• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Blogexplore

Indian Vegetarian Recipes

  • Home
  • Recipe Index
  • Recipes
    • Breakfast
    • Curries / Gravies
    • Snacks
    • Sweets / Desserts
    • Egg Recipes
    • Sabzi (Veg – Dry curries)

Home » Food » Curries/ Gravies » Paneer Capsicum Masala Recipe | Paneer Capsicum Curry

Paneer Capsicum Masala Recipe | Paneer Capsicum Curry

by Jiya Jesh · Updated on July 13, 2022 Curries/ Gravies

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.

I love capsicums in curries as in capsicum peanut masala curry which I have made numerous times.

This paneer capsicum masala is very easy to make and serves well with chapatis or rice.

paneer capsicum masala recipe, indian cottage cheese bell peppers masala
two

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

  1. 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.
    frying paneer and making tomato cashew paste for paneer capsicum masala recipe
  2. 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.
    frying onions and bell peppers for paneer capsicum masala recipe
  3. 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.
    adding tomato paste and spices for paneer capsicum masala recipe
  4. 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.
    adding paneer for paneer capsicum masala recipe
  5. Garnish with chopped coriander leaves. Paneer capsicum masala is now ready to be served.

paneer capsicum masala recipe, indian cottage cheese bell peppers masala curry

Capsicum Paneer Curry | Paneer Capsicum Masala Recipe

Paneer Capsicum Masala recipe

Category:Side Dish
Cuisine:North Indian
Author:Jiya Jesh
Serves:2
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
paneer capsicum masala recipe – an easy and delicious North Indian style curry of paneer and bell peppers in a spiced gravy.

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

  1. Cut paneer into cubes. Chop the capsicums into small cubes.
  2. Soak the cashew nuts in hot water for about 15 minutes.
  3. Meanwhile finely chop the onions. Crush ginger and garlic.
  4. Grind the tomatoes and cashew nuts into a fine paste and set aside.
  5. 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.
  6. In the same pan, add cumin seeds. When cumin seeds change color slightly, add the chopped onions, crushed ginger and garlic.
  7. 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.
  8. Then add the tomato-cashew paste and cook for 2-3 minutes.
  9. Add salt and the masala spices. Mix well and cook for another 3 minutes.
  10. 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.
  11. 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

Serving size: 1 serving Calories: 220 calories Fat: 14.2 g Saturated fat: 2.0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 22.4 g Sugar: 10.8 g Sodium: 414 mg Fiber: 4.9 g Protein: 4.7 g Cholesterol: 0 mg

 

capsicum gluten-free recipes North Indian Recipe paneer recipes Vegetarian Curry Recipes

Search Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Featured Recipes

  • punjabi green moong dal
    Punjabi Moong Dal
  • eggless whole wheat dates muffins
    Eggless Dates Muffins
  • cucumber mint juice
    Cucumber Mint Juice
  • Contact
  • About
  • Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2024 · Blogexplore · All Rights Reserved