Paneer capsicum kuruma
Ingredients
Paneer 1 cup
Capsicum 2 no
Onion finely chopped 1 no
Tomato chopped 1 no
Coriander powder 1 tsp
Garam masala powder ½ tsp
Ginger garlic paste 1 tsp
Required salt
Coriander leaves for garnish
For grind
Shredded Coconut ¼ cup
Cashew nut 6 no
Poppy seeds 1 tsp
Fennel seeds 1 tsp
Green chili 2 no
For seasoning
Oil 3 tbsp
Fennel seeds 1 tsp
Curry leaves 1 sprig
Method
- First soak cashew and poppy seeds in hot water for 10 min. Then add coconut, fennel seeds and chili. Grind smooth paste with enough water. Keep it aside.
- Heat a vessel with oil, once oil heats add fennel seeds. Once seeds popped add curry leaves then chopped onion. Saute well.
- Then add chopped tomatoes and ginger garlic paste. Saute well.
- Then add all the powders and coconut paste. Mix it well. Add enough water and salt. Let it boil. Then heat a pan with oil. Once oil heats, add cubed paneer, fry till the paneer turns slightly brown. Keep it aside the paneer cubes. Then add diced capsicum in the same pan. Saute well.
- Once the raw smell goes then add the capsicum to the kuruma. Let it boil for 5 min. Then add paneer cubes. Let it boil for 1 min, then switch off the flame. Garnish with coriander leaves.
Serve it with chapathi or rice.
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