Description
Paneer Capsicum in Tomato Gravy is a thick, creamy gravy made from paneer mixture stuffed and cooked in a delicious tomato gravy, this vegetarian gravy is suitable for family celebrations, brunches, and parties.
Ingredients
Units
Scale
For masala paste :
- 1/2 Tsp – Turmeric Powder
- 1 Tsp – Kashmiri red chilly powder
- 1 Tsp – Cumin powder
- 1/2 Tsp – Coriander powder
For Paneer stuffing :
- 2 Large – Green capsicum/Bell Peppers
- 1 cup – Crumbled Paneer
- 1 Large – Mashed Potato
- 1/2 cup – Cilantro chopped
- 1 tbsp – Coriander cumin powder
- 1/2 tbsp – Garlic powder
- 3to4 – Green chilies chopped Salt to taste
For the tomato paste :
- 2 – Tomatoes roughly diced
- 8to9 – Cashews
- 1 large – Onion chopped
- 2 Medium – Capsicum diced Milk as required
For tomato gravy :
- 1 tbsp – Butter
- 4 tbsp – Refined oil
- 2 – Garlic minced
- Salt to taste
- 1/2 tbsp – Garam masala powder
- 1/2 tbsp – Kasuri methi
- Cilantro for garnish
- Cream/Yogurt for garnish optional
- Oil for grilling or frying
Instructions
- Take a small bowl to add turmeric powder, Kashmiri red chilly powder, cumin powder, and coriander powder. Add a little water and make a smooth paste. Keep aside.
- Add tomatoes diced, cashews, onion chopped, capsicum diced, and little milk into a blender and blend until smooth and fine. Set aside.
- Wash big bell peppers thoroughly and cut thick slices after deseeding them.
- For Paneer, stuffing takes a bowl to add crumbled Paneer, mashed potato, cilantro chopped, coriander-cumin powder, garlic powder, green chilies chopped, and salt to taste. Mix everything well. Paneer stuffing is ready to keep aside.
- Now stuff bell peppers nicely with the paneer mixture.
- Heat oil in a pan, fry these bell pepper slices paneer stuffing side first for 3 minutes on medium flame then flip and fry again for 3 minutes evenly on both the sides. Keep them aside.
- Heat butter and oil in a pan on medium flame. Cumin seeds and dry red chilly are added when it smokes. Stir for 10 seconds. Add minced garlic. Stir for a minute till the raw flavors of the garlic go away and color changes.
- Now add the tomato paste we made. Add the masala paste to the gravy and cook for 5 minutes on medium flame.
- Add salt to taste and garam masala powder. Cook and cover for more than 5 minutes on medium flame.
- Add little water to the gravy. Mix well. Cook and cover for more than 2 minutes.
- Add Kasuri methi by crushing with your hands. Mix well. Then add Paneer stuffed capsicum to the gravy. Garnish with chopped coriander leaves. Add cream for garnishing it’s optional.
- Serve hot with rice or paratha.
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[equipments]Notes
- In a vegan variation, omit the paneer and leave out the cream and milk and replace it with a little tofu. You can roast or grill the peppers just to reduce the calories, but I always roast them to prepare them for special occasions.
- Fill the bell pepper slices with the potato paneer mixture and stuff it. Do not worry it will not come out just fill it properly or stuff well.
- An alternate vegan recipe can be made by replacing the paneer with tofu, leaving out the milk and cream, and replacing it with a little tofu. You can roast or grill the peppers just to reduce the calories, but I prefer to roast them for special occasions.
- You can make this dish with either vegetable oil or sesame oil or olive oil, but I am a big fan of coconut oil.
- The onions and green chilies, which both give this dish a nice flavor, come from the vegetables. I used green peppers, but you can use red or yellow peppers as well if you prefer a spicy taste.
- You can buy the paneer from the store or you can make fresh paneer at home too.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 340 Kcal