Paneer In Capsicum Curry

Paneer in capsicum curry

 

 

Paneer in capsicum curry is rich gravy made with tomato, onions, capsicum and cashew nuts. It does not use any cream or butter for cooking. The cashew nuts gives a creamy texture and rich taste to the gravy. You can swap paneer with tofu/ mixed vegetables/granules/mushroom to make it vegan. It is gluten free and enjoyed by kids too!! The gravy can be made in advanced and freeze. Thaw the gravy and add paneer /tofu/veggies/mushrooms  and enjoy with paratha, roti or naan.

I have used red capsicum. It gives bright red natural colour to the gravy. However, if you do not have red capsicum, use green capsicum instead. The paprika gives nice color and is mild in spice level. You can add red chili powder as per the spice level needed. Use kashmiri red chili powder as it gives nice colour to the gravy.

The gravy should be tossed on high heat stirring continuously to avoid sticking it on bottom of the  pan. As you will saute the gravy, the cashew nut will release the oil and gravy will get nice lustre and texture.

I find this gravy easy and a good way of making kids eat capsicum and nuts in hidden form. This gravy is enjoyed by kids!!

Paneer in capsicum curry
Print Recipe
5 from 3 votes

Paneer in capsicum curry

Paneer in capsicum curry is rich gravy made with tomato, onions, capsicum and cashew nuts. It does not use any cream or butter for cooking. The cashew nuts gives a creamy texture and rich taste to the gravy. You can swap paneer with tofu/ mixed vegetables/granules/mushroom to make it vegan. It is gluten free and enjoyed by kids too!! The gravy can be made in advanced and freeze. Thaw the gravy and add paneer /tofu/veggies/mushrooms  and enjoy with paratha, roti or naan. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: curry, dinner, glutenfree, Main Course, Main Dish
Cuisine: Indian, North Indian
Keyword: curry, festivalfood, glutenfree, kidsfavorite, maindish, paneer, punjabisubji, red capsicum, redgravy
Servings: 4 people
Calories: 473kcal

Ingredients

Roasting the vegetables

  • 3 tsp oil
  • 5 medium onion washed and chopped
  • 5 medium tomato washed and chopped
  • 1 red capsicum or green capsicum (washed and chopped)
  • 5 garlic cloves chopped
  • 1 inch ginger chopped
  • 25 cashew nut

tempering gravy

  • 2 tbsp oil
  • 1 tsp cumin seeds jeera
  • 1 bay leaf
  • 1 inch cinnamon
  • 300 g paneer cottage cheese, cut into triangles
  • 1/2 tsp turmeric powder haldi
  • 2 tsp coriander cumin powder dhania jeera powder
  • 1 tsp paprika or kashmiri red chili powder
  • 2 tsp kitchen king masala
  • 1 tsp tandoori masala
  • 1 tsp sugar
  • 3/4 cup water or as per the consistency needed for the gravy
  • salt as per taste

Instructions

  • Heat oil in a pan.
    Paneer in capsicum curry
  • Add chopped onions, red capsicum, cashew nuts, garlic and ginger. (If you do not have red capsicum, you can use green or yellow capsicum).
    Paneer in capsicum curry
  • Mix well and add chopped tomatoes and mix well. Saute the vegetables on medium heat.
    Paneer in capsicum curry
  • Saute till all the vegetables and cooked and the water in it is dried out. Keep aside and cool and then grind the roasted vegetables into a smooth paste in a mixer grinder. 
    Paneer in capsicum curry
  • Heat oil in a pan. Add bay leaf and cinnamon stick and cumin seeds. 
    Paneer in capsicum curry
  • When cumin seeds crackle, add the ground roasted vegetables paste. Mix well.
    Paneer in capsicum curry
  • Saute the gravy on high heat. Stirring continuously  to avoid sticking to the bottom of the pan.
    Paneer in capsicum curry
  • After 7 minutes the moisture from the gravy will start drying.
    Paneer in capsicum curry
  • after 10-12 minutes the gravy is becoming dry and starts  releasing oil.
    Paneer in capsicum curry
  • After couple more minutes the moisture from the gravy is evaporated and the oil is released. The colour of the gravy is also changed to dark.
    Paneer in capsicum curry
  • Add spices - turmeric powder, coriander cumin powder, kitchen king masala, tandoori masala, paprika. (I was making this curry for kids and hence I have preferred using paprika, you can use kashmiri red chili instead. Paprika gives nice red colour and is not hot).
    Paneer in capsicum curry
  • Mix well and saute the spices for couple of minutes. The spices and cashew nuts have released oil and the gravy is roasted well.
    Paneer in capsicum curry
  • Add water and salt and mix well.
    Paneer in capsicum curry
  • Add sugar to balance the sour taste of tomatoes.
    Paneer in capsicum curry
  • Add crushed kasuri methi. 
    Paneer in capsicum curry
  • Mix well and simmer the gravy for 7-8 minutes on low heat. Cover and simmer.
    Paneer in capsicum curry
  • The oil is floating on the top. At this stage the gravy can be cooled and store in a ziplock bags or airtight containers in the freezer. 
    Paneer in capsicum curry
  • Add the chopped paneer to the gravy and mix well. The paneer curry in capsicum is ready.
    Paneer in capsicum curry
  • Serve the paneer curry in capsicum is with parathas or naan.
    Paneer in capsicum curry

Nutrition

Calories: 473kcal | Carbohydrates: 28g | Protein: 16g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 39mg | Potassium: 740mg | Fiber: 6g | Sugar: 12g | Vitamin A: 50.3% | Vitamin C: 87.4% | Calcium: 42.6% | Iron: 12.4%

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4 thoughts on “Paneer In Capsicum Curry

  • March 17, 2019 at 12:21 am
    Permalink

    Very rich gravy with a beautiful natural colour.

    Reply
  • March 17, 2019 at 1:42 am
    Permalink

    Awosome recipe looking yummy…

    Reply
    • March 23, 2019 at 8:08 am
      Permalink

      Thank you so much

      Reply

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