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Paneer Mushroom Capsicum Gravy

July 4, 2014

Panneer Mushroom Capsicum Gravy/Masala/Curry

(SPICY GRAVY OF COTTAGE CHEESE, MUSHROOM AND CAPSICUM)

Ingredients:

Paneer – 200 gm

Button Mushrooms (fresh) – 200 gm

Capsicum – 1 mid size

Tomato – 2 or 3 large ones

Onion – 2 medium size

Ginger – a slash

Garlic – 2-3 pods

Green chili 1 -2

Coriander – for garnishing

Red chili or curry powder – 2-3 tsp

Dhania or coriander seeds powder – 2-3 tsp

(instead of these 2, i use the general Madras Sambhar powder that i have listed under my limited glossary)

Garam Masala powder – 1 tsp (i avoid mostly in this hot summer)

Turmeric powder – a pinch

For tempering:  1/2 tsp saunf (fennel) seeds

Oil – 1 tbsp

Water

Salt to taste

Method:

1. Rinse the fresh button mushrooms and slice.

2. Cube the paneer.

3. Slice the Capsicum to 1 x 1 cm dimension.

4. Grate the onion, tomato, ginger, garlic and green chili. Except for a slice of onion, add everything to a mixer and give a pulse blending everything to a smooth consistency.

5. Heat oil in a shallow pan/kadai/wok.

6. Fry the cubed paneer in the oil and set aside in a tissue paper to absorb excess oil. Do not switch off the flame.

7. To the same heated oil, add mustard seeds and saunf (fennel seeds) for tempering. Add the remaining sliced onion next and toss to golden brown.

8. Add the tomato-onion-green chili-ginger-garlic puree next and saute for 2-3 min.

9. Add the mushrooms and capsicum next and keep stirring. Add water if necessary.

10. Add the red chili/dhania (coriander seeds) powder/curry powder, turmeric powder next and salt the gravy.

11. Add the paneer cubes finally and stir well.

12. Let the gravy thicken in low flame to desired consistency.

13. Take out and transfer to a serving dish and garnish with fresh cut coriander leaves.

14. This quantum serves about 2-3.

15. A very nutritious and yummy subzi that goes well with rice/parathas equally well. Serve hot.

16. Top hit in my family.

 

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From → Vegetarian

2 Comments
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