Paneer, mushroom and bell pepper curry

IMG_9028-003 You need –

  • Paneer cubes- 250 grams,
  • Bell pepper – cubed, 1/2 cup
  • Button mushroom – 150 grams, thinly sliced
  • Onion – 1 large, finely sliced
  • canned tomato paste – 1 teaspoon
  • Tomato – 1 medium chopped
  • Fresh cream – ¼ cup
  • Dried kasturi methi – 2 teaspoons
  • Coriander powder – 1 tablespoon
  • chili powder – 1.5 teaspoons or to taste
  • turmeric powder – 1/4 teaspoon
  • ginger-garlic paste – 2 teaspoon
  • cumin seeds – 1/4 teaspoon
  • black cardamom – 1
  • cinnamon -1’inch stick
  • clove – 2
  • salt to taste
  • oil as required
  • Fresh coriander leave to garnish

IMG_8970 IMG_9003 How to – In a frying pan, heat oil and fry the paneer till golden. Drain on a kitchen towel and set aside. Heat oil in pan, add the whole spices except for cumin seeds and sauté till fragrant.  Add in the ginger-garlic paste and sauté for a few seconds. Now add the chopped onion and cook till soft and the raw smell of ginger garlic is gone.

Add the coriander, turmeric and chili powders, kasturi methi and cook till the oil starts to separate. Now add the chopped tomato and the paste, Stir well; cover and cook till the tomato is mushy. Turn off the heat and put the onion-tomato mixture into a blender and blend carefully into a fine paste.

Heat the same pan and add little oil. Once the oil is heated; add the cumin seeds and allow to crackle. Add the cubed bell peppers and sauté for a minute. Now add the onion-tomato paste, paneer, mushroom and cook covered till the done. Add  water if required to adjust the consistency of the gravy.

Once done uncover and add the cream. Gently heat through but do not boil. Turn off the heat. Garnish with fresh coriander leaves and serve with any Indian flat bread, flavored rice or just cooked basmati rice.

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