Introduction:
Green Capsicum: 250 gm
Curd:1/2 cup
Fresh cream/malai: 4 tsp
Cumin seeds: 2 tsp
Bay leaf-4
cloves-4
Black peppercorn: 4
Cinamon stick: 1/2 inch piece
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Corriander powder: 2 tsp
Garam masala powder: 1/2 tsp
Black pepper powder: 1/4 tsp
Sugar: 1/2 tsp
Salt: to taste
Oil: 5 tsp
Green corriander: for garnishing
Fresh cream: for garnishing
Preparation time: 20 min
Cooking time: 15 min
Serves for : 4 Persons
TIPS:
1. Sugar is added to cut the sourness of curd.
2. You can also make a smooth paste of tomatoes and grren chillies. But the chopped version of tomatoes make it more delicious.
3. Capsicums and paneer can also be deep fried before adding it to the recipes. This will make the curry more quickly, as we do not need to cook till the capsicums are soft but it will result in a more oily dish.
4. Onions and garlic can aslo be added. Add the chopped onions and garlic before adding tomatoes and cook them till it turns golden brown. Then follow the recipes as mentioned above.
"Kadhai paneer" is an ultimate combination of capsicum and cottage cheese. This curry is really good for those who avoid to eat a lot of gravy dishes. This is so easy to prepare and delicious for day to day servings. I'm telling you the recipe for kadhai paneer without onions and garlic but if you like, you can add onions and garlic to the dish.
Ingredients:
Green Capsicum: 250 gm
Cottage cheese: 150 gm
Tomatoes: 4-5 medium sized
Giner: 1 inch piece
Green chillies: 2 (finely chopped)Curd:1/2 cup
Fresh cream/malai: 4 tsp
Cumin seeds: 2 tsp
Bay leaf-4
cloves-4
Black peppercorn: 4
Cinamon stick: 1/2 inch piece
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Corriander powder: 2 tsp
Garam masala powder: 1/2 tsp
Black pepper powder: 1/4 tsp
Sugar: 1/2 tsp
Salt: to taste
Oil: 5 tsp
Green corriander: for garnishing
Fresh cream: for garnishing
Preparation time: 20 min
Cooking time: 15 min
Serves for : 4 Persons
Method:
Wash all the vegetables. Soak the paneer in water so that it will get soft. Cut the stem and Deseed the capsicum. cut the capsicum in suitable size square pieces. Finely chop the tomatoes. chop the green chillies. Peel and grate the ginger.
Heat oil in kadhai. Add cumin seeds, bay leaf, cloves, cinamon and black peppercorn to it. Fry till it starts spluttering. Now add chopped tomatoes, green chillies and ginger to the oil and let it cook till the tomatoes get mushy and leaves oil on surface. It will take approximately 3 minute on medium flame. Now add chopped capsicum to it and mix well. Add all the powdered spices and cover the kadhai with lid. let it cook for 5 minuts on slow flame. Open the lid and check that the capsicums are soft. Now add The beaten curd with malai to the kadhai and mix well.Cook for 2 minutes. The mixture will turn into a rich colorful gravy.
Take the paneer out of the water. Cut the paneer into square pieces and add to the gravy. Mix well. Cook for 3-4 minutes or till the paneer is perfectly mixed in gravy. Put off the flame.
Garnish the recipe with chopped green corriander and whipped fresh cream. Serve it with hot chapatis, paranthas and naan.
TIPS:
1. Sugar is added to cut the sourness of curd.
2. You can also make a smooth paste of tomatoes and grren chillies. But the chopped version of tomatoes make it more delicious.
3. Capsicums and paneer can also be deep fried before adding it to the recipes. This will make the curry more quickly, as we do not need to cook till the capsicums are soft but it will result in a more oily dish.
4. Onions and garlic can aslo be added. Add the chopped onions and garlic before adding tomatoes and cook them till it turns golden brown. Then follow the recipes as mentioned above.
