Paneer Masala with Capsicum

 

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

• 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