Paneer Capsicum Curry

Name: Paneer Capsicum Curry
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Paneer; 3 Green capsicum; 2 Tomato; 3 Onion; 1 Potato; 1 tsp Black pepper; 1 tsp Cumin seeds; 4 tbsp Oil; 4 cloves Garlic; 1 inch Ginger; to taste Salt; 1 tbsp Gram flour (besan); 1 cup Water; as needed Turmeric; 0.5 tsp Cumin powder; as needed Coriander powder

Pabi Chettri @cook_221284

shillong,Meghalaya

Paneer capsicum gravy tastes delicious😋with both roti and rice🍚.

Pabi Chettri @cook_221284

shillong,Meghalaya

Paneer capsicum gravy tastes delicious😋with both roti and rice🍚.

Saved

Ingredients

1hr

4 servings

500 gPaneer
3Green capsicum
2Tomato
3Onion
1Potato
1 tspBlack pepper
1 tspCumin seeds
4 tbspOil
4 clovesGarlic
1 inchGinger
to taste Salt
1 tbspGram flour (besan)
1 cupWater
as neededTurmeric
0.5 tspCumin powder
as neededCoriander powder

Saved

Steps

1hr

1

Cut paneer into small pieces, coat with turmeric and salt, and fry until golden. Fry potato pieces in the same oil.
2

Heat oil, sauté onions until slightly soft. Add cumin seeds and garlic, stir briefly.
3

Add black pepper, mix, then add tomatoes. Cook until tomatoes are mushy.
4

Remove from heat, blend onion-tomato mixture into a smooth paste.
5

In a pan, heat a little oil, roast gram flour until fragrant. Add the masala paste, mix and sauté on low flame.
6

Add capsicum, fried potatoes, and paneer. Add salt, mix, cover and cook for 2 minutes.
7

Add cumin powder and coriander powder, mix well. Stir vegetables.
8

Add 1 cup water, cook until desired consistency.
9

Cook the vegetables well. And ready to serve.