Roasted Capsicum Paneer Masala with Basmati Rice
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Roasted Capsicum Paneer Masala with Basmati Rice

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Level

easy

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Cooking

40 min

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Preparation

20 min

Ingredients

Servings

4
basmati rice
cooked
4 bowls
Red Capsicum
1
Paneer Cheese
15 pieces
Red Onion
1
Tomatoes
3
Cashew Nuts
8 pieces
Garlic
4 cloves
Ginger
20 g
Oil
14 cup
Butter
(or Ghee)
14 cup
Tomato Ketchup
2 tbsp
Vegetable Stock
12 cup
Spice Mix
Chilli Powder
(optional)
1 tsp
Turmeric Powder
1 tsp
Coriander-Cumin Powder
1 tsp
Garam Masala
1 tsp
Salt to taste

How to cook

Step 1

  • Chop the onion finely.

Step 2

  • lend tomatoes into a puree (or use canned tomato puree).

Step 3

  • Roughly dice the red capsicum.

Step 4

  • Crush garlic and ginger with pestle and mortar, or blend ingredients together to form a fine paste.

Step 5

  • Add half of the oil and butter to the pan and turn on the heat.

Step 6

  • Once the pan is hot enough, fry the garlic-ginger paste till fragrant.

Step 7

  • In a separate pan, add onion and cashew nuts and sauté until they turn golden brown.

Step 8

  • Blend the fried onions and cashews to form a fine paste before adding the paste back to the pan.

Step 9

  • Add in the tomato puree. On a low heat, simmer for 2-3 minutes.

Step 10

  • Mix in the spices and add salt to taste. Simmer gently for another 2-3 minutes.

Step 11

  • In another pan, add the remaining half of the oil and butter. Once it’s hot, roast the red capsicum.

Step 12

  • Transfer the roasted capsicums to the first pan and add vegetable stock and 1 tbsp of tomato puree. Simmer the gravy on a low heat for another 2-3 minutes.

Step 13

  • Add tomato ketchup and mix well.

Step 14

  • Cut up Paneer into smaller pieces.

Step 15

  • Garnish with Paneer and serve with cooked Basmati Rice.
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