I make this curry so many times especially when I don’t have much time to cook. It is ready in no time and most of the ingredients I have in my pentry. It is easy to make yet super delicious with all the flavours and Paneer. Onion paste makes a thick gravy. Many of you already know mirch in the recipe is capsicum or bell pepper and paneer is an Indian cottage cheese. This recipe serves around 4 people.
Preparation time: 15 minutes
Cooking Time: 15 minutes
Paneer – 200 gm
Medium size onion – 4
Garlic cloves – 3-4
Red, Green or orange bell pepper/capsicum – 2
Tomato puree – 1 1/2 cup
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Cumin seeds – 1 tsp
Dry methi/fenugreek leaves – 1 tbsp
Heavy cream – 1/2 cup
Cashew powder – 2 tbsp
Tomato – 1
Oil for cooking
Salt to taste
1. Cut onion in big chunks and remove garlic skin. Boil water, cook onion and garlic for 2-3 minutes or until it is little soft. Drain the water and make a smooth paste. You can add tomato puree while making paste.
2. Chop pepper in big pieces. In a pan, heat 2 tbsp oil, add 1 tsp cumin seeds. When cumin seeds are slightly brown, add pepper pieces and saute for 2-3 minutes. Add onion garlic tomato paste, dry methi leaves, 1 tsp of chili powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder. Saute on medium heat for 3-4 minutes. At the end, add heavy cream and cashew powder and simmer on low for 1-2 minutes. Add paneer and chopped fresh tomato in the prepared gravy while it is simmering and cook for another minute. Turn off the heat.
3. Enjoy this rich, flavourful and colourful dish when hot with naan, roti, paratha or rice and raita on the side. This is a crowd pleasure recipe, everyone will enjoy it and ready in few minutes.
Try cooking this dish and let me know your comments 🙂
Also let me know if you have any questions regarding the dish.
You can check out other Punjabi recipes on my website.
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