry roast the ingredients under 'to roast & grind'. Cool down and grind to a coarse powder. Keep it aside.
2. Heat a pan with little oil and roast all the capsicums for 2 mins. Take it out and toss the paneer too. ( you can immerse the paneer after tossing in warm water until use. This will make the paneer to stay soft.)
3. Heat a kadai with oil and throw in the ginger garlic paste, saute for a while and add the onions.
4. Add the chopped tomatoes, red chili, turmeric powder and salt and saute until it turns mushy.
5. Add the capsicums along with the grounded masala and saute for a min or two.
6. Add the paneer along with kasuri methi. Crush the kasuri methi between your palms and add it. Add 1/2 cup water and adjust the gravy consistency. Simmer in for 5 mins and switch off.
Garnish with coriander leaves and ginger strips. We enjoyed with roti's chappatis
- If you want it dry you can avoid water. It will be in the form of sabzi.
- Saute the capsicums without loosing it's crunchiness.