Paneer Capsicum Masala Recipe | How to make Paneer Capsicum Masala

Paneer and capsicum is a good combination to make curry and sabzi. Paneer capsicum masala is a semi gravy dish which is prepared in a spicy tomato gravy.

Paneer always tastes good whether it is gravy, dry or as a stuffing. Added capsicum makes paneer even more special. They just go hand in hand. It is very easy to make a special , exotic dish just by using Paneer and Capsicum.

Tomato onion gravy the base of almost curries in North Indian Cuisine. So, in order to prepare a good Paneer Capsicum masala , we need the basic tomato onion masala as well. Tomato onion masala is often water based gravy , But if is cooked with malai or cream, yogurt or butter, it comes with a rich smooth and shiny texture which can make any simple sabzi special.

Paneer capsicum masala is prepared using very common spices and other ingredients. There are various popular paneer dish in Indian cuisine like Paneer Butter Masala, Paneer Chili, Paneer Korma, Paneer Cutlet, Paneer Pakora etc.

Here is a very simple recipe for Paneer Capsicum Masala.

Recipe Video : Paneer Capsicum Masala

Recipe Details : Paneer Capsicum Masala

Ingredients for Paneer Capsicum Masala

Paneer : 250 gm (cut cubes)

Capsicum : 1 (cut cubes)

Onion : 1 (finely chopped)

Tomatoes Chopped : 2 (roughly chopped)

Green Chili : 1 (roughly chopped)

Cumin Seeds : 1 tsp

Salt to taste

Garlic : 4 - 5 cloves (crushed)

Ginger : 1/2 inch (grated)

Turmeric Powder : 1/4 tsp

Coriander Powder: 1tsp

Kashmiri Red Chili powder : 1/2 tsp

Garam Masala : 1/2 tsp

Mustard Oil : 1 tbsp.

How to make Paneer Capsicum Masala (step clicks and recipe details)

Wash and cut tomatoes and green chili roughly. We have to make a fine paste of tomatoes and green chili which will be used in recipe to make gravy. Make a fine paste in mixer or grinder. Keep it aside.

Heat oil in a kadahi / wok. When we use mustard oil for cooking, first we should heat it till it starts smoking. Then turn the flames off and let it cool down for a while else the spices will burn. When oil is medium hot, we can use it for cooking. In case you are using other oil, that should not be smoked out.

Now leave cumin seeds in medium hot oil. Let it crackle. Now add chopped onion. Cook onion till it becomes light brown.

Add ginger and garlic in it. Cook till raw smell of ginger and garlic is gone. Stir it frequently while cooking. Now add turmeric, coriander powder and red chili powder. In this recipe, Kashmiri red chili powder is used because it adds red color to gravy. We can also use normal red chili powder in it. Mix all the spices well and keep the flames low so that spices do not burn.

Now add tomato and green chili paste in it. Cook on medium flames till tomato paste starts separating from oil. This paste becomes thick when cooked completely. Now add salt to taste and mix well.

If you do not want to make thick gravy, add water as per the required consistency of gravy.

Now add cubed capsicum in it. Cook covered for 2 / 3 minutes on low flames. Now add cubed paneer in it. Mix well. Cover the pan and cook further for 2 more minutes.

Now paneer capsicum masala is ready. Turn the flames off and add garam masala in it. Cover the pan for few minutes. Garnish it with fresh coriander leaves before serving.