Paneer capsicum gravy is an easy recipe. We can make it just 10 to 15 minutes. Last week I went to my native place for my cousin brother’s daughter’s marriage. My son and hubby used only few milk packets. They stored the rest in the fridge. With one half of the milk I made paneer & with the rest of the milk I made thirattuppal. Soon I will post that too. My son asked me to prepare a new recipe. My blogger friend PJ made this gravy in microwave. I made it in the gas stove with little changes.
Now see the recipe
Paneer Capsicum Gravy Ingredients:
Paneer - 200 gms
Capsicum - 1 big
Onion - 1 big
Olive Oil - 3 tsp
Jeera - ½ tsp
Red chilli powder - 1 tsp
Jeera powder - ½ tsp
Garam masala - ¼ tsp
Turmeric powder - ¼ tsp
Salt - to taste
Thick curd - 1 ½ cup
Kasoori methi - ¼ tsp
Paneer Capsicum Gravy Method:
Cut paneer, onion and capsicum in to cubes. Heat oil in a pan and add jeera.
When they crackle add onion and capsicum and saute. Add all powders and salt and mix well.
Close the pan with a lid. When the capsicum is half cooked add paneer cubes and kasoori methi and stir well.
Whisk the curd without any lumps. Add curd and boil for few minutes.
Serve hot .
Note:
Don’t boil the curd more, or else it will curdle and the gravy will be watery.
Crush kasoori methi and add then only the aroma will be nice.
You can add yellow and red capsicum also.
Don’t over cook capsicum.
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