Paneer Mushroom Bell Pepper curry
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2 cups
Ingredients
- • 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
Instructions
- 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.
Notes
1. You don't have to fry paneer separately for this recipe. When it gets sauteed with bell peppers. The flavors of capsicum get into paneer nicely.
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.
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.
Recipe by Relish The Bite at https://www.relishthebite.com/paneer-mushroom-bell-pepper-curry/