Capsicum Paneer Masala

Ingredients:-

 

Capsicum – 1 no

Onion – 1

Paneer – 50 gm

Tomato – 1

Green chilly – 1 no

Garlic – 2 pod

Ginger garlic paste – 1 spoon

Turmeric powder – 1/8 tsp

Cumin seed powder – 1 tsp

Garam masala powder – 2 tsp

Coriander powder – 1 spoon

Chilly powder – 1 spoon

Salt – to taste

Oil – 2 tsp

Water – 1 cup

Coriander leaves – for garnishing

 

Method:-

 

Cut Capsicum in to square shape and cut Paneer in to cubes. Heat oil in a pan add onion, garlic, green chili and fry till onion turns into translucent. Then add capsicum and fry till it turns into golden brown. Once it is done add tomato and fry till it turns into soft and mushy and then add ginger, garlic paste  

and fry for few minutes. Add Paneer, add the masala’s and salt and fry till the raw

flavor of masala goes and then add 1 cup water and cook till it starts to boil and also

once it turns into gravy thickness. Finally garnish it with coriander leaves.

 

 

Paneer Butter Masala

Ingredients:-

 

Red color – 3 drops

Butter – 1 tsp

Chili powder – 1/4 tsp

Coriander powder – 1 tsp

Fried Onion – 1 tsp (optional) you can use normal onion

Garam masala powder – 1/4 tsp

Ginger garlic paste – 1 tsp

Kastoori methi powder – 1/4 tsp

Ketchup – 1 tsp

Milk – 3/4 cup (to add to gravy)

Milk – 1 cup (to add to spices)

Paneer – 250 grams

Salt – to taste

Tomato paste – 1 tsp or tomato puree (3 tsp)

Heavy Cream – 3 Tsp (optional or else you can use milk 1 cup instead of 3/4 cup)

 

Method:-

 

In a mixing bowl add all the spices, ketchup, little salt, tomato paste and mix these mixtures by adding little by – by milk and mix it well and keep aside. Heat Butter in a pan and once it is done add butter and then add ginger, garlic paste and mix it. Then add onion and fry fro few minutes or you can add crushed onion and then add all the spices mixed with milk and cover these mixtures and cook for 3 minutes and then add salt, Paneer and add rest of the milk and cook till the gravy becomes thick.

You can add milk according to your thickness of your gravy. If you’re adding heavy cream you can add it now and cook for 2 mins. Finally add food color and cook for few minutes and serve hot with Naan, chappathi.