How to Cook Perfect Paneer angara in capsicum gravy

Brent Chapman

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How to Cook Perfect Paneer angara in capsicum gravy Delicious, fresh and tasty.

Paneer angara in capsicum gravy. Paneer and capsicum is a delicious combination which can make mouth watering Indian curries. Stir fried capsicum and masala based spicy gravy makes this paneer capsicum recipe simply the best. Learn how to make best paneer capsicum at home with this easy step by step photo recipe.

Serve this delicious paneer capsicum gravy hot with roti, paratha, naan or pulao.

Paneer Capsicum with step by step photos.

This Paneer Shimla Mirch is a rich and delicious gravy dish made with cottage cheese and capsicum.

You can cook Paneer angara in capsicum gravy using 25 ingredients and 10 steps. Here is how you cook it.

Ingredients of Paneer angara in capsicum gravy

You need of Paneer cubes.
It’s of onions chopped.
You need of Tomatoes chopped.
You need of Green chillies.
Prepare of Ginger grated.
Prepare of Oil.
Prepare of Butter.
You need of walnuts.
It’s of green Capsicum (chopped).
You need of small stick Cinnamon.
Prepare of Bay leaf.
Prepare of Cloves.
You need of Green cardamoms.
You need of Black pepper whole.
Prepare of Dry fenugreek (toasted dry).
Prepare of Asafetida.
You need of Cumin seeds.
Prepare of Coriander powder.
It’s of Red chilli powder.
It’s of Turmeric powder.
You need of kitchen king masala.
You need of Salt.
Prepare of angara:.
It’s of Coal and little ghee.
You need of For Garnishning Green coriander (finely chopped).

The paneer capsicum goes best with roti, paratha or even simple cumin rice.

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Kadai paneer recipe - Indian cottage cheese (paneer) cooked in onion tomato gravy with homemade kadai masala & bell peppers.

This dish gets its name karahi or kadhai paneer since it is cooked in a special Indian wok called kadai which is one of the most basic kitchen essentials of Indian Cuisine.

Paneer angara in capsicum gravy step by step

Take a pan, add a tablespoon of oil and heat it. Now add chopped onions and grated ginger..
Sauté for sometime, then add chopped tomatoes with green chilies and chopped capsicum and sauté more..
Slowly Tomatoes and Capsicum cubes will become tender. Add walnuts and stir for 1 min Switch off the gas and take it out in a plate and let it cool before grinding..
Now in the same pan add little oil and butter together Add whole cumin seeds and stir till crackle. Add all other whole spices -black pepper corns, cloves, cardamom, bay leaf and cinnamon stick Stir till they are fragrant..
Add the dry masala-turmeric, red chilli,coriander powder and salt. Add kitchen king masala too and stir..
Now add the purée of sautéed onions- tomatoes and Capsicum to this and stir nicely for 1-2 minutes so that everything gets incorporated well.
Once the masala starts leaving the oil add paneer cubes and dried kasuri methi and cook for 5 minutes covering the pan. You can adjust the consistency of the gravy by adding 1/2 to 1 cup water as required..
Now for giving dhuan- heat up the piece of coal directly over the gas holding it with a tong carefully

Place a mini steel bowl along with burned coal over the curry and put a pinch of asafoetida and ghee over the coal..

Cover and cook for 5 more minutes while switching off the flame. After 5 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped Coriander leaves..
Take out the cinnamon stick from the gravy before serving.

Serve the delicious paneer angara with Paratha, Chapati or Naan..

Paneer capsicum gravy paneer gravy - side dish for chapathi parota.

By adding capsicum to the green peas paneer gravy, it makes the gravy taste yummy.

Green peas paneer gravy tastes at its best with rotis or chapatis.

You can make a chapati roll by making the gravy a little thick and adding it in the roll.

Capsicum Mushroom Paneer Gravy is one of the easiest and tastiest of vegetarian dishes that can be prepared in a jiffy with minimum effort.