North Indian Cuisine
Preparation time 15 – 20 Min
Cooking Time 30 Min
2 medium Capsicum
5 tbsp Ghee/Oil
1-2 Bay Leaf
¼ tsp Cardamom pd
1 inch Cinnamon
¼ tsp Clove pd
½ tsp Shah Zeera
5 Dry Red Chillies
2 tbsp Coriander Seeds roasted & crushed
10 Curry Leaves
Coriander leaves handful
6 Mint lvs
Chat Masala/Amchur Pwd
½ tsp Cumin Pwd
Pinch Fenugreek Pwd
½ tsp Garam Masala
6-10 Green chillies or as per taste
5 cloves Garlic
Ginger- 10 julienne pieces
4 Onion finely chopped
Salt to taste
Boil tomatoes and grind to fine paste, ensure no water is added.
Coarsely grind garlic and green chillies and keep it aside.
In a deep pan pour 5 tablespoons of ghee/oil:
Capsicum: Sauté for not more than 1-2 min in medium flame and keep aside.
Paneer: Deep fry in the same ghee/oil until they turn light brown and keep aside.
Reason for using same ghee/oil – to retain the flavours of Paneer and Capsicum
In the same pan add:
Bay leaves, Cloves pwd, Cardamom pwd, Cinnamon and crushed coriander seeds (3/4 only), Shah zeera, dry red chilli, Curry leaves and sauté for 1 min on semi medium flame.
Add finely chopped onions until golden brown.
Add coarsely grind garlic and chillies and sauté for 2 min
Add Cumin pwd, Amchur/Chat masala, Fenugreek Pwd, Garam Masala and sauté for 30 seconds
Add tomato puree and mix well. Cook over medium high heat until the ghee/oil separates.
On a low heat add Paneer, capsicum and salt.
Cover and cook over low heat for 4 minutes.
Garnished with roasted crushed coriander seeds, Ginger (Julienne), finely chopped coriander and mint.
Serve with hot rice or hot roti.
Ginger – Julienne cutting style
You can use 1 tin diced tomato 500gms
Recipe courtesy: PavAnika’s Kitchen