Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is slightly warm, reduce the flame to low. Add 1 teaspoon of cumin seeds and let them splutter. Then, add a pinch of asafoetida (hing).

2. 2.Add Aromatics

   Add 1 crushed green chili and 2-3 small pieces of crushed ginger to the pan. Sauté for a few seconds until their raw smell disappears. Next, add 5-6 curry leaves and sauté briefly until fragrant.

3. 3.Cook the Tomato Base

   Pour in the puree of 2 medium tomatoes. Add salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Mix all the spices well with the tomato puree. Cook this mixture on medium to high flame until it thickens and the oil starts to separate from the sides.

4. 4.Simmer the Masala

   Once the masala is well-cooked and dry, reduce the flame to low. Cover the pan with a lid and let it cook for 5 minutes. This allows the tomatoes and spices to cook thoroughly and release their flavors. After 5 minutes, remove the lid and stir the masala well.

5. 5.Add Paneer and Capsicum

   Add 1 medium chopped capsicum (bell pepper) and 150g of paneer cubes to the cooked masala. Mix everything gently, ensuring the paneer and capsicum are well coated with the spices. Sauté for 1 minute on medium flame.

6. 6.Finish the Curry

   Pour in about 1/2 cup of water and mix well to achieve your desired gravy consistency. Add fresh chopped coriander leaves. Cover the pan again and let it simmer on low flame for about 5 minutes, or until you see a thin layer of oil floating on top of the curry.

7. 7.Serve

   Once cooked, remove from heat. Your quick and delicious Paneer Capsicum Curry is ready to be served hot with roti, naan, paratha, or rice.