Paneer Capsicum Masala Recipe
Paneer capsicum masala is an Indian curry combining paneer & capsicum in a spicy gravy. A quick, flavorful dish perfect for everyday meals!
Recipe Info
Nutrition
Calories: 248kcal | Carbohydrates: 18g | Protein: 15g | Fat: 14g | Fiber: 4g
Video
Ingredients For Paneer Capsicum Masala Recipe
For pan frying paneer
- 250 gm Paneer
- 1/4 Teaspoon Turmeric Powder (Haldi)
- 1/4 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Salt
- 2 Tablespoons Cooking Oil
For making gravy
- 2 Medium-sized Green Capsicum (Bell Pepper / Shimla Mirch) or use colored if you have
- 1 Large Onion
- 2 Large Tomato
- 4-5 Garlic Cloves
- 2 Inch Piece of Ginger
- 2 Green Chillies
- 2 Tablespoons Malai (Whipping Cream)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1.5 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Salt or to taste
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
Step By Step Instructions for Paneer Capsicum Masala Recipe
Pan frying the paneer cubes
- Cut the paneer into large cubes. Heat oil in a pan and add the paneer cubes. Sprinkle with turmeric powder, red chili powder, and salt.250 gm Paneer, 1/4 Teaspoon Turmeric Powder (Haldi), 1/4 Teaspoon Red Chilli Powder, 1/4 Teaspoon Salt, 2 Tablespoons Cooking Oil
- Pan fry the paneer cubes on medium-high heat until they are lightly browned. Avoid overcooking, as this can cause the pieces to become hard.
Making the gravy
- In the same oil, add cumin seeds and cook them for 30 seconds or until they start to crackle.1 Teaspoon Cumin Seeds (Jeera)
- Add minced garlic, ginger and finely chopped green chilies to the pan. Sauté for about 30 seconds until fragrant.4-5 Garlic Cloves, 2 Inch Piece of Ginger, 2 Green Chillies
- Next, add finely chopped onions to the pan.1 Large Onion
- Cook the onions on high heat for 2-3 minutes to remove their moisture. Then, reduce the heat to medium-low and cook until they are soft and golden brown.
- Add pureed or finely chopped tomatoes to the pan.2 Large Tomato
- Next, add in the turmeric powder, red chili powder, coriander powder and salt. You can add in some Kashmiri red chilli powder for color too if you have.1.5 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
- Mix the spices with the tomatoes and cook on medium heat until the tomatoes are fully cooked and begin to release oil on the sides. You can cover with a lid in between to cook them faster.
- Add malai or cream to the gravy. If malai is not available, or if you prefer a healthier option, substitute it with milk or yogurt.2 Tablespoons Malai (Whipping Cream)
- Add the diced capsicum to the pan. Cover and cook for 3-4 minutes until the bell peppers are cooked but still retain some bite.2 Medium-sized Green Capsicum (Bell Pepper / Shimla Mirch)
- Then add in the fried paneer cubes to gravy.
- Sprinkle garam masala and crushed kasoori methi over the paneer capsicum gravy.1/2 Teaspoon Garam Masala, 1 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- Stir to mix and let it simmer for 2-3 minutes to allow the flavors to meld together. Finally, garnish with finely chopped coriander leaves.1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Paneer capsicum masala is ready. Serve it hot with roti, paratha or rice.
