This Paneer Capsicum masala was my experimaental dish for last ekadhasi. On every ekadhasi I fast from grains. Hence I dont use any powder or masala that I get from the grocery stores for ekadhasi because it would be mixed with wheat flour. I made this dish for buckwheat dosa and it came out really well.
Paneer- 200 grams
Capsicum(bell pepper)- 2, big, (green/ red/ yellow/ purple)
Tomatoes- 2, medium size
Green chillies- 2
corriander seeds- 1 tbsp
Cumin seeds/ jeera- 1 tsp
black jeera/ kaali jeera- 1/2 tsp
fennel seeds/ saunf- 1/4 tsp
cinamon stick- 2 (1 inch)
cardamom powder- a pinch
bay leaf- 1
ginger- 1 inch
Kasuri methi/ dry fenugreek leaves- 1 tbsp
oil- 1 tbsp
salt to taste
cilantro/ corriander leaves for garnishing
Grate the paneer and chop the capsicum and tomatoes finely. Make a paste of the green chillies and ginger. In a pan dry roast the cumin and corriander seeds and grind it to powder. Heat oil in a pan and add the black jeera and fenel seeds, when it cracks add cinamon sticks, bay leaf, cloves, cardamom powder and ginger chilli paste and fry them and then add the chopped tomatoes and fry them until they become tender and becomes a thick paste. Add the capsicum and fry until they become tender an then finally add paneer and salt and fry them until the paneer is cooked. Finally add kasuri methi and saute it. Remove from heat and garnish with cilantro leaves.
Sending this recipe to SUBMIT YOUR RECIPES hosted by Srilekha from Me and My Kitchen.