Prep 0 mins
Cook 7 mins
- 1⁄4 kg panir
- 1⁄4 kg red capsicum
- 2 big onions
- 3 big tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon jeera powder
- 2 teaspoons red chili powder
- 1 teaspoon haldi powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 cup milk
- 1⁄2 cup cream
- Grate the onions.
- Cube the paneer.
- Slice the capsicums.
- In a kadai heat oil, and add jeera.
- When it splutters, add the grated onions and fry till pink.
- Add the ginger- garlic paste and fry for some more time.
- Add the sliced capsicum and fry for 2 minutes.
- Add all the powder masala and fry.
- Add the pureed tomatoes and salt.
- Let it cook.
- Lastly add the paneer pieces and let it cook in the masala.
- Finally add the milk and the cream.
- Cook for 5 minutes.
- Garnish with coriander leaves and serve it hot with hot parathas.
- This is a favorite dish at all parties.
- The milk and cream makes the gravy rich, thick and creamy.
Easy to make and this is always a super-hit! Thanks a lot
This was incredible! It was one of those dishes that I couldnt stop picking at until it was gone! and couldnt stop thinking about in between the bites. And it is really simple to make. I added some home made tomato paste to intesify the tomato flavour. Thanks for posting.
I loved this recipe. It's not sweet like other paneer dishes which often involve cardamom,cinamon coconut, etc. One thing I always like to do though, with my paneer dishes is puree the onions after they've been sauteed. This creates a very smooth base. I got the suggestion for this from my husband who is from Bombay, so I feel comfortable that it is still keeping it authentic to do this if anybody is worried about that.