I always make recipes with paneer and capsicum (bell pepper), it is a classic combo I believe. When I was in Vancouver, I went to VJ’s Rangoli (Candian famous chef Vikram) and I got a chance to try his mushroom capsicum curry. I totally loved the combo except that I did like the capsicum chop style. 🙂 So, this is my version of preparing a curry with paneer, bell pepper and mushroom. Whenever I have guest over and want to make vegetarian recipes, it is a must mushroom or paneer dish! I am sure if we have this recipe in the restaurant, it would always be the first preference for all the vegetarians at the restaurants or parties.
Paneer is a type of fresh cheese that can be made easily at home. Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat bread like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win.
I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at 🙂
Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream and use coconut milk instead.
Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti, Mushroom cutlet
- • Oil – 1 tbsp
- • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
- • Red chilli – 1
- • Cumin/Jeera - ½ tbsp
- • Onions - 1 (diced in a medium size)
- • Chillies - 3 (chopped roughly)
- • Ginger – 1 inch
- • Garlic – 5
- • Tomatoes - 2 (chop them very small)
- • Cashews - 5
- • Turmeric powder - 1 tsp
- • Garam masala - 1 tsp
- • Cumin powder -1 tbsp
- • chilli powder - 1tbsp
- • Salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
- • Coriander powder - ½tbsp
- Second pan:
- • Butter - 2 small cubes or 2tbsp
- • Green Bell pepper - 1
- • Red Bell Pepper - 1
- • Paneer cubes - 10 cubes
- • Mushroom (white button or any variety) - 10 full, chopped big
- • Dry Methi leaves (kasoori methi) - 3 tbsp
- • Cooking cream - 1 cup
- • Coriander - to garnish
- Heat a pan in medium flame; add some oil, spices, cumin, Ginger, garlic, onions, chillies and with the little salt. Sauté them till they are translucent.
- Add the tomatoes and turmeric powder. . Sauté them for about 2-3 minutes in medium flame and then add the garam masala, chilli powder, cumin powder, coriander powder with 1 tbsp of water and rest of the salt. Sauté them for few minutes till they ooze out some oil. You will surely oil oozing out from corners. Switch it off when it happens so. Usually, it takes 5-6mins. Transfer the ingredients into a blender, cool and blend them into the smooth paste with the cashews.
- In the same pan, heat butter in medium flame, add some butter, add the capsicums, mushrooms and paneer together. Crush the methi leaves and top it on this. Mix them carefully without breaking the paneer. Fry for 3-5 minutes.
- Add the onion tomato paste that we prepared before to this pan, add ½ cup of water and cooking cream. Mix it gently and Make it boil in medium-low heat for 5 minutes.
- When you see oil oozing out on the top around 5-6 minutes later, switch off and garnish with coriander leaves.
2. The cooking cream gives a rich flavor, so you should add it. Don't skip it. You can use milk or coconut milk if you don't have cream.
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. You can use colorful bell peppers if you need.