Capsicum Paneer Masala

For the gravy/ masala paste:

1 tbsp oil

3 medium onions (cubed)

2 cups tomatoes chopped

Salt to taste

1/2 tsp sugar

12 cashew nuts

1 tsp red chilli powder

1 tsp garam masala powder

1 tsp coriander/dhania powder

For the Capsicum paneer masala:

2 tbsp butter

1 tsp ginger garlic paste

200 gms paneer (2 cups)

1/2 cup capsicum cut into cubes

1/4 cup milk

2 tsp fresh cream

2 tsp Kasuri methi/ dried fenugreek leaves

Chopped coriander leaves

Heat 1 tbsp oil in a pan, add chopped onions and fry stirring often until they turn transparent to light pink.
Next, add chopped tomatoes and salt. Saute for 5 minutes.
Cover and cook till the onions and tomatoes turn soft and mushy.
Add 1 tsp garam masala, 1 tsp coriander powder,12 cashew nuts, red chilli powder, and sugar.
Fry these till the masala turns aromatic. ( for about 3-4 minutes)
Turn off the flame. Cool it completely. Transfer to a blender with 1 cup water.
Blend into a really silky smooth puree.
If it is not smooth, filter it through a strainer and keep aside.
Heat butter in the pan, add capsicum cubes, saute till they are cooked. Remove them on a plate and keep aside.
Add ginger-garlic paste and saute for 2-3 minutes or the raw smell goes.
Pour the blended onion-tomato puree, 1/2 cup water, mix well and cook on a medium flame, until the gravy thickens and traces of butteris seen on top.
Give a good mix. Lower the flame, add milk, paneer and capsicum cubes. Crush Kasuri methi between your palms and add to the gravy.
Mix and cook covered for 2-3 minutes. Add salt if needed, as we have already added in the gravy.
Turn off the flame and garnish with fresh cream and chopped coriander leaves.
Serve hot with tandoori roti, naan or phulkas.

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