Stuffed Capsicums

Ingredients:
Capsicum medium size     : 7-8
potatoes, boiled                : 2 big
matar/green peas              : 1 cup
paneer cubes                    : 1 cup
corn kernels                      : 3/4 cup
onions, finely chopped     : 2 medium
onions, coarsely chopped : 1 big
tomatoes chopped            : 1 

Dry powder:
chilli powder                        : to taste
coriander powder                 : 2 tspn
aamchur/dry mango powder: 3/4 tspn
turmeric powder                   : 1/2 tspn
salt                                        : to taste

Method:

• Heat about 3 tbspn oil in a skillet. When hot add the corn kernels and green peas together. 
• add salt, red chilly pwdr , turmeric, aamchur powder and 1 tspn coriander powder. 

• Saute for 2-3 mins on high and then add finely chopped onions, paneer cubes and mashed potatoes together. cook till they are done( for about 5), keep aside

• wash the capsicum, remove the center stem of capsicum and gently shell out the seeds from within
• Fill the hollow capsicums with the above made mixture with a spoon. Keep aside

• Now heat some oil (3 tbspn) in another wide bottom pan. Add coarsely chopped onion n saute for a while. Add red chilly pwdr, turmeric, salt and 1tspn coriander pwdr. 
• Then add the tomatoes n cook until a gravy texture is formed

• Gently place the stuffed capsicum in the pan

• cover n cook until done (takes abt 12-15 mins to cook on medium heat)

Note:

• For golden brown colour around the capsicum, separately fry the stuffed capsicum before adding into the onin-tomato gravy and rest procedure remains the same

Recipe credit: Pooja Minothra

Paneer Kadai

Paneer tikka masala

Ingredients for gravy/sauce
Paneer sliced                     : 200gm
tomato                               :2 big
cashewnuts                        :5-6 
green chilli                         :1
(blend tomatos, green chilli n cashewnuts together to make the puree)
 onions finely chopped       :2
ginger garlic paste:             :2 tspn
 honey                               :1/2 tspn
cumin seeds                       :1 tspn
bay leaf                              :1
hing powder                       :1 pinch


Veggies that should be choped in chunks are
1    green bell pepper (yellow n green)
1    tomato dee-seeded
1    medium sized onion


Dry powders:
1      tsp all purpose flour/maida
1      tbspn coriander powder
1/2   tbspn jeera powder
1       tbspn red chilli powder
1       tbspn kasoori methi powder
1/2    tbspn garam masala powder


For marination of paneer slices n veggies :
thick hung yogurt  :4-5 tbspn
ginger garlic paste :1 tspn
red chilli powder   :1 tbspn
kasoori methi        :1 tbspn
turmeric                : pinch
lemon juice           : few drops
salt                       : little
oil                         : 1 tbspn

• Mix everything and apply the thick marination to paneer and the coarsely chopped vegetables. Separately store paneer and veggies for atleast 1 hour.
• After 1 hour shallow fry the paneer and vegetables on a flat bottom pan

Method:

• Take about 3 tbspn of oil in a kadai, add some cumin seeds, 1 bay leaf , 1/2 tspn asafoetida , wait till cumin seeds pops up. Then add in finely chopped onions, 1/2 tbspn ginger garlic paste, saute them , add 1 tspn all purpose flour, make sure the flour is fully mixed with the onions and no lumps are formed.
• then pour the tomato puree (which is blend with cashewnuts n green chilli) saute for 2 mins and add 1 tea cup water. Bring to a boil 
•  Then add 1 tbspn coriander powder n 1/2 jeera powder, 1/2 tspn red chilly powder, 1/2 tspn honey n salt to taste. Bring the gravy to a boil n lastly add 1/2 tbspn garam masala powder
• Now time to add in the fried paneer and the veggies into the mixture, bring it to a boil once
•  Finally top with fresh coriander leaves

• Note

• For bright red colour add store bought tomato puree instead of making fresh at home or even you can use kashmiri red chilli powder for bright red colour
• Honey is a must to bring out the tinge of sweetness and aroma 

Preparation time: about 1 hour
cooking time : 1/2 hour

Paneer butter masala