I just happened to have one red, one yellow and one green capsicum, thats the inspiration behind the name of this otherwise fairly standard paneer capsicum dish.
Everytime we went out for a team lunch from office, there would always be someone who wanted a paneer butter masala or a paneer capsicum. It was such a standard item our our lunch menu, but since I was never a big fan of paneer, I always stayed away from it.
After I got here, and i guess in the memory of all the team lunches that I really miss now, I happen to have this sudden love for paneer.
Actually, the paneer here is excellent - always fresh. Being in the land of Amul, the milk and all milk products are of excellent quality. The cream of the milk is so heavy, that I have started collecting it and making butter and ghee out of it at home. Its what most people always do, but I am just proud that I have overcome my laziness finally and got down to doing this !!
What you need -
400 gms Paneer
3 Capsicums / Bell Peppers
2 green chillies
1 tsp jeera / cumin seeds
5 cloves garlic
1 small piece ginger
handful of coriander leaves
1/2 cup milk
2 tsps cream
What you do with it -
Blanch the tomatoes, remove skin and puree
Chop onions, garlic and ginger. Grind together to a smooth paste
Chop the capsicums into bite sized pieces and saute in a little oil
Cut the paneer into cubes
If the paneer was refrigerated, put the pieces in boiling water for about 5 mins and take it out. This makes is soft
Grind together the cashewnuts, green chillies and jeera with a little water to make a smooth paste
Heat oil in a kadai, add the paste of onion, ginger, garlic and fry it turns slightly brown
Then add the cashewnut paste and fry a bit longer
Add the tomato puree and cook till the oil separates
Now add the paneer and sauted capsicums
Add salt and milk
Garnish with cream and chopped coriander leaves