Paneer Mushroom Bell Pepper Curry

Step 1: Boil Base Ingredients

Boil 2 cups of water in a pan. Add 3 medium-sized chopped tomatoes, 1 large chopped onion, sliced ginger, peeled garlic cloves, 3-4 cloves, 2-3 green cardamoms, 1 small cinnamon stick, 8-10 cashews (soaked in hot water), and 2 dried Kashmiri red chilies to the boiling water. Cover the pan and cook for 5-6 minutes until the tomatoes and onions become mashy. Turn off the gas and let it cool.

Step 2: Prepare Paneer

Cut 200g paneer into desired shapes. Heat 1 tsp oil and 1 tsp butter in a pan. Add the paneer pieces. Sprinkle salt and black pepper. Fry until golden brown on all sides. Remove and set aside.

Step 3: Prepare Bell Peppers

Cut 1/2 green, 1/2 red, and 1/2 yellow bell peppers into large pieces. In the same pan used for paneer, add 1 tbsp butter. Add the bell pepper pieces. Stir-fry on high flame for 3-4 minutes, tossing frequently, until lightly burnt for a smoky flavor while retaining crunchiness. Remove and set aside.

Step 4: Prepare Mushrooms

Slice 200g mushrooms. In the same pan, add 1 tbsp butter. Add the sliced mushrooms. Sprinkle salt and black pepper. Sauté on high flame for 3-4 minutes until cooked and lightly browned. Remove and set aside.

Step 5: Blend Gravy Base

Transfer the cooled boiled tomato-onion mixture (from Step 1) to a mixer grinder. Blend into a smooth paste.

Step 6: Start Gravy

In a clay pot (or heavy-bottomed pan), melt 2 tbsp butter. Add 1 tsp cumin seeds and 1 bay leaf. Let them splutter. Add 1 tsp Kashmiri red chili powder and 1/2 tsp turmeric powder. Mix quickly to prevent burning.

Step 7: Cook Gravy Masala

Pour the blended paste (from Step 5) into the pot. Cook on low to medium flame, stirring continuously, until the butter separates from the masala and the color deepens. Add 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp garam masala. Mix well and cook for another 2-3 minutes. Add salt to taste and 1/2 tsp sugar. Mix thoroughly.

Step 8: Add Curd and Vegetables

Add 4 tbsp beaten curd to the gravy. Mix immediately and cook on very low flame for 2-3 minutes, ensuring the curd does not curdle. Add the sautéed mushrooms (from Step 4) to the gravy. Mix well. Add the fried paneer (from Step 2) to the gravy. Mix gently. Add the burnt bell peppers (from Step 3) to the gravy. Mix well.

Step 9: Simmer and Finish

Add 1/2 cup water to adjust the gravy consistency. Bring to a boil on low to medium flame until the gravy thickens to your desired consistency. Add 1 tablespoon of butter for richness and flavor. Mix well. Garnish with fresh coriander leaves. Cover and let it rest for a few minutes before serving.

• Cook the tomato-onion mixture until mashy for a smooth gravy.

• Fry paneer until golden brown for better texture.

• Burn bell peppers on high flame for a smoky flavor.

• Sauté mushrooms on high flame to prevent excess water release.

• Add beaten curd on low flame to prevent curdling.

• Use melon seeds (magaj ke dane) instead of or in combination with cashews.

• Add pav bhaji masala or chole masala for a different flavor profile.

• Adjust gravy consistency by adding more or less water.