Paneer and Bell Pepper Curry

Name: Paneer and Bell Pepper Curry
Total time: 1800 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 2 tablespoons oil; 150 grams paneer; 1/2 bell pepper, diced; 1/2 onion; 1/2 teaspoon cumin seeds; 3 cardamom pods; 4 cloves; 1/2 inch cinnamon stick; 2 onions; 1 inch ginger; 2-3 garlic cloves; 2-3 tomatoes; 1 tablespoon butter + oil; 1 bay leaf; 1/2 teaspoon turmeric; 3/4 teaspoon chili powder; 1 teaspoon coriander powder; 1/4 teaspoon cumin powder; 2 tablespoons yogurt; Salt to taste; 2 tablespoons cilantro, finely chopped; 1 teaspoon dried fenugreek leaves (kasuri methi)

Kanchan Kamlesh Harwani @Kanchan1520

Godhra

We can make many types of recipes using paneer. Besides Kadai Paneer and Paneer Butter Masala, there are many other recipes we can make with paneer. Paneer Capsicum is one such simple and easy recipe made with paneer, and it tastes delicious.

Kanchan Kamlesh Harwani @Kanchan1520

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Ingredients

30 minutes

3-4 servings

2 tablespoonsoil
150 gramspaneer
1/2bell pepper, diced
1/2onion
For the gravy:
1/2 teaspooncumin seeds
3cardamom pods
4cloves
1/2 inchcinnamon stick
2onions
1 inchginger
2-3garlic cloves
2-3tomatoes
1 tablespoonbutter + oil
1bay leaf
1/2 teaspoonturmeric
3/4 teaspoonchili powder
1 teaspooncoriander powder
1/4 teaspooncumin powder
2 tablespoonsyogurt
Salt to taste
2 tablespoonscilantro, finely chopped
1 teaspoondried fenugreek leaves (kasuri methi)

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Steps

30 minutes

1

Heat 2 tablespoons of oil in a large pan and fry the paneer cubes until golden brown. Remove and set aside on a plate. In the same oil, add bell pepper and onion, cook on high heat for a bit, and then remove to a plate.
2

In the remaining oil, add 1/2 teaspoon cumin seeds, 3 cardamom pods, 4 cloves, and 1/2 inch cinnamon stick. Sauté the spices on low heat.
3

Add onions, garlic, and ginger, and cook until the onions turn pink. Then add chopped tomatoes and sauté until the tomatoes soften. Turn off the heat, let it cool, and then blend into a puree.
4

In the pan, heat 1 tablespoon butter and a little oil. Add 1 bay leaf, turmeric, chili powder, coriander powder, and cumin powder, and sauté. Add the prepared onion-tomato puree and salt, mix well. Cover and cook for 5 to 10 minutes or until the puree thickens.
5

Add 2 tablespoons of yogurt and stir well until everything is combined. Cook, stirring occasionally, until the oil starts to separate from the sides of the pan. Add water as needed and keep on low heat.
6

Add the fried paneer, bell pepper, and onion. Mix well. Cover and cook for 2-3 minutes or until the flavors blend. Top with cilantro and dried fenugreek leaves.
7

Enjoy the hot Paneer Capsicum Curry with naan or roti.
8

Note: Frying the paneer is optional, but it enhances the flavor of the curry. Adding yogurt makes the curry creamy. You can also use cream or cashew paste instead.