Paneer In Capsicum Curry
Paneer in capsicum curry is rich gravy made with tomato, onions, capsicum and cashew nuts. It does not use any cream or butter for cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pepkitchen.com.
Cooking tools:
- Blender
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Airtight container
- Zip-top bag
- Freezer
Ingredients
- 3 tsp oil
- 5 medium onion (washed and chopped)
- 5 medium tomato (washed and chopped)
- 1 red capsicum (or green capsicum (washed and chopped))
- 5 garlic cloves (chopped)
- 1 inch ginger (chopped)
- 25 cashew nut
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 bay leaf
- 1 inch cinnamon
- 300 g paneer (cottage cheese, cut into triangles)
- 1/2 tsp turmeric powder (haldi)
- 2 tsp coriander cumin powder (dhania jeera powder)
- 1 tsp paprika (or kashmiri red chili powder)
- 2 tsp kitchen king masala
- 1 tsp tandoori masala
- 1 tsp sugar
- 3/4 cup water (or as per the consistency needed for the gravy)
- salt (as per taste)
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