Paneer is a must order curry for most of us when we eat out and it is also one of the most cooked dishes in my kitchen. I have done innumerable experiments (some were successful too) to cook restaurant style capsicum paneer gravy and never came as close as this one. Got this recipe from a friend and who in turn got it from a chef (connections you bet). This comes closest to the Paneer capsicum at the restaurants and that too without an overdose of butter.
I prepare the gravy in advance and use it with paneer, peas, capsicum, corn and even sandwich fillings when required. You can substitute oil with butter if required but it really does not alter the taste much. Fresh paneer tastes the best and if you are using frozen paneer, do dip it in hot water for few minutes before using it.
You can have this curry with roti and rice both. I have even tried it as a sandwich filling with whole wheat bread and it tastes superb!
- 4 tomatoes quartered
- 1 big onion quartered
- ¼ cup cashew nuts broken
- 2 tbsp oil
- 2 tbsp ginger garlic paste
- 1 ½ tsp red chilli powder
- 1 tbsp coriander powder
- 1 ½ tsp kitchen king masala
- 1 small capsicum diced
- 1 cup paneer
- 1 small onion chopped
- ½ tsp honey
- 2 tsp kasoori methi (lightly roasted and crushed)
- 1 tbsp fresh cream for garnishing (optional)
Boil tomato, quartered onions, and cashew nuts for around 8-10 minutes. Drain the water and let the onions, tomatoes, and cashews cool down completely. Grind them to a fine paste and keep it aside.
Heat oil in a non stick pan. Add ginger garlic paste and sauté. Cook for 1-2 minutes. Add the chopped onions and capsicum. Mix well and cook for 2 more minutes. Add paneer and mix well. Add the ground paste, red chilli powder, coriander powder, kitchen king masala, and salt. Mix well and let it cook for 3-4 minutes. Add little water (2-3 tbsp) if you find the gravy too thick. Add honey and kasoori methi and mix. Cook for one more minute and switch off the heat. Garnish with a dollop of fresh cream and serve hot with roti or jeera rice.
Paneer roll or Paneer wrap is a whole wheat wrap filled with paneer (Indian cottage cheese) and capsicum filling. Call it a roll or a wrap or a wrap and roll, for me it is a twist to my mom’s way of making us eat the roti sabji. She would just roll the potato curry in the roti and present it to us as a new snack she made for us and voila it would be finished in no time. I make this whenever I want to eat something “different” for dinner but still want to keep it healthy. This snack reminds me of my childhood and all the experiments I have done in the name of creative fillings for these wraps.
I did move ahead of the potato curry and roti combo and experimented with lots and lots of combinations of fillings. I added herbs to the roti dough to add more flavour. My love for adding herbs to food makes this snack stand out from the regular rolls with creamy sauces. You can experiment with the filling and add the vegetables/spices of your choice. I like the ginger and basil combo and nothing can go wrong when paneer is paired with capsicum. You can also add various fresh or dried herbs to add flavour to the rotis or wraps. You can even add pureed vegetables like carrot or spinach to make the wraps colourful and healthier.
I don’t like the wraps which drip while eating. You can be creative with rolling the wraps but this simple method works well for me. You can shape them like calzone and use cheese to seal the wraps or just simply roll them and seal with cheese. When cooking the wraps you can just warm them on a hot griddle or cook them slightly longer to make them crispy at the centre and soft at the edges. The filling and wraps can be made ahead and you can just roll and warm them before eating.
Makes 6 wraps
- ½ cup whole wheat flour
- ¼ tsp oregano
- Salt to taste
- Olive oil/butter to cook the wraps
- 1 cup chopped mixed bell peppers
- 1 onion chopped
- 7-8 basil leaves chopped
- 1 tomato chopped
- 2/3 cup paneer
- 1tbsp ginger chopped
- ½ tbsp. olive oil
- 1 tsp chilli flakes
- 1 cheese slice
- 1 tsp oregano
- 1 tbsp tomato puree
- Salt to taste
For the Wraps
Combine all the ingredients for wraps, add enough water and knead a firm dough. Cover and keep it aside for 10 minutes. Knead the dough again for 1 minute and divide into 6 portions. Roll out each portion into approximately 8-9 inches circle and cook on a hot griddle/tava till light brown spots form on both sides. Cook rest of the wraps and cover and keep aside.
For the Filling
Heat oil. Add ginger and sauté for 30-40 seconds. Add chilli flakes and oregano. Wait for few seconds and add onion. Once the onions are translucent, add capsicum and cook for a minute. Add paneer, tomato, salt, tomato puree, and basil and cook for another 1-2 minutes. Add the cheese slice and switch off the gas. Once the cheese slice melts, mix the filling well and keep it aside.
To make the Wraps
Divide the filling in 6 portions. Take a wrap. Add one portion of filling at the centre of the wrap and roll it tightly. Follow the same procedure for rest of the wraps. Cook the wraps on a hot griddle using little olive oil or butter. You can just warm them or cook till they are lightly crispy. Serve with ketchup or a dip.