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- Paneer – 250gms (Cut into cubes)
- Yellow Capsicum Pieces – 30gms
- Red Capsicum Pieces – 30gms
- Green Capsicum Pieces – 30gms
- Onion – 1(75gms) (Cut into cubes and separate them)
- Tomato – 1(65gms) (Cut into cubes removing the seeds)
- Oil – 3Tbsps
- Butter – 1Tbsp+2tsps+1tsp
- Salt – 1 1/8tsp
- Coriander Powder – 1 1/2tsps
- Cumin Powder – 1/2tsp
- Garam Masala Powder – 1/8tsp
- Black Pepper Powder – 1/4tsp
- Grated Nutmeg – 1/8tsp
- Sugar – 1tsp
- Water – 30ml+30ml+20ml
Ingredients For Paste:
- Onions – 2 (130gms)
- Green Chilies – 3 (Teekha Variety)
- Ginger Garlic Paste – 1/8tsp (Slightly Heaped)
- Mint Leaves – 12 (Medium Sized)
- Chopped Coriander Leaves – 1/4Cup (Pressed)
- Chopped Spinach Leaves – 1Cup (Pressed)
- Curd – 3Tbsps
- Poppy Seeds – 2Tbsps
Cut onions into pieces and take them in a microwave safe bowl. Add 30ml water and cook covered on high power for 3 minutes. Cool the boiled onion pieces. Into a mixie jar add boiled onion pieces, tomato seeds and all other ingredients listed under “Ingredients for paste” and grind to a smooth paste.
Heat a pan and add 2tsps butter and melt it. Add onion pieces and sauté for a minute. Then add capsicum pieces and add 1/8tsp salt. Mix well and sauté for a while to coat butter on all the vegetables. Transfer the sautéed vegetables into a bowl and keep them aside.
Heat a pan and add 3Tbsps oil and 1Tbsp butter. When butter is melted add the ground paste and fry on medium heat for 5 minutes or till oil separates. Lower the heat and coriander powder, cumin powder, black pepper powder, garam masala powder and grated nutmeg. Mix well and add sugar and 1tsp salt. Add 30ml water and mix. Add paneer cubes and mix gently to coat the masala on all paneer pieces. Cook uncovered on low flame for 2 minutes. Add the fried onion, vegetable mixture and 20ml water and cook on high flame for a minute. Transfer to a serving bowl and garnish with a teaspoon of butter and some grated paneer.
Points To Remember:
This is a party dish and hence more oil and butter are used to enhance the taste. If wished reduce the amount of oil and avoid butter but be prepared to find the difference in taste.
If colored capsicums are not available use only the green variety---colored capsicums give color to the dish.
While sautéing the capsicums remember to just sauté to coat the vegetables with butter. As capsicum cooks faster, take care to cook only for a while till they are semi soft so that they retain their color and crunch which enhances the taste of the dish while eating.
The green vegetables added in the paste mixes well and one cannot make out with what green vegetable the paste has been made.
While adding nutmeg powder, always remember to grate fresh nutmeg to get better flavor.Enjoy this hariyali subzi with rotis, parathas, naan or any vegetable pulaos.
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