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Paneer Pepper Butter Masala

Paneer Pepper Butter Masala

Paneer Pepper Butter Masala is a North Indian dish which is a very good combination for roti, Naan or Rice. This dish is similar to Paneer Butter masala with slight difference. In this recipe, Paneer and colorful bell peppers are added to a spicy, colorful and flavorful red pepper spiced makhani gravy. I used fresh homemade Paneer in this recipe. It’s always better to make paneer at home than to buy it from outside. It is more hygienic and cheaper.

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Paneer Pepper Butter Masala is so easy that you can make these when you have unexpected guests at home or you want to cook something easy for dinner.


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My family is Paneer lover. I have shared so many recipes with paneer and many more are coming. For other quick and easy paneer recipes on the blog are Dahiwale Palak Paneer, Paneer and sprouts Szechuan Cigar, Paneer And Potato Tortilla Wrap, Reshami Kaju Paneer, Paneer Kulcha, Lasooni Palak Paneer, Palak Paneer Paratha, Matar Paneer, Paneer Pasanda, Paneer Do Pyaza, Paneer Makhani, Paneer Nest In Makhani Gravy, Paneer Kulcha, Paneer Paratha….the list is endless. 🙂

 

Ingredients

For Gravy

Chopped Red Bell Pepper – 1 cup

Salt to taste

Butter – 2 tbsp

Chopped Onion – 1 cup

Chopped Tomato – 2 cup

Green chili Paste – 2 tsp

Kasoori Methi – 1 tsp

Sugar – 1 tsp

Cashew nut – 7 to 10

Ginger-garlic paste – 2 tsp

Cumin seeds – 1 tsp

Cardamom – 3

Cloves – 3

Cinnamon – 1″

Kashmiri Whole Red chili – 3

Other Ingredients

Chopped Colorful Bell Peppers / Capsicum – 1 cup

Paneer Cubes – 2 cup

Butter – 2 tbsp

Cream for garnishing

 

Direction

For gravy

1. Heat butter in a pressure cooker. Let it melt. Add all whole garam masala. Add garlic, ginger, green chili, onion, tomatoes and Cashew nuts Saute it for 5 minutes over a medium heat. Close the pressure cooker lid. Cook it until 3 Whistles.

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2. Let the pressure cooker cool down, open the lid and put all mixture into mixer grinder. Blend it very well. Make a paste and strain it using strainer. Keep it aside.

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3. Heat butter in another pan. Add chopped bell peppers. Saute them for 2 minutes. Add Paneer and prepared gravy. Season it with salt and Kasuri Methi. Stir well and Check the seasoning. Cook it for another 5 to 6 minutes over medium heat.

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4. Garnish it with some cream and serve Paneer Pepper Butter Masala with Roti, Naan or Rice.

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