Paneer angara in capsicum gravy

Introduce

Chef :

RUCHIKA

Paneer angara in capsicum gravy

#SSMD #restaurantstyle

Ingredient

250 grams

For Garnishning Green coriander (finely chopped)

Cooking instructions

* Step 1

Take a pan, add a tablespoon of oil and heat it. Now add chopped onions and grated ginger.

* Step 2

Sauté for sometime, then add chopped tomatoes with green chilies and chopped capsicum and sauté more.

* Step 3

Slowly Tomatoes and Capsicum cubes will become tender. Add walnuts and stir for 1 min Switch off the gas and take it out in a plate and let it cool before grinding.

* Step 4

Now in the same pan add little oil and butter together Add whole cumin seeds and stir till crackle. Add all other whole spices -black pepper corns, cloves, cardamom, bay leaf and cinnamon stick Stir till they are fragrant.

* Step 5

Add the dry masala-turmeric, red chilli,coriander powder and salt. Add kitchen king masala too and stir.

* Step 6

Now add the purée of sautéed onions- tomatoes and Capsicum to this and stir nicely for 1-2 minutes so that everything gets incorporated well

* Step 7

Once the masala starts leaving the oil add paneer cubes and dried kasuri methi and cook for 5 minutes covering the pan. You can adjust the consistency of the gravy by adding 1/2 to 1 cup water as required.

* Step 8

Now for giving dhuan- heat up the piece of coal directly over the gas holding it with a tong carefully

* Step 9

Cover and cook for 5 more minutes while switching off the flame. After 5 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped Coriander leaves.