Paneer besan curry is a dry curry recipe with besan or chickpea flour and veggies. Baked this simple curry in an oven, which is perfect for busy work days.
Chickpea flour or besan or gram flour is made from Bengal gram. This high protein glutenfree flour is rich in Iron, folate, vitamin B6 and Manganese. It’s very versatile flour, used to make curries, cheela, thepla, ladoo and many more. Besan is the main ingredient in the curry called “Sengapindi Kura” which is traditionally served with puri and roti in our home.
Coming to this recipe, I have used green capsicum and tomatoes along with paneer and made it without onion and garlic. You can add onion as well if you wish. This curry will be good to use as stuffing for any rolls.
Sometimes I prepare paneer besan mixture at night and refrigerate it overnight. Bake the curry next day morning to save the time. You can marinate the paneer besan mixture for 30 minutes at room temperature. If marinating for more time, refrigerate it.
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