Paneer and capsicum in red green and white gravy Recipe

Cooking Directions

• STEP 1.Start by marinating the paneer cubes in a mixture of yogurt, turmeric, and red chili powder. Let it sit for 15-20 minutes.
• STEP 2.In the meantime, heat oil in a pan and sauté the capsicum until slightly tender. Remove from the pan and set aside.
• STEP 3.In the same pan, add more oil and sauté onions until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Next, add the marinated paneer cubes and cook until they turn golden brown on all sides.
• STEP 5.Now, divide the paneer cubes into three equal portions. In one portion, add tomato puree, red chili powder, and garam masala. Cook until the oil separates.
• STEP 6.In the second portion, add coriander and mint paste along with green chili paste. Cook for a few minutes.
• STEP 7.In the third portion, add cashew paste, yogurt, and a pinch of sugar. Cook until the gravy thickens.
• STEP 8.Finally, combine all three portions of paneer with their respective gravies. Add the sautéed capsicum and simmer for a few minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the paneer cubes for at least 15-20 minutes to enhance the flavor.
• You can adjust the spiciness of the dish by adding more or less red chili powder and green chili paste.
• For a richer and creamier gravy, you can add a tablespoon of fresh cream at the end.
• If you prefer a smoother gravy, you can blend the tomato puree, coriander-mint paste, and cashew paste before adding them to the pan.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the paneer and capsicum gravy with naan, roti, or steamed rice for a complete meal.
• Garnish with a sprinkle of chaat masala for an extra burst of flavor.