PANEER CAPSICUM MASALA GRAVY

Ingredients:
200 gms paneer
2 capsicum
3 onions
2 tomatoes (pureed)
1 tsp ginger paste
1 tsp garlic paste
1 tsp Jeera/cumin seeds
1 tsp red chili powder
pinch of turmeric powder
2 tsp coriander powder
1 tsp garam masala
3/4th cup milk
1/2 cup cream.

METHOD:
Cut the onions into big pieces. Fry them in oil till brown. Cool & then grind into smooth paste. In a kadhai heat oil. Add the cumin seeds. When it splutters add onion paste.Fry till brown. Add the ginger and garlic paste and fry for some more time.Add the chopped capsicum and fry for 3 minutes. Add red chilli powder, haldi powder,coriander powder, garam maasala and fry. Add the tomato puree & salt & let it cook for sometime. Add the paneer cubes & let it cook in the masala for some time. Finally add the milk & cream and cook for 5 to 7 mins. Garnish with coriander leaves.

PANEER GHEE ROAST

Paneer – 200 gms
Ghee – 2 tbsp
Salt to taste
Coriander leaves for garnish

For the Marinade

Thick curds – 3 tbsp
Juice of half a lime
Salt and Pepper to taste
Haldi – a pinch

For the Masala

Kashmiri Red chillies – 5*
Coriander seeds – 1 tsp
Jeera – 1/2 tsp
Methi/Fenugreek – 1/4 tsp
Tamarind – a small piece

Method
  
Chop paneer into small cubes.
Mix all the ingredients mentioned under marinade and put in the cubed paneer.Mix well so that the paneer cubes are coated well with the marinade.Keep aside for 1-2 hrs.
In a kadai,roast together the ingredients for the masala for about 5 minutes.Grind to a smooth paste adding enough water as required.
Back to the kadai-add 1 tbsp ghee and the ground masala.Saute till the masala starts leaving oil on the sides.
Mix in the paneer and the remaining 1 tbsp ghee.Check for salt.
Roast on simmer for about 10 minutes or till the paneer cubes are well coated with the masala.
Garnish with freshly chopped coriander and serve hot.