Paneer is a must order curry for most of us when we eat out and it is also one of the most cooked dishes in my kitchen. I have done innumerable experiments (some were successful too) to cook restaurant style capsicum paneer gravy and never came as close as this one. Got this recipe from a friend and who in turn got it from a chef (connections you bet). This comes closest to the Paneer capsicum at the restaurants and that too without an overdose of butter.
I prepare the gravy in advance and use it with paneer, peas, capsicum, corn and even sandwich fillings when required. You can substitute oil with butter if required but it really does not alter the taste much. Fresh paneer tastes the best and if you are using frozen paneer, do dip it in hot water for few minutes before using it.
You can have this curry with roti and rice both. I have even tried it as a sandwich filling with whole wheat bread and it tastes superb!
- 4 tomatoes quartered
- 1 big onion quartered
- ¼ cup cashew nuts broken
- 2 tbsp oil
- 2 tbsp ginger garlic paste
- 1 ½ tsp red chilli powder
- 1 tbsp coriander powder
- 1 ½ tsp kitchen king masala
- 1 small capsicum diced
- 1 cup paneer
- 1 small onion chopped
- ½ tsp honey
- 2 tsp kasoori methi (lightly roasted and crushed)
- 1 tbsp fresh cream for garnishing (optional)
Boil tomato, quartered onions, and cashew nuts for around 8-10 minutes. Drain the water and let the onions, tomatoes, and cashews cool down completely. Grind them to a fine paste and keep it aside.
Heat oil in a non stick pan. Add ginger garlic paste and sauté. Cook for 1-2 minutes. Add the chopped onions and capsicum. Mix well and cook for 2 more minutes. Add paneer and mix well. Add the ground paste, red chilli powder, coriander powder, kitchen king masala, and salt. Mix well and let it cook for 3-4 minutes. Add little water (2-3 tbsp) if you find the gravy too thick. Add honey and kasoori methi and mix. Cook for one more minute and switch off the heat. Garnish with a dollop of fresh cream and serve hot with roti or jeera rice.