Kothmiri paneer capsicum

Name: Kothmiri paneer capsicum
Total time: 3600 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 2 medium size onions roughly diced; 6-7 garlic cloves; 1 inch ginger; 2 medium size tomatoes roughly diced; 6 kashmiri Dry chillies soaked/15 regular fresh red chillies; 4 cloves; 1 inch cinnamon stick; 1 bay leaf; 2 pinches peeled green cardamom; 1 small size elcho (black cardamom); 4-5 almonds (can be replaced with cashew); 4-5 cashew nuts; 2 tbsp oil; 100 gr (2-3 feasts full) coriendar leaves with soft stems; 1 tbsp oil; 150 gr paneer; 1 1/2 cups green pepper diced; as required salt; 1/8 tsp turmeric powder; 1/4 tsp rajma masala/kitchen king masala/Punjabi masala; 1/4 tsp dhanajiru powder; 2 tbsp milk cream

Priyangi Pujara @TheDivine

Malawi, Africa

#Nov #W4 #mybestrecipe #Punjabi #lunch #restaurant
Tired of eating the same taste of Punjabi gravy everytime? Well here I presentation to you the gravy woth a twist which is lipsmacking and fingerbiting.

The picture is not so appealing because it was an unplanned click, but the curry was super delicious

Priyangi Pujara @TheDivine

Malawi, Africa

The picture is not so appealing because it was an unplanned click, but the curry was super delicious

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Ingredients

1 hour

3-4 people

For gravy
2medium size onions roughly diced
6-7garlic cloves
1 inchginger
2medium size tomatoes roughly diced
6kashmiri Dry chillies soaked/15 regular fresh red chillies
4cloves
1 inchcinnamon stick
1bay leaf
2 pinchespeeled green cardamom
1small size elcho (black cardamom)
4-5almonds (can be replaced with cashew)
4-5cashew nuts
2 tbspoil
100 gr(2-3 feasts full) coriendar leaves with soft stems
For veggies
1 tbspoil
1 tbsp butter
150 grpaneer
1 1/2 cupsgreen pepper diced
as requiredsalt
1/8 tspturmeric powder
1/4 tsprajma masala/kitchen king masala/Punjabi masala
1/4 tspdhanajiru powder
2 tbspmilk cream

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Steps

1 hour

1

Heat oil in a pan and fry onion dices till translucent. Add the whole spices, the nuts, garlic and ginger. Fry everything for 2-3 minutes. Next add the tomatoes, cover the pan and cook till they are 90% cooked. Then add the coriendar leaves and cook for another 2-3 min. Let the mixture cool and then grind smooth without using water.
2

Combine oil and butter in a pan. Add capsicum and fry for a minute. Next, add paneer cubes and the powder spices. Combine everything well, sauce for a minute and drain them out of the pan. Keep aside.
3

In the same pan with the left over oil, add the grinded mixture. Fry till oil starts t9 separate and the gravy runs smoothly (asif sliding) in the pan. Add the paneer and capsicum. Combine well and then add warm water to adjust the consistency. Also add the fresh cream, cover the pan and simmer for Bout 5 minutes or till the oil oozes on the surface.
4

Serve with paratha and rice.

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Priyangi Pujara @TheDivine

on November 21, 2022 15:02

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋