4 tomatoes quartered
¼ cup cashew nuts
2 tbsp oil
2 tbsp ginger garlic paste
1 ½ tsp red chilli powder
1 tbsp coriander powder
1 ½ tsp garam masala powder
1 small capsicum
1 cup paneer
1/4 thil paste
1 onion chopped
2 tsps khus khus
1/4 turmeric powder
How to make Paneer Capsicum Masala Curry
. Chop tomato, onions, and keep it aside.
. Grind tomato to a fine paste and keep it aside.
. Grind cashew nuts and khus khus and thil to a fine paste seperately and keep it aside.
. Heat oil in a non stick pan.
. Add ginger garlic paste and sauté. Cook for 1-2 minutes.
. Add the chopped onions and capsicum. Mix well and cook for 2 more minutes.
. Add tomato puree and saute.
. Add paneer and mix well.
. Add the cashew and khus khus paste,thil paste, turmeric powder, red chilli powder, coriander powder, garam masala, and salt.
. Mix well and let it cook for 3-4 minutes.
. Add little water (2-3 tbsp) if you find the gravy too thick.
. Mix well and switch off stove.
. Serve hot with roti or jeera rice or veg biryani.