Name: Paneer makhani in grilled red bell pepper cups recipe by Preethi Prasad at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 250 gms Paneer/cottage cheese cubes; 25 Cashews – soak in water and grind to a smooth paste; 6 Tomatoes pureed (medium sized); 2 Green chillis slit (some for garnishing); 1 Bay leaf; 1 tsp Garam masala; ½ tsp Sabji masala; ½ tsp Red chili powder; ½ tsp Kashmiri Chilli powder (for colour-optional); 1 tbsp Oil; 2 tbsp Butter; 1 1/2 cups Water; 1/2 tsp of Turmeric; A handfull of chopped Coriander for garnishing; Red Bell Pepper; Salt to taste

Ingredients Serving: 5

250 gms Paneer/cottage cheese cubes
25 Cashews – soak in water and grind to a smooth paste
6 Tomatoes pureed (medium sized)
2 Green chillis slit (some for garnishing)
1 Bay leaf
1 tsp Garam masala
½ tsp Sabji masala
½ tsp Red chili powder
½ tsp Kashmiri Chilli powder (for colour-optional)
1 tbsp Oil
2 tbsp Butter
1 1/2 cups Water
1/2 tsp of Turmeric
A handfull of chopped Coriander for garnishing
Red Bell Pepper
Salt to taste

Instructions

Heat oil and butter in a pan. Once the butter starts to melt add bay leaf and saute for 10 seconds till you get the aroma. Add the tomato puree, stir well. Add red chili powder and Kashmiri chilli powder after 2-3 minutes and stir again.
Saute till the oil starts to leave the sides of the tomato puree in the pan. Add cashew paste and mix well. Saute the masala till the oil begins to leave the sides. Add water and let it simmer on a low flame.
Add slit green chilies, turmeric, salt and simmer till the curry begins to thicken. Add the paneer cubes and cook for about 3 minutes. Ensure not to over cook the paneer. Add garam masala and sabji masala and stir well for 4 to 5 minutes.
Slit the red bell pepper into halves. Grill it for 50 seconds to 1 minute in a microwave using the grill option. Paneer Makhani is ready.
Garnish with chopped coriander leaves and slit chillies and serve hot in the grilled red bell pepper cups with naan, phulkas or simple jeera rice.

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