Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Butter Paneer with Sweet Bell Peppers

Butter Paneer, a genuine classic with many variations.  My hubby put in a special request for this dish, so here it is and this is how I made it. To balance out the richness of this dish I have it along with loads of salads and green chillies soaked in vinegar 😉

Butter Paneer By Videhi Sivurusan

Preparation:  15 minutes        Cooking time: 45 minutes          Serves:  4

Oil for deep frying

200g paneer cubed and deep fried (keep aside)  To paneer click on this link:   http://wp.me/p5WmT0-5z)

2 tbsp (ml) cooking oil

2 pieces cinnamon sticks

1 black cardamom seed

2 cloves

¼ tsp mustard seeds

¼ tsp cumin seeds

¼ tsp fennel seeds

¼ tsp fenugreek seeds

1 medium onion finely chopped

15-20 tender curry leaves

½ tbsp. (7.5ml) freshly stamped ginger

1 tsp (5ml) fresh garlic paste

1 tbsp (15ml) coriander powder

½ tsp (7.5ml) cumin powder

2 tsp (10ml) garam masala

2 tbsp (30ml) mixed masala or roasted paprika powder or mild chilli powder

1 green medium bell pepper washed and cubed

1 ½ cans Italian tomatoes blitzed in a food processor

1 ½ tsp (7.5ml) salt (adjust accordingly)

250 ml fresh cream

1 green chilli sliced (optional for extra heat)

¼ cup finely chopped fresh coriander leaves to garnish

Let’s cook 🙂

Heat the oil in a pot along with the cinnamon stick, cardamom and cloves.  Once the oil is nice and hot toss in the mustard, cumin, fennel and fenugreek seeds.  As soon as the mustard seeds pop, reduce the heat and toss in the onions and curry leaves.  Cook until the onions are golden brown (3-5 minutes)

Add the ginger and garlic – fry for a few seconds and then toss in the coriander & cumin powder, garam masala and mix masala.  Give it a quick stir and immediately toss in the peppers – give it a good mix.

Pour in the blitzed tomatoes and salt, stir well, cover with pot with a lid and cook tomatoes through – 25 minutes, stirring occasionally.

Add the paneer,  fresh cream and chilli to cooked tomatoes – simmer for 5-8 minutes until a nice thick creamy gravy forms.  You may add some water to adjust the consistency of the gravy. (note if you like your peppers with a bit of crunch, you may add it at this point)

Garnish and serve

Best served with rice or roti or any bread of your choice.

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