Corn Capsicum Paneer Masala

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. In a pan, heat 1 tbsp butter, then sauté the 3/4 cup sweet corn and the cubed capsicum for 3 minutes, until the capsicum shrinks slightly.
2. In a large kadai, heat 2 tbsp oil and 1 tbsp butter. Sauté the bay leaf, 1 inch cinnamon, 2 cardamom pods and 1 tsp cumin until aromatic.
3. Add the finely chopped onion and 1 tsp ginger garlic paste, and sauté until the onion turns golden brown.
4. Add ¼ tsp turmeric, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt, and sauté until the spices smell aromatic.
5. Add 1 cup tomato paste (made by blending 2 ripe tomatoes) and sauté for 3-4 minutes.
6. Add ¼ cup cashew paste (made by blending 5 cashews in ¼ cup water) and sauté until oil separates. Add 1 cup water and adjust the consistency as needed.
7. Stir in the sautéed corn and capsicum, adjusting the consistency as needed.
8. Cover and simmer for 10 minutes, until the flavours are absorbed.
9. Stir in the grated paneer, ¼ tsp garam masala and 1 tsp crushed kasuri methi.
10. Serve the masala with roti or naan.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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