பன்னீர் மசாலா / Quick paneer capsicum masala gravy / paneer sabzi
Ingredients
- Paneer cubes - 200gms
- Capsicum - 1 (big chopped)
- Butter - 4-5 tbsp + 1 tsp extra
- Big onion - 2 big (chopped finely)
- Ginger garlic paste - 3 tbsp
- Tomatoes pureed - 3 big (non tangy ones)
- Fresh cream - 5-6 tbsp
- Salt as per taste
- Kashmiri chilli powder - 11/2 tbsp
- Coriander powder - 1 tbsp
- Garam masala powder 11/2 tsp
- Jeera and saunf - 11/2 tsp
- Jaggery - 1/2tsp (optional)
- Kasuri methi - 1 tbsp
- Some chopped coriander
Instructions
- Keep a kadai with a tsp of butter add capsicum and sauce a little and take out.2.In the same kadai add butter with seeragam and sombu.3.Let it crackle add onions to become golden.4.Now add ginger garlic paste saute well till rawness goes away.5.Put in chilli powder, garam masala and coriander powder stir in well till rawness goes off.6.Add in pureed tomatoes till oil comes out add needed salt for the gravy.7.Pour little water add kasuri methi and let it boil.8.Just pour needed water to adjust the consistency of the gravy.9.Now add cream and paneer leave for just a boil and switch off.10.Add some chopped coriander and you are ready to serve.
Notes
- If you want it little spicy add ordinary chilli powder.
- Here I have added kashmiri chilli powder for colour.
- Adding jaggery is optional.
- You can adjust the gravy consistency depending upon your need.
- Crush methi leaves and add for more flavour.
- After adding paneer don't boil for too long as paneer will become rubbery.