Ingredients:
For marination:
1.Paneer cubes -200 gms
2.ginger garlic paste -1 teaspoon
3.Kashmiri chilli powder -1 tablespoon
4.Lemon juice- 1 teaspoon
5. Salt - 1/2 teaspoon
6.olive oil or vegetable oil- 1 teaspoon
7.Yoghurt or thick curd - 4 tablespoon
8. Capsicum yellow,green and red-chunks of quarter of each.
Ingredients:
For gravy or masala:
1.olive oil or vegetable oil - 1 tablespoon
2 . Kashmiri red chilli powder -1 teaspoon
3.Cumin seeds-1 teaspoon
4.Hing or asafoetida- 1/4 tsp
5. Chopped onion- 1 no.
6.gingergarlic paste -1 teaspoon
7.Tomato puree -2 tablespoon or tomato paste of 2 tomatoes
8.Corn flour- 2 teaspoon(or all purpose flour)
7.Coriander powder- 1 teaspoon
8.Garam masala powder - 1 teaspoon
9.Jeera or cumin seed powder - 1 teaspoon.
10.Amchur or dry mango powder - 1 tablespoon
11.salt - 1 teaspoon
12.green chilli -1(add more if you want it more spicy)
Method of preparation:
1.First marinate the paneer and capsicum chunks with youghurt or thick curd,gingergarlic paste,kashmiri chilli powder,lemon juice,salt and oil.
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| Marinated Paneer and capsicum chunks |
2.Now keep this marinated paneer in the fridge for half an hour.
3.After an hour take the marinated paneer with capsicum .
4.In a Kadai add 2 teaspoon of oil and place the marinated mixture and saute or shallow fry for 5 to 10 minutes till they turn in golden colour.
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| Paneer,capsicum frying |
5.Now keep the fried paneer and capsicum aside.
6.Now for preparing gravy ,place a kadai in the stove.Pour the same oil used for shallow frying paneer mixture.
7.Now add cumin seeds.After it splutters add the red chilli powder.
8.Add hing or asafoetida,chopped oninon,garlic paste,green chilli,tomato puree one by one.
9.Now mix the cornflour with 1 tablespoon of water to make a paste and pour inside the kadai for thickening of gravy.
10.Now add the coriander powder,jeera powder,garam masala powder,amchur powder..
11.After the tomato leaves oil and the gravy is red enough add the fried paneer capsicum mixture.
12.Serve it by decorating with coriander leaves.
