Paneer Capsicum Masala Recipe
Paneer Capsicum Masala with a cashew-milk base and shallow-fried paneer. A rich, creamy weeknight curry ready in under an hour. Pairs well with roti or naan.
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 www.awesomecuisine.com.
Cooking tools:
- Vessel
- Mixie
- Dosa pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Whisk
- Mixing bowl
- Plate
- Kitchen towel
Ingredients
- 2 Capsicum (big ones cut lengthwise)
- 100 gms Paneer cubes
- 1 Onion (big one finely chopped)
- Tomatoes - 2 medium finely chopped
- 1 1/2 tsp Ginger Garlic paste
- 1 tsp Tomato paste (OR tomato puree - 2 tbsp)
- 2 tsp Cashews
- 2 tbsp Milk
- 1 tbsp Cream
- 1 1/2 tsp Dhana-Jeera Powder
- 1 tsp Red Chilli powder
- 1 tsp Turmeric powder
- 1/2 tsp kasuri methi
- 2 tsp finely chopped coriander leaves
- Butter
- Salt
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