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Paneer Capsicum Kurma

Capsicum is one of my favourite combination with paneer. Capsicums have very low calories and numerous nutrients which help boost your immunity system. Paneer is also a favourite for all age groups and it is a high protein food. It is quite easy to make at home. I always prepare homemade paneer. This is a coconut based gravy with paneer and capsicum. This is a simple home style kurma and there is no cashew paste or fresh cream. This kurma goes well with chapathi, ghee rice and dosas. The consistency is a little thicker than the other kurma. Let's see how to prepare this kurma with step by step photos. 

Capsicum is one of my favourite combination with paneer. Capsicums have very low calories and numerous nutrients which help boost your immunity system. Paneer is also a favourite for all age groups and it is a high protein food. It is quite easy to make at home. I always prepare homemade paneer. This is a coconut based gravy with paneer and capsicum. This is a simple home style kurma and there is no cashew paste or fresh cream. This kurma goes well with chapathi, ghee rice and dosas. The consistency is a little thicker than the other kurma. Let's see how to prepare this kurma with step by step photos.



Paneer capsicum kurma with step by step photos

Prep time  : 15 minutes
Cook time : 20 minutes
Total time : 35 minutes
Serves : 4

Ingredients 
  •     200 grams paneer
  •     1 medium green capsicum
  •     1 Onion
  •     3 Tomatoes
  •     6 garlic cloves
  •     small piece ginger
  •     1/4 tsp turmeric powder
  •     1/2 tsp chilly powder
  •     1/2 tsp coriander powder
  •     1 tsp garamasala powder
  •     1 tbsp oil
  •     salt
 For masala paste
  •     4 tbsp grated coconut
  •     4 cloves
  •     few cinnamon
  •     few javithri (mace)
Cooking Directions 

1. Cut the paneer into small cubes, capiscum into small squares, chop the onions and tomatoes. Peel the garlic and cut the ginger into small pieces.


2. Grind the ginger and garlic with little water. Remove from the jar and grind the tomatoes smoothly. Then transfer it to a bowl and grind the grated coconut, cinnamon, cloves and javithiri to a fine paste.


3. Heat a drop of oil in a kadai and add the capsicums. Saute it for 2 minutes and transfer it to a plate.

4. Next, add 1 tbsp oil and add the chopped onions. Saute it for 2 minutes and add the ginger garlic paste. Saute them nicely until the raw smell disappears.

5. Now add the tomato paste and saute until all the water evaporates. Next add the ground coconut paste and saute it for a few minutes on medium flame.
 
6. Now add 2 cups of water, required salt, turmeric powder, coriander powder, chilly powder and garamasala powder. Mix well and allow it to boil well for 10 minutes in low flame.

7. When you see drops of oil on the top of the kurma add the paneer cubes. Mix them gently and keep it for a few minutes. Finally, add the capsicums and coriander leaves. Switch off the flame and transfer it to the serving bowl.


If you try this recipe for Paneer capsicum kurma send us your comments below and share the recipe for your frineds and family. 

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