Paneer Capsicum Kuruma

                                                    Paneer capsicum kuruma

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                      Ingredients

                                        Paneer                                              1 cup

                                        Capsicum                                         2 no

                                        Onion finely chopped                   1 no

                                        Tomato chopped                            1 no

                                        Coriander powder                         1 tsp

                                        Garam masala powder                  ½ tsp

                                        Ginger garlic paste                         1 tsp

                                        Required salt

                                        Coriander leaves for garnish

                      For grind

                                        Shredded Coconut                         ¼ cup

                                        Cashew nut                                      6 no

                                        Poppy seeds                                     1 tsp

                                        Fennel seeds                                    1 tsp

                                        Green chili                                        2 no

                      For seasoning

                                        Oil                                                      3 tbsp

                                        Fennel seeds                                    1 tsp

                                        Curry leaves                                    1 sprig   

                      Method

  1. First soak cashew and poppy seeds in hot water for 10 min. Then add coconut, fennel seeds  and chili. Grind smooth paste with enough water. Keep it aside.
  2. Heat a vessel with oil, once oil heats add fennel seeds. Once seeds popped add curry leaves then chopped onion. Saute well.
  3. Then add chopped tomatoes and ginger garlic paste. Saute well.
  4. Then add all the powders and coconut paste. Mix it well. Add enough water and salt. Let it boil. Then heat a pan with oil. Once oil heats, add cubed paneer, fry till  the paneer turns slightly brown. Keep it aside the paneer cubes. Then add diced capsicum in the same pan. Saute well.
  5. Once the raw smell goes then add the capsicum to the kuruma. Let it boil for 5 min. Then add paneer cubes. Let it boil for 1 min, then switch off the flame. Garnish with coriander leaves.

                                            

                                                          Serve it with chapathi or rice.

                                                                                                                                                                                         

 

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