Sharing today is one of my go to favorite paneer dish when I want to indulge in some creamy deliciousness. Not only does this dish is full of flavors but it is also full of nutrients in form of Paneer and veggies. So let’s look at the recipe of this easy, delicious Paneer-Capsicum-Matar Masala
I believe that it is important to use the right ingredients for making any dish more delicious. I have included a link to my favorite brand of garam masala that gives a great flavor to this dish
Paneer-Capsicum-Matar Masala
Protein Rich & creamy deliciousness
- 1 no 14 Oz Pack of paneer (I love Haldiram or Amul brand)
- 1 no Green Capscium (cut into square pieces)
- 1 no Red Capsicum (Optional )
- 1 cup frozen green peas ( Matar )
- 1/4 cup cilantro (for garnishing (optional))
- 2 no medium onions (Cut into big pieces)
- 2 no Tomatoes (Cut into big pieces)
- 3 no green chilis
- 2 no Garlic pods
- 1 inch ginger
- 15 no Cashewnuts (powdered)
- 1/2 cup Heavy whipping cream
- 1 tbsp Cooking oil
- 1 tsp Garam Masala OR Kitchen King Masala
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp kasuri methi (crushed on hand)
- 1 tsp Salt (or to taste)
Grind Green chillis, Ginger and Garlic into a paste
Grind the onions into a paste
Grind the tomatoes into a puree
In a heavy bottom pan, heat the oil and when its hot add cumin seeds
Once cumin crackles , add the onion paste followed by ginger – garlic green chili paste and saute till the raw smell of onions go away
Now add the pureed tomatoes followed by some salt
When oil separates from the tomatoes , add in the cashew powder and saute for another minute
Now add turmeric powder, red chili powder ( as per taste) ( remember you have added green chilli already) and garam masala
Add the veggies (Green bell pepper, Red bell pepper & Green peas) . Cover and cook for 2-3min on low flame or until the veggies are cooked. Add some water so that the gravy doesn't burn or stick to bottom
Adjust salt as needed
Once veggies are cooked, add additional water to adjust consistency.
Add Paneer cubes. Cover and cook another 3-4 min for paneer to absorb the flavors
Add heavy whipping cream followed by crushed kasuri methi
Garnish with Coriander leaves or Cilantro
I use Everest Garam Masala for this recipe because I think its the best tasting garam masala available. You can buy it at amazon
An alternative recipe is available on Hebber’s Kitchen uses Yogurt instead of cashewnuts in case have any nut allergies