Paneer Capsicum Masala ( No Onion And Garlic )

          When browsing the web for something new to try out with paneer, I bumped into this dish, made it, clicked it and jotted down the recipe along with the changes that I had done to it, but forgot the name of the dish. Today, I spent nearly an hour, trying to trace out the recipe source, I think I got from Tarla Dalal's page, but I couldn't find it, so I named the dish ( going by the ingredients ) as Paneer Capsicum Masala. This is such a rich and delicious gravy, creamy from the tomato and cashew paste and has a wonderful flavor from all the spices added to it. Do try it out, an excellent side for rotis and naans..

Need To Have

• Paneer - 200 gms, cubed
• Capsicum - 1 big, chopped
• Chopped Coriander Leaves To Garnish
• Salt to taste

To Grind

• Tomatoes - 4 medium, chopped
• Curry Leaves - 10
• Cumin Seeds - 11/2 teaspoon
• Red Chilly Powder - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Garam Masala Powder - 1 teaspoon
• Sugar - 3 teaspoons
• Cashews - 8
• Chopped Coriander - 2 tablespoons
• Cumin Powder - 1/2 teaspoon
• Black Pepper Powder - 1/4 teaspoon
• Amchur Powder - 1/4 teaspoon
• Fennel Seeds Powder - 1/4 teaspoon
• Cardamom Powder - 1/4 teaspoon

Method

          First let's prepare the masala using the ingredients given under ' to grind '. Heat some oil, add the cumin seeds, when it starts sizzling, add the curry leaves followed by the chopped tomatoes. Saute for a minute, then add the turmeric, red chilly, coriander, garam masala powders, followed by the cumin, black pepper, amchur, fennel seeds and cardamom powders, salt, sugar and saute till oil separates. Then add the cashews, chopped coriander and saute everything together, remove and cool.

          Grind all the sauteed ingredients into a fine paste and keep.

          Now heat some more oil, add the capsicums and saute for for 3 to 4 minutes, then add the ground paste.

          Saute it well till the oil separates, then add the paneer cubes, mix, add a little water if the mixture is too thick, cook for a couple of minutes and switch off. Garnish with some chopped coriander leaves and serve it warm with rotis or naans.

Note
Instead of the last 5 ingredients given under ' to grind ', you can add 2 teaspoons of pav bhaji masala, I ran out of it on that day, so I have added the above ingredients.
Don't use very sour tomatoes in this, plum tomatoes should taste good in this.
The gravy is supposed to be thick, coating the paneer cubes, so don't add too much water, add only if needed.