PANEER CAPSICUM MASALA CURRY

When you are looking at making something quickly and scrumptious meal lunch-which is healthy too, here's paneer capsicum masala curry which can be a quick solution.This is one of the best and easy masala curry recipe wherein stir-fried capsicum pieces are cooked in onion, cashew nuts, coconut, coriander seeds and tomato based delicately spicy masala gravy.Here is a simple curry recipe with a little twist. I have added cashew nuts paste to make a delicious curry with rich gravy. Paneer is rich in protein and is devoid of fat which is very good for health. So this recipe will be useful for all ages, even old people either suffering from diabetes or hypertension can also have paneer. No need to go to the restaurants for having Paneer Capsicum Masala Curry.  This curry goes well with anything like parantha, chapatti, tandoori roti or rice. Anything with paneer came out very well, and hit at my place. I am sure you will also like this creamy, mildly spicy, restaurant style paneer capsicum masala curry. Make this curry at home by following step by step photos and serve it and if you like it then don not forget to share your experience.

INGREDIENTS:
100 grams Paneer (cottage cheese), cubed
3 medium sized Capsicum, cut into 1-inch pieces (approximately 1 cup)
2 medium Tomato, blanched and crushed
2 medium Onion, finely chopped
1/2 teaspoon Ginger, finely chopped
1 tablespoon grated Dry Coconut/ Fresh Coconut
1/2 tablespoon Dry Coriander Seeds
4-6 Cashew Nuts, roughly chopped
1/2 teaspoon Khus Khus (Poppy Seeds), optional
1-2 Dry Kashmiri Chilli, halved
1/2 teaspoon Cumin Seeds
1/8 teaspoon Turmeric Powder
1/2 teaspoon Chilli Powder
1/4 teaspoon Garam Masala Powder
3/4 cup Water
1/2 teaspoon Kasoori Methi
2 tablespoon Fresh Cream
3 tablespoon Butter/Oil
Salt as needed

METHOD:
STEP 1 - Heat 1/2 tablespoon Oil in a heavy based pan over medium flame. Add paneer cubes in it and fry for 1-2 minutes

and then keep them in warm water till you use in gravy.

STEP 2 - Heat 1/2 tablespoon oil in the same pan on medium heat. Add chopped capsicum and sprinkle some salt over it (salt will make them tender).

STEP 3 - Shallow fry over medium flame until tender but still crunchy or for approximate 3-4 minutes.
STEP 4 - Transfer them into a plate and keep them aside.

STEP 5 - Heat 1 tablespoon oil in the same pan over medium flame and add chopped ginger, grated coconut, dry coriander seeds, cashew nuts, poppy seeds, kashmiri chilli and cumin seeds and saute for 30-40 seconds.

STEP 6 - Add chopped onion saute until it turns light brown. Turn off the flame, transfer the mixture to a bowl and let it cool for 3-4 minutes.

STEP 7 - Transfer it to a grinder jar and grind to a medium coarse plate.

STEP 8 - Heat remaining 1 1/2 tablespoon oil in the same pan over medium flame. When oil is medium hot, add prepared paste.

STEP 9 - Stir-fry the paste until light brown for 3-4 minutes.
STEP 10 - Add red chilli powder, turmeric powder and mix well.

Add crushed tomato puree in it and mix well. Cook it for next 3-4 minutes.

STEP 11 - Add garam masala, salt, kasoori methi and 3-4 cup of water. Bring mixture to a boil over medium flame.

STEP 12 - When it starts boiling, cook it for 2-3 minutes.

Add capsicum, paneer cubes and cook for 2 minutes. Stir continuously in between.

STEP 13 - Add fresh cream. Mix well and turn off the flame. Transfer prepared paneer capsicum masala to a serving bowl and serve with butter naan, plain paratha, chapati, rumali roti, steamed or jeera rice.

NOTES: *If you are using frozen paneer cubes then soak them in warm water from 10 minutes and drain before using.
               *Fresh cream is an optional ingredients in the curry.
               *You can replace paneer with potatoes.