Smoked Capsicum Paneer Darbari

Ingredients

• 250 gms Paneer (Indian Cottage Cheese)cut into triangles or cubes
• 1 Green Capsicum deseeded and cut into squares
• 1 medium onion cut into cubes and petals disintegrated
• For marination:
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp Darbari Masala
• 1 tbsp mustard oil
• 1/4 tsp salt
• 1 tsp ginger garlic paste
• For the Royal Gravy:
• 2 medium onions finely sliced and fried and made into a paste
• 1 medium tomato pureed
• 1 tbsp tomato puree
• 10-12 cashew nuts lightly roasted and blended to a paste
• 1 tsp poppy or sesame seeds paste
• 1 tbsp ginger garlic paste
• 1/2 cup water or as needed
• Whole spices:
• 1 Bay Leaf
• 1 inch cinnamon
• 2-3 green cardamoms
• 3 cloves
• 1/2 tsp cumin seeds
• Spice Powders:
• 1 tsp Kashmiri Red Chilli Powder
• 1/4 tsp turmeric powder
• 2 tsp Darbari Masala
• 1 tsp Tandoori Masala
• 1/2 tsp Garam Masala
• 2 tbsp Malai or fresh cream
• 1 tbsp yogurt
• 1 tsp Kasoori Methi
• As needed salt or to taste
• 1/2 tsp sugar to balance the tartness
• 4 tbsp refined oil
• 1 tbsp Ghee (clarified butter)
• 1 tbsp coriander chopped finely
• 2 red and green chillies + 1 dry red chilli
• Dry roasted and ground Darbari Masala:
• 2 inch cinnamon stick, 4 green cardamoms, 4 cloves
• 5-6 peppercorn
• 1 blade Mace
• 1 Star Anise
• 2 Bay leaves
• 2 dry red chillies
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 1 tsp Fennel Seeds
• For the Smoking Effect:
• 1 small piece of charcoal
• 1 tsp ghee

Steps

1. Cut paneer into triangles or cubes.Marinate with spices, ginger garlic paste, salt and oil as mentioned.Cover and set aside for 15 minutes.Dry roast and grind to a paste cashew nuts and sesame or poppy seeds. Grind this to a paste along with chopped tomato, caramelized onions, 1 tbsp yogurt and set aside.
2. Heat 2 tbsp oil in a wok and fry sliced onion till golden brown, crispy and caramelized. For this smear pinch of salt and sugar which makes onions crispy.Cool and grind to a paste as mentioned in step 1.Dry roast and grind whole spices for Darbari Masala: bay leaf, cinnamon, cardamom, cloves,cumin, coriander and fennel seeds, mace, star anise, black peppercorns and dry red chillies.
3. Grind to a fine powder and store in an airtight container. In a separate wide pan, heat 1 tbsp oil.Saute the cubed capsicum and onion petals on high heat for 2 minutes so they soften slightly but retain a crunchy texture. Remove from oil and set aside.
4. In the remaining oil, add 1 tsp ghee.Pan fry the marinated paneer cubes until lightly golden brown on both sides.Remove and set aside.Add 2 tbsp more oil and sprinkle half crushed whole garam masala and bay leaf.When they splutter, add the blended fried onion and cashew nut paste.Also add 1 tbsp more homemade tomato puree and Kashmiri Red Chilli Powder for a deep rich colour.Add ginger garlic paste,turmeric powder,Tandoori Masala,2 tsp Darbari Masala and Kasoori Methi.
5. Add salt and little sugar to taste to balance the tartness of yogurt and tomato puree. Cook the gravy on medium to low heat until oil begins to separate from the sides.Add 1/2 to 3/4 cup water to adjust consistency of the gravy.Add the sautéed onion, capsicum,fried paneer to the gravy.Simmer covered for 5 minutes for the flavors to soak in paneer.Stir in fresh cream and garam masala.Turn off gas.
6. The Charcoal Smoke 'dhungar' Technique: Place a small steel bowl in the centre of the curry. Heat a piece of charcoal directly on open flame until it is red hot.Place the hot charcoal in the small bowl and immediately drop a teaspoon of ghee over it.Quickly cover the entire pan with a glass lid to trap the smoke inside.Cover it up for 5 minutes to impart a smoky flavour to the curry.
7. Remove the steel bowl.Transfer the smoky rich dish to a serving bowl and garnish with some fried caramelized onion, fresh cream, chopped coriander and green and red chillies.Serve it hot with phulka, tandoori roti, naan or any Indian flatbread, jeera rice or pulao.