Paneer Capsicum Kurma

Cut the paneer into small cubes, capiscum into small squares, chop the onions and tomatoes. Peel the garlic and cut the ginger into small pieces.

Grind the ginger and garlic with little water. Remove from the jar and grind the tomatoes smoothly. Then transfer it to a bowl and grind the grated coconut, cinnamon, cloves and javithiri to a fine paste.

Heat a drop of oil in a kadai and add the capsicums. Saute it for 2 minutes and transfer it to a plate.

Next, add 1 tbsp oil and add the chopped onions. Saute it for 2 minutes and add the ginger garlic paste. Saute them nicely until the raw smell disappears.

Now add the tomato paste and saute until all the water evaporates. Next add the ground coconut paste and saute it for a few minutes on medium flame.

Now add 2 cups of water, required salt, turmeric powder, coriander powder, chilly powder and garamasala powder. Mix well and allow it to boil well for 10 minutes in low flame.

When you see drops of oil on the top of the kurma add the paneer cubes. Mix them gently and keep it for a few minutes. Finally, add the capsicums and coriander leaves. Switch off the flame and transfer it to the serving bowl.