Roasted Capsicum Paneer Masala with Basmati Rice

Name: Roasted Capsicum Paneer Masala with Basmati Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mains
Ingredients: 4 bowls basmati rice; 1 Red Capsicum; 15 pieces Paneer Cheese; 1 Red Onion; 3 Tomatoes; 8 pieces Cashew Nuts; 4 cloves Garlic; 20 g Ginger; 1/4 cup Oil; 1/4 cup Butter; 2 Tbsp Tomato Ketchup; 1/2 cup Vegetable Stock; 1 tsp Chilli Powder; 1 tsp Turmeric Powder; 1 tsp Coriander-Cumin Powder; 1 tsp Garam Masala; Salt to taste

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Level

easy

Cooking

40 min

Preparation

20 min

Ingredients

Servings

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	¹⁄₄ cup
Butter (or Ghee)	¹⁄₄ cup
Tomato Ketchup	2 tbsp
Vegetable Stock	¹⁄₂ 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.