பன்னீர் மசாலா / Quick paneer capsicum masala gravy / paneer sabzi
பன்னீர் மசாலா / Quick paneer capsicum masala gravy / paneer sabzi
This பன்னீர் மசாலா is quick and easy to make with some dashing flavours from capsicum making this dish totally exotic. Its more like paneer butter masala but with capsicum combination and mild spices makes this slightly different. Instead of fresh cream you can add some roasted bengal gram flour for total different flavour and taste. I have added kashmiri chilli powder to keep the spice level subtle but you can add even regular chilli powder if you want it to be spicy. Its not at all a rule that you should chop capsicum as I have done you can add it as cubes to the size of paneer. I always add little jaggery when making this gravy so that all
the tastes come together but its totally optional. Because, many do not like sweetness in this type of gravies. Do try this paneer capsicum masala gravy for sure. Its best side dish for phulka’s, chappathi and puri.
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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
METHOD:
1.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.
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.