Paneer capsicum masala recipe – an easy and delicious North Indian style curry of paneer and capsicums in a spiced gravy. Paneer or cottage cheese and bell peppers make for a great combination in this cashew nut based masala curry. This paneer capsicum masala is very easy to make and serves well with chapatis or rice. I love capsicums in curries as in capsicum peanut masala curry which I have made numerous times.
In this recipe, I have shallow fried the paneer cubes and then used it in the gravy. Also, I have used green and red capsicums which gives a nice color to the gravy. But go ahead and use only green capsicums if you have no red capsicums stocked up.
For other capsicum recipes do check out capsicum rice | red capsicum chutney | capsicum tomato sandwich
As for nutrition, paneer is a great source of calcium and capsicums are a good source of vitamin C. Lets move on to the recipe for easy paneer capsicum masala.
How to make Paneer Capsicum Masala step by step
- Cut paneer into cubes. Heat oil in a pan, add the paneer cubes and fry on high heat for only a few minutes till they get slightly browned. Grind the chopped tomatoes and soaked cashew nuts to a fine paste.
- In the same pan, add cumin seeds and when they crackle, add chopped onions, crushed ginger and garlic. Fry till onions turn light brown in color and then add the capsicum cubes.
- Fry capsicums on a medium-low flame till they are cooked but still crunchy. Then add the tomato-cashew nut paste. Cook for 2-3 minutes. Add salt and the masala powders. Mix well and let this cook for another 3 minutes.
- Add the fried paneer cubes. Mix well. Add 1/2 cup water and let the gravy simmer on a low flame for 4-5 minutes. Remove from heat.
- Garnish with chopped coriander leaves. Paneer capsicum masala is now ready to be served.
Capsicum Paneer Curry | Paneer Capsicum Masala Recipe
Paneer Capsicum Masala recipe
Ingredients
- 1 cup paneer / cottage cheese cubes
- 2 tomatoes medium-sized
- 1 onion large
- 1 cup chopped green capsicums / bell peppers / shimla mirch
- 7-8 cashew nuts
- 1 tsp garlic crushed
- 1 tsp ginger crushed
- 1/2 tsp cumin seeds / jeera
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1 1/2 tbsp oil
- Coriander leaves for garnishing
- Salt to taste
Instructions
- Cut paneer into cubes. Chop the capsicums into small cubes.
- Soak the cashew nuts in hot water for about 15 minutes.
- Meanwhile finely chop the onions. Crush ginger and garlic.
- Grind the tomatoes and cashew nuts into a fine paste and set aside.
- Heat oil in a pan. Add the paneer cubes and fry them on a high flame only for a few minutes till they turn light brown in color. Remove and set them aside in a small bowl.
- In the same pan, add cumin seeds. When cumin seeds change color slightly, add the chopped onions, crushed ginger and garlic.
- Fry till onions turn light brown in color. Then add the capsicum cubes. Fry the capsicums on a medium-low flame till they are cooked but still crunchy.
- Then add the tomato-cashew paste and cook for 2-3 minutes.
- Add salt and the masala spices. Mix well and cook for another 3 minutes.
- Add the fried paneer cubes. Mix well. Add 1/2 cup water and let the gravy simmer on a low flame for 4-5 minutes. Remove from heat.
- Garnish paener capsicum masala with chopped coriander leaves and serve hot with rotis, naan, phulkas or rice
Notes
- Don’t fry the paneer too much or they will turn hard. Just fry for a few minutes on high flame.
- I have used both green and red capsicums in equal quantities, You could instead use only green capsicums for this curry.
Nutrition Information
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