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Capsicum Mushroom Paneer
Category : Paneer, Tomatoes, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash the mushrooms thoroughly and cut into halves.
- Chop the capsicum into cubes.
- Deep fry the paneer cubes and keep aside.
- Grate the onions and squeeze out the water.
- Take oil in a kadai and fry the onions, ginger and green chillies an. a low flame till-the onions are p-ink in colour.
- Add the mushrooms and saut� till they are tender.
- Add the tomato puree, cook on a low flame for 5 minutes.
- Add red chillie powder, coriander powder, turmeric powder and salt to taste.
- Saut� on a low flame till oil separates.
- Add the capsicum and-Mix- well.
- Add water and give it a boil. After a boil, simmer.
- Cook till the capsicums are tender and the gravy has thickened.
- Add the kept aside fried paneer and mix well. Switch off the gas.
- Garnish with finely chopped coriander leaves.
- Serve hot with chapattis.
Ingredients:
1 packet or 1 tin - fresh mushrooms
250 g - paneer (cut into cubes)
3 - big tomatoes (made into a puree)
2 - big capsicums
4 - medium sized onions
1 " piece - ginger (coarsely ground)
2 to 3 - green chillies (finely chopped)
1 � tsp - red chillie powder
2 tsp - coriander powder
1/4 tsp - turmeric powder
1 cup - water
2 tbsp - finely chopped coriander leaves
oil for deep frying
salt to taste
1 packet or 1 tin - fresh mushrooms
250 g - paneer (cut into cubes)
3 - big tomatoes (made into a puree)
2 - big capsicums
4 - medium sized onions
1 " piece - ginger (coarsely ground)
2 to 3 - green chillies (finely chopped)
1 � tsp - red chillie powder
2 tsp - coriander powder
1/4 tsp - turmeric powder
1 cup - water
2 tbsp - finely chopped coriander leaves
oil for deep frying
salt to taste
RECIPES BY ANITA RAHEJA
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