Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!
- Paneer – 300 grams
- Green capsicum – 1
- Green peas – 100 grams (I used frozen peas)
- Kasoori methi (dried fenugreek leaves) – 1/2 tablespoon
- Salt – to taste
- Tomato puree – 2 tablespoons
- Garam masala – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1 pinch
- Tomatoes – 2
- Ginger-garlic paste – 1 teaspoon
- Onion – 1
- Ginger – 1/2 inch piece
- Oil – 1 tablespoon
How To Make :
Cut capsicum and tomatoes to 2cm cubes.
Thaw green peas if using frozen; if using fresh peas, boil them till soft.
Cut paneer into bite-sized cubes.
Chop onions and ginger finely. Keep ginger-garlic paste ready for use.
In a kadhai, heat a tablespoon of oil. When hot, set heat to medium and add chopped onions and ginger. When the onions turn translucent, add a teaspoon of ginger-garlic paste.
Stir well and continue to cook for another minute. Add chopped tomatoes and capsicum with salt, along with the dry spices: cumin powder, coriander powder, pepper powder, turmeric powder, garam masala.
Stir regularly and cook for 5 minutes, or till the spices get cooked and the tomatoes are mushy. Add peas next, along with tomato puree.
Add a cup of water, and bring everything to a boil. Simmer for 5 minutes, and finally add the paneer cubes.
Add more water if you want the curry thinner. Mix gently, taking care that the soft paneer cubes do not break.
Switch off the heat after another couple of minutes. Garnish with crushed kasoori methi.
Serve paneer peas capsicum curry hot with chapatis or parathas.