Name: Paneer And Capsicum In Red Green And White Gravy recipe by Zulekha Bose at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Paneer / cottage cheese - 300 gram; Capsicum - 1 - Big in size; Whole Spices : Bay leaf - 1; Cumin seeds - 1 teaspoon; Cinnamon stick - 1/2 inch; Pepper corn - 3 -4; Dry Spice Powder : Turmeric powder - 1/2 teaspoon; Red Chilli Powder - 1/2 teaspoon; Coriander powder - 1 teaspoon; Garam masala - 1/2 teaspoon; Cardamom powder / ilaichi powder - 1/2 teaspoon; Salt to taste; For the red, green and white paste - Red Tomatoes - 2, cut into two pieces each; Coriander leaves - 1/2 cup; Green chilies - 4 or as per taste; Coconut grated - 1/2 cup; Hung curd - 4 tablespoon; Small onion - 1, cut into four pieces; Other Ingredients : Onion chopped, 1 small; Ginger garlic paste - 1 tablespoon; Oil and butter in equal quantity - 3 tablespoon; Honey - 1 teaspoon (optional); Coriander leaves for garnishing; For Tadka : Oil 1 teaspoon; Kashmiri red chilli - 2; Cashew - 5-6

Ingredients Serving: 4

Paneer / cottage cheese - 300 gram
Capsicum - 1 - Big in size
Whole Spices : Bay leaf - 1
Cumin seeds - 1 teaspoon
Cinnamon stick - 1/2 inch
Pepper corn - 3 -4
Dry Spice Powder : Turmeric powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Cardamom powder / ilaichi powder - 1/2 teaspoon
Salt to taste
For the red, green and white paste - Red Tomatoes - 2, cut into two pieces each
Coriander leaves - 1/2 cup
Green chilies - 4 or as per taste
Coconut grated - 1/2 cup
Hung curd - 4 tablespoon
Small onion - 1, cut into four pieces
Other Ingredients : Onion chopped, 1 small
Ginger garlic paste - 1 tablespoon
Oil and butter in equal quantity - 3 tablespoon
Honey - 1 teaspoon (optional)
Coriander leaves for garnishing
For Tadka : Oil 1 teaspoon
Kashmiri red chilli - 2
Cashew - 5-6

Instructions

Rinse all the vegetables. Cut capsicum into small cubes. Peel out the skin and cut thin slices of onion and keep it aside. Cut tomatoes into four equal halves. Cut cottage cheese/paneer into 2 inch 2 inch squares.
Take a mixer jar, add in all the ingredients of red, green and white paste written in the ingredients list. Blend all the ingredients in a mixer jar into a fine paste and keep it aside.
Take a pan and switch on the flame heat 1 teaspoon of oil in a pan. Saute capsicum for 1 minutes on high flame and keep it aside.
Heat 3 tablespoon oil in another pan. Add in whole spices and saute for a while til nice aroma start coming. Now add sliced onions ,add dash of salt and fry onion until golden in colour. Add ginger garlic paste and saute till raw smell disappear.
Add all the dry spices powder and fry for 1 minute or till nice aroma of spices start coming. If you need you can add some water if masala start sticking .
Pour in red ,green and white paste mixture cook on high flame for 2 minutes stir in between so that it should not stick at the bottom. Reduce the flame to medium high flame and cook untill oil start showing at the sides of the pan.
Add in fried capsicum and mix with cooking spoon. Add in paneer and stir. Cook for another 2 minutes on medium flame.
Add 1/2 cup water stir and allow to cook on high flame with lid on. Cook for 2 minutes and switch off the flame.
You can add honey if you want that is optional. Now take another small pan heat 1 teaspoon oil under high flame to a smoking point. Add in kashmiri red chilli and cashew. Now add this tadka on ready paneer and capsicum curry.
Garnish with coriander. Serve hot with butter naan, chapati, kulchas or with ghee rice.

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