9 December, 2019

PANEER CAPSICUM SUBJI

Posted in : Stir fry| salad| Playa| Sookha subji| Usli| on by : Divya Suresh

Ha ha The South meets the North !

You must have never heard or seen this combination. At least I haven’t heard or seen this combination ! Today made North Indian style Paneer capsicum subji to go with our own Karnataka style ragi rotti & rice flour phulka. That’s why I said the south meets the north. To our surprise both the dishes tasted awesome together.

So…. sharing with you all, one more kind of yummy accompaniment recipe to pair with rotis & parathas is this tasty, mouth watering subji called paneer capsicum subji made as per our taste and preference. I insist everyone to try this awesome subji for it turns out to be the best accompaniment.

This time I have used cashew nuts in the recipe, but next time I shall replace cashews with melon seeds

Ingredients : measuring cup used – 250 ml, servings 2 to 3

  • Paneer – 200 gms (1 cup of cubes)
  • Capsicum – 1 medium sized
  • Onion – 1 big
  • Tomato – 1 big
  • Green chili – 2 big or 3 medium sized
  • Ginger – 1 inch piece
  • Cashew nuts – 10 to 12
  • Ghee – 1 tsp
  • Oil – 1 tsp
  • Cumin seeds – 1 tsp
  • Coriander seeds/dhania powder – 2 tsp
  • Hing – a fat pinch
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1 tsp (mildly hot)
  • Garam masala powder – 1/4 tsp
  • Kasoori methi/fresh methi – 1 tbsp (I have used chopped 2 tbsp fresh methi leaves)
  • Coriander leaves – 1 tbsp
  • Salt to taste
  • Sugar – 1 tsp
  • Water – 1/4 cup or little more (adjust)

PROCEDURE :

  • Heat the tawa, sprinkle 1 tsp of ghee, now arrange all the paneer cubes and roast them on both the sides, remove to a plate
  • Dice both onion and capsicum, roast them separately until little soft
  • Grind together tomato, green chili, ginger and cashews into fine paste
  • Heat oil in a pan add in cumin seeds, when they splutter turn the heat to low and add hing, turmeric powder, coriander seeds powder and kasoori/fresh methi leaves and saute for minute, add in ground tomato mixture and saute until all the water evaporates
  • Now add in red chili powder, required salt and garam masala powder, saute for a minute, then add in 1/4 cup of water (adjust)
  • Put roasted paneer, onion, capsicum and coriander leaves into the pan, add required salt & sugar, increase the heat to medium, cover and cook the mixture further for 2 to 3 minutes by stirring in between
  • Remove from the heat and serve