How to Make Chilly Paneer in Tomato Capsicum Gravy

Chilly Paneer in Tomato Capsicum GravyServings - 3 - 4 INGREDIENTS (Bell Pepper Stuffing) Bell pepper Paneer - 200 grams Boiled potatoes - 40 grams Green chili - 1 teaspoon Salt - 1/2 teaspoon Coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Cilantro - 30 grams Oil - 1 teaspoon (Gravy) Tomato - 200 grams Cashew - 10 grams Dry red chili - 3 Cumin - 1 tablespoon Onions - 50 grams Milk - 150 milliliters Oil - 1 1/2 tablespoons Garlic - 1 1/2 teaspoons Bell pepper - 100 grams Salt - 1 teaspoon Cream - for garnishing Cilantro - for garnishing PREPARATION (Bell Pepper Stuffing) 1. Take a bell pepper and cut thick slices of bell peppers after deseeding it. 2. In a mixing bowl, add 200 grams paneer, 40 grams boiled potatoes, 1 teaspoon green chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 30 grams cilantro and mix all the ingredients well. 3. Stuff this paneer mixture in the bell pepper slices tightly. 4. Heat 1 teaspoon oil in a pan. Grill these bell pepper slices evenly on both sides. Keep them aside. (Gravy) 1. Add 200 grams tomato, 10 grams cashew, 3 dry red chili, 1 tablespoon cumin, 50 grams onions, 150 millilitres of milk in a blender. Blend until all the ingredients mix well to make a smooth gravy. 2. Heat 1 1/2 tablespoons oil in a skillet, add 1 1/2 teaspoons garlic, 100 grams bell pepper and stir.. 3. Add the tomato gravy in it and cook for about 5 - 7 minutes. 4. Add 1 teaspoon salt and stir. 5. Before serving, add the grilled chilly paneer slices. 6. Garnish with cream and cilantro. 7. Serve hot.