Wednesday, January 20, 2010

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.


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 ''


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.

Sending to the Create & carve Event.


  1. Wow tempting capsi & paneer gravy..looks gorgoeus..

  2. wow..nice and creamy recipe..should taste great because of the coconut milk used.

  3. I have one of her paneer book too. The curry looks almost as it is in the picture. Love the rich look of the gravy.

  4. Thanks for the entry the carving is beautiful as is the curry.