NMOT: Nam Mane Oota Tindi

Paneer Capsicum Masala | Cottage Cheese Capsicum Curry

The soft paneer along with crunchy capsicum and onion tomato curry with Indian spices make this dish a treat to eyes and stomach.

Paneer Capsicum Masala
  1. Finely chop onion or grind it to smooth paste.
  2. Deseed & finely chop or grind tomatoes.
  3. Cut capsicum into 1 inch square pieces. Cut paneer into cubes.
  4. Cut paneer into cubes.
  1. Heat oil or butter in pan, fry cashews & green chillies. Remove & drain them well.
  2. In same oil, add onion & sauté till its light brown.
  3. Then add the ginger garlic paste, sauté until intense smell of ginger garlic paste is gone.
  4. Now add tomatoes & cook until it’s soft.
  5. Add all spice powders (Turmeric, Red Chilli, Coriander & Garam masala) & sauté for 10-12 minutes in low flame.
  6. Now add capsicum pieces, salt, sugar & water. Cook until capsicum is tender.
  7. When oil is floating on top of curry, it’s time to add paneer cubes. Mix well & cook for 2 more minutes.
  8. Add cream & kasuri methi, stir well & switch off the flame.
  9. Garnish with fried cashews & green chillies. Serve with chapathi’s, roti’s & parathas.

Nam Mane Oota Tindi

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