Today I am going to share with you yet another delicious Indian Paneer recipe. Paneer and capsicum is a wonderful combination and they together make a great side dish for all Indian flat breads and pulaos. My children love paneer, capsicum, mushroom and corn very much, so I always combine one with the other to make delicious side dishes or one pot meals.
Chop onion and tomatoes finely and capsicum into slightly bigger pieces.
Cube paneer and keep it aside.
Soak cashew nuts in hot water for 15 minutes. Drain the water and grind it to a fine paste with little water.
Heat oil in a pan/kadai, add jeera/cumin seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process. Continuous stirring is required for even browning.
Add ginger garlic paste and saute for a few more minutes until the raw smell goes.
Then add chopped tomatoes, turmeric powder, coriander powder, chilli powder and garam masala powder. Cook until tomatoes becomes mushy.(Keep in mind, I have told several times in my earlier Punjabi recipes that you should not add water without cooking the tomatoes. If it is too dry, add just a tbsp of water and cook the tomatoes.)
Once the tomato is cooked, add the capsicum pieces.
Let the capsicum get cooked a little. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the masala.
Then add the cashew nut paste and saute for 3-4 minutes. Now add a cup of water and let it boil well. Let the masala and the flavors get incorporated with the paneer well.
Switch off the flame and garnish with finely chopped coriander leaves. Serve this delicious paneer capsicum gravy hot with roti, paratha, naan or pulao.
More Paneer Recipes from this space.
Check out how to make paneer at home easily.
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