Panner Capsicum Kurma

When it comes to the vegetarian menu we always think about Paneer. Paneer will taste good when we make anything using it. Apart from lentils, it is the most common source of protein and calcium for the vegetarian Indians. Paneer is used in many different ways in curries, rice dishes, snacks, and even in many desserts. 

Tops for soft paneer

Don't over-fry, as it may make the paneer cubes hard. You may fry it and then immerse it in water to keep it soft. If you want a healthier alternative, you can immerse the paneer cubes in boiling water in place of frying them. The paneer cubes will become soft and spongy, and you save a lot of calories by not frying. 

Ingredients

• Paneer                                - 2 cups (cut into cubes)
• Capsicum                              - 1 cup (cut into cubes) 
• Fennel seeds                          - 1 1/2 tbsp
• Cinnamon stick                        - 2 small stick
• Cardamon                              - 2 nos
• Bay leaves                            - 1 no
• Green chili                           - 2 nos
• Onion                                 - 2 medium nos
• Ginger-garlic                         - 2 tbsp (crushed)
• Turmeric powder                       - 1 tsp
• Yogurt                                - 1 cup
• Coriander powder                      - 1 heaped tbsp
• Garam masala                          - 1tsp
• Salt                                  - for taste
• Ghee or oil                           - As needed

For making Paste

• Cashew nut                            - 1/2 cup (about 10 pieces)
• Poppy seeds                           - 1 1/2 heaping tbsp

(Soak both in warm water for 10 minutes and grind into a paste)

                                    

Instructions

• Soak cashew nut and poppy seeds in warm water. Grind into a nice creamy paste.

• Heat oil or ghee in a Kadai, splutter the fennel seeds, cinnamon stick, bay leaves, cardamon, and green chilies.  

• Add the lengthwise chopped onions. Cook till light golden brown.

• Add the crushed ginger-garlic and needed salt.

• Now, add the yogurt and turmeric powder. cook till it combines with onion.

• Time to add the cashew nut-poppy seeds paste. Cook till the paste combines well with the gravy.

• Add the chopped capsicum cubes. cook till 3/4th cooked with a cup of water.

• Add the coriander powder and cook for 2minutes.

• Now, add the shallow fried paneer cubes and garam masala to the gravy. cook for 1-2 minutes.

• Serve hot with chapati, naan, paratha, rice, or any variety of rice.

                                 

Tips

• After shallow frying, the panner put the cubes in warm water to keep the cubes soft.