Name: Rogan Bharwa Shimla Mirch recipe by Priyanka G. Mehta at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 3 Capsicums of your favorite color; 250 grams crumbled cottage cheese (paneer); 2 tsp Garlic paste; 1 tsp Ginger paste; 1 medium onion chopped; 1/4 cup chopped Capsicum; 1 cup Tomato puree; Salt to taste; 1 tsp chili powder; 3/4 tsp turmeric powder; 4 tsp coriander powder; 1/2 tsp garam masala powder; Few chopped stalks of green coriander; Handful of chopped coriander leaves; 2 tsp oil; 1 tbsp Butter; 1 pc star anise; 1 small stick of Cinnamon; 1-2 small bay leaves; 3/4 cup onion paste; 1 tbsp fresh cream; 1/2 cup Milk

Ingredients Serving: 4

3 Capsicums of your favorite color
250 grams crumbled cottage cheese (paneer)
2 tsp Garlic paste
1 tsp Ginger paste
1 medium onion chopped
1/4 cup chopped Capsicum
1 cup Tomato puree
Salt to taste
1 tsp chili powder
3/4 tsp turmeric powder
4 tsp coriander powder
1/2 tsp garam masala powder
Few chopped stalks of green coriander
Handful of chopped coriander leaves
2 tsp oil
1 tbsp Butter
1 pc star anise
1 small stick of Cinnamon
1-2 small bay leaves
3/4 cup onion paste
1 tbsp fresh cream
1/2 cup Milk

Instructions

Cut the capsicum in shape of rings, remove their seeds. Sprinkle some salt and pepper over these rings and keep aside
In a pan heat a tsp of oil and add ginger garlic paste, cook for a minute and then add chopped onions, let them cook till they become translucent
Add chopped capsicum and cook for 3-4 minutes and then add 1/2 cup tomato puree
Add salt to taste, 1/2 tsp chilli powder, 1/4 tsp turmeric powder and 2 tsp Coriander powder and let them cook untill the water from tomatoes is all absorbed
Now add crumbles cottange cheese(paneer) and coriander stalks and mix well and cook for 3-4 minutes
Take it off the flame and let it cool down a bit, then make it a fine paste by churning in food processor for a minute
Fill the capsicum rings with this paste and toast them on a griddle with butter, cover to cook if needed.
In a pan heat 1 tsp oil and add star anise, cinnamon and bay leaves, let them crackle
Add ginger garlic paste and Cook for a minute till they are golden, then add onion paste. Cook it on a medium flame till the onions are brown and look nicely fried
Now add the remaining 1/2 cup tomato puree and add salt, chili, turmeric and Coriander and garam masala powders
Cook well till all the water from tomatoes is absorbed then add cream and milk and cook for another 2-3 minutes
Then for final serving pour the gravy in the dish plate and then carefully arrange the capsicum rings and garnish with some chopped coriander leaves

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