Paneer Capsicum Gravy

This recipe is from Nita Mehta's cook book. Of course , with a few changes to suit our palate. It is a gravy for the paneer lovers . It is not only loaded with paneer cubes but the gravy is also thickened with crushed paneer. So it is paneer all the way ! The spice powders pack in a punch & the coconut milk softens the spicy gravy & lends a rich flavor to the dish.

Ingredients

Paneer - 150 gms, cubed
Capsicum - 1 No. , diced
Jeera - 1 tsp
Garlic - 4 pods , crushed
Kasuri Methi - 1 tsp
Tomato sauce- 1 tsp
Chilly Powder - 1 tsp
Dhaniya Powder - 1 tsp
Garam Masala - 1 tsp
Salt - as needed
Amchur powder - 1/2 tsp
Sugar - 1 tsp
Oil , Ghee - 2 tbsps, 1 tbsp
Coconut milk / Milk / Cream - 2 tbsps
Grind :
Tomato - 2 No.s, chopped
Green chilly - 3 No.s
Ginger - 1/2 ''

Method

Cube paneer & crush some paneer, say 2 tbsps & reserve it.
Mix the ghee with the oil & fry paneer cubes till brown. Immerse these in hot water till needed.
In the same oil, splutter jeera & brown the crushed garlic.
Stir in the capsicum & saute for 2 minutes.
Pour in the tomato mixture & stir till the oil separates.
Add all the other ingredients from kasuri methi to sugar & stir for 1 minute.
Pour some water to the required consistency, put the crushed paneer & bring to a boil.
Slip in the paneer cubes & add the coconut milk. Cook for two minutes.
Dig into it with roti of choice.
Bon appetite.



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