15 minute Paneer - Capsicum Gravy

We undertook a bathroom remodel project in April. We anticipated that the project will take about two weeks to complete. Man, were we naive! Not only did it take longer than we thought, but additional minor projects kept cropping up all over the place.

A friend of ours recommended a great contractor. He is meticulous, and pays attention to detail. He is also really busy, handling multiple remodels at the same time. In addition to this, he depends on other people for tiling, and painting. So if they are not available at the right time, his deadline gets pushed back.

But after months of on again and off again construction in our house, I can finally, finally say “We are done” - well - almost.

Saturday night, after the last of the work was completed, would have been the perfect night to celebrate, by either going out for dinner, or doing a take-out. But we couldn’t agree on what we wanted. It was just easier to make something at home, than order in.

I was exhausted, after a long day, and did not want to spend too much time on making dinner. I knew that my younger son will eat anything that has paneer in it, and decided to just wing it with some ingredients that I had.

I also made a mixed dal and an aloo, capsicum, gobi dish (because I don’t like paneer - don’t ask - we are a weird family!)

This dish took all of 15 minutes to make, other than the time it took to thaw the paneer.

15 minute Paneer - Capsicum Gravy Prep. time: 10 minutes Cooking time: 15 minutes Serves: About 3 - 4 Here’s what you need: 2 tbsp oil ½ large capsicum, diced 7 oz. paneer, thawed in warm water and cubed 1 tsp. cumin seeds ½ onion chopped ½ tsp turmeric powder 1 tsp. cumin powder 1 tsp. coriander powder ½ tsp chili powder 10 pieces broken cashew 2 big tomatoes diced 2 cloves garlic ½” piece ginger, minced 2 green chilies Salt to taste ½ tbsp butter 1 tsp. Kasoori methi Cilantro for garnish Here’s how I made it: Heat oil in a kadai.  Add the diced green peppers and paneer. Fry for about 2 - 3  minutes. Remove with a slotted spoon. Set aside Add cumin seeds to the remaining oil. When the cumin seeds change color, add the onions and sauté on medium heat for a few minutes. While the onion is getting cooked, blend the cashews, tomatoes, garlic, ginger, and green chilies to a fine paste. Once the onions are translucent, add the cumin, coriander, chili, and turmeric powders. Mix well Add the tomato paste and salt.  Increase heat to medium high and let the mixture come to a boil (about 2 minutes) Reduce heat to medium low, add the fried paneer and capsicum. Let this simmer for about 3 - 4 minutes. Turn off heat. Add butter and crushed kasoori methi Garnish with cilantro Serve with naan or rotis.