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Before you jump to Paneer In Capsicum Curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already are aware that you must have a strong and healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already know that working out on a regular basis and sticking to a healthy lifestyle both factor greatly into the overall health of your heart. But are you aware that there are some foods that have been found to help you improve the health of your heart? Keep on reading to discover which foods are great for your heart.
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There are lots of foods that are great for your body. To be sure, the foods discussed in this article can help your body in all sorts of ways. They are essentially great, though, for promoting a healthy heart. Try to introduce these healthy foods into your diet daily. Your heart will be so much healthier if you do!
We hope you got benefit from reading it, now let’s go back to paneer in capsicum curry recipe. To make paneer in capsicum curry you only need 22 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Paneer In Capsicum Curry:
- You need Roasting the vegetables
- Use 3 tsp oil
- Get 5 medium onion washed and chopped
- Use 5 medium tomato washed and chopped
- You need 1 red capsicum or green capsicum (washed and chopped)
- Get 5 garlic cloves chopped
- Prepare 1 inch ginger chopped
- Provide 25 cashew nut
- Use tempering gravy
- You need 2 tbsp oil
- Provide 1 inch cinnamon
- Get 1 tsp cumin seeds / jeera
- You need 1 tsp paprika or kashmiri red chilli powder
- You need 1 bay leaf
- You need 2 tsp kitchen king masala
- Use 300 g paneer cottage cheese, cut into triangles
- You need 1/2 tsp turmeric powder / haldi
- Take 2 tsp coriander / cumin powder (dhania /jeera powder)
- Use 1 tsp tandoori masala
- Provide 1 tsp sugar
- You need 3/4 cup or as per the consistency needed for the gravy water
- Get as per taste salt
Instructions to make Paneer In Capsicum Curry:
- Heat oil in a pan. Add chopped onions, red capsicum, cashew nuts, garlic and ginger. (If you do not have red capsicum, you can use green or yellow capsicum). Mix well and add chopped tomatoes and mix well. Saute the vegetables on medium heat.
- Saute till all the vegetables and cooked and the water in it is dried out. Keep aside and cool and then grind the roasted vegetables into a smooth paste in a mixer grinder. Heat oil in a pan. Add bay leaf and cinnamon stick and cumin seeds. When cumin seeds crackle, add the ground roasted vegetables paste. Mix well.
- Saute the gravy on high heat. Stirring continuously to avoid sticking to the bottom of the pan. After 7 minutes the moisture from the gravy will start drying. after 10-12 minutes the gravy is becoming dry and starts releasing oil.
- After couple more minutes the moisture from the gravy is evaporated and the oil is released. The colour of the gravy is also changed to dark. Add spices - turmeric powder, coriander cumin powder, kitchen king masala, tandoori masala, paprika. (I was making this curry for kids and hence I have preferred using paprika, you can use kashmiri red chilli instead. Paprika gives nice red colour and is not hot). Mix well and saute the spices for couple of minutes. The spices and cashew nuts have released
- Add water and salt and mix well. Add sugar to balance the sour taste of tomatoes. Add crushed kasuri methi.
- Mix well and simmer the gravy for 7-8 minutes on low heat. Cover and simmer. The oil is floating on the top. At this stage the gravy can be cooled and store in a ziplock bags or airtight containers in the freezer.
- Add the chopped paneer to the gravy and mix well. The paneer curry in capsicum is ready.
- Serve the paneer curry in capsicum is with parathas or naan.
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