Paneer Capsicum Gravy Restaurant Style

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Paneer Capsicum Gravy Restaurant Style

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Ingredients

Adjust Servings:
200 gm Cubed Cottage Cheese (Paneer)
1 big Cubed Capsicum (Shimla Mirch)
1 medium Tomato
2 medium Onion (fine chopped)
3 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 tsp Kashmiri Red Chili Powder
1 tsp Salt
1/4 tsp Garam Masala
1/2 tbsp Tomato Sauce
1/2 tbsp Ginger Garlic paste
a big pinch Cumin (jeera)
a big pinch Dry Fenugreek Leave (kashoori Methi Pati)
1 tsp to 1/2 tbsp Sugar
1/2 cup (use 100 gm cup) Water (for paste)
a little bit less than 1 cup (for gravy) Water (for gravy)
1+1/4 cup (use 100 gm cup) Oil
Cream (for serving time)

Nutritional information

75
Calories
9mg
Cholesterol
532mg
Sodium

Paneer Capsicum Gravy Restaurant Style. You do not need too many ingredients to make it. It is a very quick recipe also. You need Paneer, Capsicum...

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    Ingredients

    Directions

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    Paneer Capsicum Gravy Restaurant Style
    Paneer Capsicum Gravy Restaurant Style

    Paneer Capsicum Gravy Restaurant Style | Paneer Shimla Mirch Ki Sabji | Restaurant Style Recipe | Paneer Capsicum Recipe 

    We all love restaurant style food. We try to make several restaurant dishes at home. It shows our love to restaurant style food. Today, I brought one more restaurant style food for you, that is Paneer Capsicum Gravy Restaurant Style.
    I know, you must have tasted paneer and capsicum sabji in restaurant,hence want to try it at home. Trust me it is very simple and easy recipe. You do not need too many ingredients to make it. It is a very quick recipe also. 
                             Before this recipe, I have posted many restaurant style food at my blog. You may visit these recipes also, Restaurant Style Daal Fry, Restaurant Style Daal Tadka, Restaurant Style Aloo Tamater Ki Sabji, Restaurant Style Veg Chow Mein, Restaurant Style Chicken Chow Mein, Restaurant Style Makhaniya Lassi, Restaurant Style Chicken Fried Rice, Restaurant Style Matar Paneer and many more.
                                                          

    Steps

    1
    Done

    HEAT OIL

    Heat oil.

    2
    Done

    FRY PANEER (optional)

    Fry Paneer on the high flame. Take out fried paneer from it. If you do not want to fry, then do not fry.



    3
    Done

    FRY CAPSICUM

    In the same oil, add capsicum and cook it on the low flame. Do not forget to cover it, while frying. When the capsicum get cooked properly, increase the flame to high and make it a little bit brown on the high flame.
    If you do not want to fry capsicum, then skip this step.

    4
    Done

    ADD CUMIN

    In the same oil, add cumin and let it crack.

    5
    Done

    ADD ONION

    Add onion and mix well. You have to fry onion till it starts getting brown. You do not have to make it brown.

    6
    Done

    MAKE PASTE

    Meanwhile, in a mixer jar, add tomato, red chili powder, kashmiri red chili powder, turmeric powder, coriander powder, salt, ginger garlic paste and 1/4 cup eater. Make a fine paste.

    7
    Done

    ADD TO ONION

    Now, reduce the flame to low and add the paste to it. In the jar add unused 1/4 cup water and mix it properly so that stuck paste can mingle with the water and pour this water to the fried onion.

    8
    Done

    ADD KASHOORI METHI

    Now add kashoori methi leave to it, by crushing with your fingers. Mix well.

    9
    Done

    FRY

    Fry it on the low flame till starts releasing oil. Do not forget to cover it.


    10
    Done

    ADD WATER

    Now, add water to it and let it boil on the high flame.

    11
    Done

    ADD SUGAR

    Add sugar, when the gravy starts boiling.

    12
    Done

    ADD PANEER AND CAPSICUM

    Now, add Paneer and capsicum to it and mix well.

    13
    Done

    MIX

    Mix all well.

    14
    Done

    COVER AND COOK

    Cover it and cook it for 2 minutes on the low flame.

    15
    Done

    ADD GARM MASALA AND SAUCE

    Now, add garam masala and sauce to it. Mix it.

    16
    Done

    COOK

    Mix well and cook for 1 minutes. Switch off the flame after 1 minute and serve it after 5 minutes.

    17
    Done

    SERVE

    Serve it with lots of cream.

    18
    Done

    TIPS

    . Adjust the amount of sat and red chili powder as per your taste.
    . You can add cashew paste to it also.



    Badhiyakhana

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