Simple Way to Make Speedy Paneer In Capsicum Curry

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Before you jump to Paneer In Capsicum Curry recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Consume: How to Do It Correctly.

When you go on a diet one of the primary things that you will learn is that it is important to keep an eye on what you eat during the day. Tracking all of the food you consume will help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after you keep a food log for a few days you may notice that while you eat lots of fruit, you almost never eat any vegetables. When you write every thing down you can see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

You ought to be very precise while you write down the things that you are eating. It is not adequate to list salad in your food record. You need to record all of the materials within that salad as well as the type of dressing on it. You should also write down the amount of of the foods you are eating. Cereal seriously isnt as beneficial an entry as one cup Honey Nut Cheerios. It is very important to remember that the larger your portions, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

Record your spirits whenever you eat. This can help you determine when you use food to help soothe emotional issues. It may also identify the meals you choose when you are in certain moods. Many of us will reach for junk foods when we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for when you are upset just might help you stock similar but better items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got benefit from reading it, now lets go back to paneer in capsicum curry recipe. To make paneer in capsicum curry you need 22 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Paneer In Capsicum Curry:

1. Get of Roasting the vegetables.
2. Take 3 tsp of oil.
3. You need 5 of medium onion washed and chopped.
4. Take 5 of medium tomato washed and chopped.
5. Get 1 of red capsicum or green capsicum (washed and chopped).
6. Get 5 of garlic cloves chopped.
7. Use 1 inch of ginger chopped.
8. You need 25 of cashew nut.
9. You need of tempering gravy.
10. Get 2 tbsp of oil.
11. Use 1 inch of cinnamon.
12. Prepare 1 tsp of cumin seeds / jeera.
13. Get 1 tsp of paprika or kashmiri red chilli powder.
14. Get 1 of bay leaf.
15. Provide 2 tsp of kitchen king masala.
16. Get 300 g of paneer cottage cheese, cut into triangles.
17. Prepare 1/2 tsp of turmeric powder / haldi.
18. Use 2 tsp of coriander / cumin powder (dhania /jeera powder).
19. Prepare 1 tsp of tandoori masala.
20. You need 1 tsp of sugar.
21. Take 3/4 cup or as per the consistency needed for the gravy of water.
22. Get as per taste of salt.

Instructions to make Paneer In Capsicum Curry:

1. Heat oil in a pan. Add chopped onions, red capsicum, cashew nuts, garlic and ginger. (If you do not have red capsicum, you can use green or yellow capsicum). Mix well and add chopped tomatoes and mix well. Saute the vegetables on medium heat..
2. Saute till all the vegetables and cooked and the water in it is dried out. Keep aside and cool and then grind the roasted vegetables into a smooth paste in a mixer grinder. Heat oil in a pan. Add bay leaf and cinnamon stick and cumin seeds. When cumin seeds crackle, add the ground roasted vegetables paste. Mix well..
3. Saute the gravy on high heat. Stirring continuously to avoid sticking to the bottom of the pan. After 7 minutes the moisture from the gravy will start drying. after 10-12 minutes the gravy is becoming dry and starts releasing oil..
4. After couple more minutes the moisture from the gravy is evaporated and the oil is released. The colour of the gravy is also changed to dark. Add spices - turmeric powder, coriander cumin powder, kitchen king masala, tandoori masala, paprika. (I was making this curry for kids and hence I have preferred using paprika, you can use kashmiri red chilli instead. Paprika gives nice red colour and is not hot). Mix well and saute the spices for couple of minutes. The spices and cashew nuts have released.
5. Add water and salt and mix well. Add sugar to balance the sour taste of tomatoes. Add crushed kasuri methi..
6. Mix well and simmer the gravy for 7-8 minutes on low heat. Cover and simmer. The oil is floating on the top. At this stage the gravy can be cooled and store in a ziplock bags or airtight containers in the freezer..
7. Add the chopped paneer to the gravy and mix well. The paneer curry in capsicum is ready..
8. Serve the paneer curry in capsicum is with parathas or naan..

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