Paneer Capsicum Masala is a rich creamy sauce made with roasted capsicum along with other ingredients topped with paneer.
This gravy makes a fantastic variation to your regular Paneer Masala as it has the spicy capsicum blended as a sauce. Finally, when we first made it, I felt kids will not like it. Furthermore, surprisingly nobody was able to identify that it has roasted capsicum in it.
It is a great way to include capsicum and other stuff which are normally removed when the kids eat it. Roasting the vegetables makes them more pronounced and tasty and it surely adds to this gravy.
This gravy is certainly a dish I can include to make more often! Another thing is, using vegetables in the sauce makes it more creamy. We are on the last day of creamy gravies for the BM#107 week 1.
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Step by Step Pictures for making Paneer Capsicum Masala
Paneer Capsicum Masala
For the roasted masala
2 tsp Butter
4 nos Cardamom
2 inch Cinnamon
10 Dry Red Chillies
1 cup Onions
1.5 cup Tomatoes
10 nos Cashew nuts
4 nos Green Chillies
1/2 cup Green Capsicum
Salt to taste
For the Gravy
2 tsp Red Chili Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
3/4 tsp Garam Masala
1/2 tsp Fennel Powder
1 tsp Kasuri Methi
1/2 tsp Ginger Garlic Paste
2 cups Paneer
1 tsp Cream
2 tsp Butter
In a nonstick pan, heat the butter and roast all the ingredients listed under the ground masala.
Allow to cool down and grind to a smooth paste using water.
Finally. to make the gravy, heat another pan with butter and add all the spice powders listed.
Make sure the flame is low, else you will end up with burnt spice powders.
So, once the spices are sauteed, add ginger garlic paste and saute. After a few minutes, add the ground masala along with 1 cup of water.
Bring to a boil, and simmer for 5 to 7 mins.
Add paneer cubes and next Kasuri methi along with the cream.
Serve hot with roti, parottas or naans.