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PrintPANEER CAPSICUM CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil and fry the capsicums for 3 minutes and add salt to taste.
- Blend the curd, spices and desiccated coconut.
- Once the capsicums are fried slightly, add the curd and coconut mixture together with 200 ml of water.
- Add paneer and Bring to boil and simmer till the gravy reaches the thick consistency.
- Serve hot with steamed rice.
INGREDIENTS
- 1 green, 1 red and 1 yellow capsicums cut into medium strips and seeds discarded
- 350 ml thick curd
- 100 grams paneer, cut into cubes
- 3 tablespoon desiccated coconut
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- 2 tablespoon IDHAYAM sesame oil
- Salt to taste
6 comments for “Paneer Capsicum Curry”
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hy wht else we cn use instd of decicad coconut
Neetu Singhal....You can use the grounded Cashew Paste instead of coco nut
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