PANEER CAPSICUM CURRY - For the Paneer Lovers

"My love for Paneer will continue for ever, ever and ever". Does this sound like a romantic film dialogue? I can justify. A medley of super soft Paneer, diced crispy capsicums in a fragrant curry base is an absolute winner - Always.  The addition of Paneer to any simple meal gives a complete make over to the dish and can take it to a different level altogether. I can visualize like minded people nod in affirmation. Yay! Lets go and make some Paneer now.  

Preparation Time: 5 min
Cooking Time: 20 min
Cuisine : North Indian
Recipe Level : Easy
Recipe Category: Side dish
Spice Level : Medium
Serves: 2
Source : Here

100 gm Paneer ( fresh or frozen)
2 big Capsicums 
2 big Tomatoes pureed
2  Big onions roughly chopped
1 inch ginger chopped
3 -4 cloves garlic roughly chopped
1/2 tbsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Poppy seeds 
3-4 Cloves
1-2 green cardamom
5-6 Cashew nuts roughly chopped
2 Kashmiri chilies
1 tbsp dry / fresh Coconut
1/2 tsp Kasoori Methi ( dry roast and crush with finger tips)
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Kitchen King/ Garam Masala powder
1 1/2 tsp Sugar
3 tbsp Oil
1 tbsp Butter or Ghee 
1 tbsp cream 
Salt to taste
Chopped Cilantro for garnish

  • Cut the Paneer into cubes and set aside. If using frozen, then soak it in warm water for 10 mins and use.
  • Dice the Capsicum. Heat 1 tbsp oil in a pan and saute the diced capsicum in it for few minutes. Add 2 -3 pinches of salt so that it cooks faster but should still retain its crunch. Once done, set aside.
  • In the same pan add 2 tbsp oil and fry coriander seeds, cumin seeds,poppy seeds, kashmiri chili, coconut, cloves, cashews and cardamom. Once a nice aroma wafts, add the Onion, ginger, garlic and saute until it cooks well. Switch off, cool and grind this into a paste.
  • In the same mixer, puree the tomatoes.
  • Come back to the same pan and heat 1 tbsp butter or ghee. Add the ground paste and tomato puree. Add turmeric, red chili powder and masala powder. Cook for few minutes and then add 1 cup of water. Add salt and cook until the gravy thickens and the butter starts surfacing.
  • Now add the Capsicums and Paneer into the gravy and gently mix. Be careful not to break the Paneer. Cook for few minutes simmered to allow the masala to seep into the Paneer and Capsicum. Taste and adjust salt or spice if required.
  • Add cream, 1 tsp sugar and  Kasoori methi and give a final stir. Switch off and garnish with chopped cilantro, a pinch of chili powder and masala powder. 
  • Serve hot with Roti, Rice or Pulao.

  • I like my capsicums crisp. So, I ve not sauteed them too much.
  • You can skip adding the cream if you want the spicy punch in your curry.
  • If you paln to make your own Paneer, do not discard the whey water. Use it instead of water while you cook the gravy. 
  • If you use dry coconut, please have an eye while you fry it as it browns very quickly. The best method is to add it last after you fry the other spices. 


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