Ingredients

• Capsicum - 2 big ones, cut lengthwise
• Paneer cubes - 100 g
• Onion - 1 big one, finely chopped
• Tomatoes - 2 medium, finely chopped
• Ginger-garlic paste - 1.5 tsp
• Tomato paste - 1 tsp or Tomato puree - 2 tbsp
• Cashews - 2 tsp
• Milk - 2 tbsp
• Cream - 1 tbsp
• Dhania-Jeera powder - 1.5 tsp
• Red Chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Kasuri methi - 1/2 tsp
• finely chopped coriander leaves - 2 tsp
• Butter - 1 tbsp
• Salt - to taste

How to Make Paneer Capsicum Masala

• Take a heavy-bottom vessel and add butter to it. When butter heats up, add turmeric powder.
• Now, add ginger-garlic paste and onions and fry till onions are slightly brown in colour.
• Then, add finely chopped tomato and fry for a minute.
• Make a fine paste of cashews and milk by grinding it in a mixie.
• Now, add the tomato paste, cashew paste, red chilli powder and dhania-jeera powder and fry for a minute.
• Let this mixture cool for about 10 minutes and then grind it in a mixie to a fine paste (this paste will be nice orange in colour).
• Take a vessel and heat butter.
• To this, add capsicum and fry for about 5 minutes.
• Then, add the fine paste.
• Let it boil for a few minutes.
• In another tawa, heat some butter and shallow-fry paneer cubes.
• Add this to the above mixture and fry for a few minutes.
• Now, add kasuri methi and fry for a few more minutes.
• Add beaten cream to this mixture and garnish it with finely chopped coriander leaves.
• Serve hot with rotis, naans and parathas.