PANEER CAPSICUM MASALA CURRY

Paneer Capsicum Masala is a spicy masala curry.This famous Masala Curry is very easy to prepare  and is very popular in  all Indian cuisine.Paneer and Capsicum is a good combination and they together makes the Curry more delicious.Paneer cubes and Capsicum pieces are coated with the ground masala paste of  Onion, Coconut and Cashewnuts along with other spices makes the Curry a tasty and yummy side dish.Adding chopped dry Kasoori methi  leaves at the end gives more flavour to the curry.

The following ingredients are needed to prepare Paneer Capsicum Masala Curry.

Ingredients :-

Oil.                               -4tbsp
Capsicum.                    -4 medium size
Paneer cubes.               -100 gram
Kasoori methi leaves.  - 1tsp [dry]
Red chilly powder.       -1/2tsp
Turmeric powder.         -1/4tsp
Garam Masala powder. -1tsp
Tomato.                         -3 medium size
Salt.                               -1tsp
Water.                            -1cup

For grinding Coconut Masala paste:-

Ginger.                   -1/2tsp
Coconut grated.      -2tbsp
Coriander seeds.     -1tbsp
Cumin seeds/Jeera. -1/2tsp
Poppy seeds.            -1/2tsp [optional]
Kashmiri Red chilly. -1
Onion.                       -3 medium size
Cashewnuts.              -10

Instructions:-

Boil 10 Cashew nuts in hot water for 15 minutes and then soak in the same hot water for 1hour to make the Cashewnuts soft and tender.Drain the water and roughly chop the soaked Cashewnuts and keep aside.

Make a puree of 3 medium size Tomatoes.Wash and wipe the Tomatoes and put them in a pot adding water and bring to a boil.Cook for 5 minutes until the tomato starts to break down.When the Tomatoes are cooled, peel and discard the skin and chop roughly and blend to a smooth puree in a blender.Keep aside.

Peel the skin, wash and finely chop the Ginger and keep aside.

Peel, wash and finely chop Onion and keep aside.

Soak the frozen Paneer cubes in warm water for 15 minutes and drain the Paneer cubes and keep aside.

Wash and chop the Capsicums into 1 inch square pieces and keep aside.

Heat 1tbsp Oil in a pan on medium flame and add the chopped Capsicum pieces.Sprinkle little Salt over it to make the Capsicum tender.Shallow fry for 2 minutes until the Capsicum becomes tender but crunchy. Keep aside.

Heat 1tbsp Oil in a pan and add finely chopped Ginger, grated Coconut, Coriander seeds, Kashmiri dry Red chilly, Poppy seeds and Cumin seeds.Saute well and fry for 1 minute.Add finely chopped Onion and saute well till the Onion becomes translucent and light pink in colour.Switch off the flame.

Grind all the above fried ingredients along with soaked and roughly chopped Cashewnuts to a little coarse paste.Keep aside the ground Masala paste.

Crush the dry Kasoori methi leaves using your hands and keep aside.

Method :-

Heat 2tbsp Oil in a pan and add the ground Masala paste.Stir the paste continuously till light brown in colour for 2 minutes.

Add Kashmiri Red chilly powder,Turmeric powder, Garam Masala powder and fry for a minute on low flame.

Add the Tomato Puree into the pan.Mix and fry well for few minutes.

Add required Salt and 1cup of water into the pan. Mix well and boil for 2 minutes..

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Add the tender and crunchy, shallow fried Capsicum square pieces.Mix and stir well.

Add the Paneer cubes into the pan. Mix and stir well.

Lastly add the crushed Kasoori methi leaves (dry Fenugreek leaves) and saute well. Mix everything well and then switch off the flame.

Transfer the Paneer Capsicum Masala Curry to a serving plate.

A very tasty and delicious Paneer Capsicum Masala Curry is ready to serve with Roti, Chapathi, Paratha, Phulka or with steamed Rice.

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