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5 October, 2014

Paneer Masala with Capsicum

Posted in : Accompaniments, Indian Cuisine, Kid Friendly, Meal, North Indian Cuisine, Paneer, Stir-Fry or Dry Vegetables on by : admin Tags: , , , , , , , , ,

 

Paneer Masala with Capsicum

In continuation of the series North Indian side-dishes, I have today this delicious dish that I had long ago found
on the site cinnamon n spice. I had made it ages ago and remembered this yummy dish occasionally but since I could not remember the details I have just hoped to make it yet again.

The other day when I was cleaning up I found the scrap of paper on which I had written the recipe.

Paneer Masala with Capsicum

 

Paneer Masala with Capsicum

Recipe Source: CinnamonNspice
Ingredients:
  • 400 gms paneer, diced
  • 2 medium capsicum, diced ( I used coloured)
  • 2 onions, chopped fine
  • 4 tbsp tomato puree
  • 1 large tomato
  • 1 tsp garlic ginger paste
  • 1 tbsp kasuri methi (dry fenugreek)
  • 1 tbsp cashews
  • 1tbsp raisins ( I did not use)
  •  A pinch black salt
  • 1/4 tsp red chilli powder
  • A pinch hing/asafoetida
  • A pinch turmeric powder
  • 1 tsp sugar
  • Salt to taste
  • 2-3 tbsp oil
  • 2-3 tsp of North Indian Spice Masala

 Method:

  •  Heat a kadhai/wok and drop the  Kasuri Methi. Switch off the gas. Set aside. Once the pan cools crush the methi between fingers and powder it.
  • If using soak raisins in hot water for a few minutes and drain.
  • Heat oil in a kadhai/wok. Add cashews and sauté till golden in colour.
  • Drain them. In Goa, we can pick up assorted sizes but you could chop them into smaller pieces.
  • In the same oil add capsicum sauté for a few minutes. Drain  and set aside.
  • Now add hing/asafoetida, ginger-garlic paste and sauté till the raw smell goes away.
  • Add the onions and sauté till transparent.
  •  Add tomato puree and cook for a few minutes on low heat till oil separates.
  • Now add salt, rock salt, sugar, and turmeric powder, red chilli powder mix and cook for a minute on low heat.
  • At this point you can add the capsicum cover and cook for a minute. But since we do not like cooked capsicum
    much I did not do this step.
  •  Add chopped tomatoes, salt and the ground masala. Cover and cook for few minutes till capsicum (in case you are cooking the capsicum) is tender yet firm.
  • Add paneer pieces and salt mix well. Cover and cook for a minute or two. Add crushed kasuri methi. In case you are using raisins now will be a good time to add them.
  • Switch off the heat add the capsicum in case you have not cooked it like me.
  •  Add cashews. Garnish with coriander leaves.
  •  Enjoy with hot with chapattis.
Paneer Masala with Capsicum

 

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0 thoughts on : Paneer Masala with Capsicum

  • October 5, 2014 at 2:16 pm

    color capsicum with paneer hmmm very inviting

  • October 5, 2014 at 7:44 pm

    Lovely color constrast, a treat to the visual eater like me.

  • October 6, 2014 at 9:49 am

    Love to have this irresistible paneer masala with some rotis.

  • October 6, 2014 at 10:07 am

    North India is associated with paneer..you have put a wonderful dish with it..looks delicious.

  • October 7, 2014 at 2:33 am

    love this nutritious sabzi,yummy!

  • October 7, 2014 at 9:54 am

    Paneer combination with capsicum always a hit in my home… Your's look yummy.

  • October 8, 2014 at 3:00 am

    Your dish with paneer & peppers looks amazing.

  • October 9, 2014 at 7:01 pm

    That north Indian spice mix seems to be flavorful and have noted it down to try. I bet that has made this dish delicious.

  • October 10, 2014 at 8:34 am

    The masala sounds interesting Archana..anything with paneer we love..

  • October 14, 2014 at 3:54 am

    I love paneer and this version sounds yummy

  • October 17, 2014 at 12:36 am

    paneer and capsicum are a marriage made in heaven ! I make this gravy very often, although with slight changes !

  • October 20, 2014 at 7:32 pm

    This looks colorful and tasty, Archana.

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