Paneer capsicum is an easy to make delicious paneer curry with crunchy bell pepper or capsicum and rich cottage cheese. It is a simpler version of kadai paneer that you can make in 20 minutes. Vegetarian and gluten free
If you are looking to make a simple yet rich paneer curry in less than 30 minutes, this capsicum paneer recipe is your best bet and it is made with simple ingredients only. It is flavorful, delicious with varying textures.
My daughter is a big fan of paneer and I cook it at least twice a week. It is a good source of protein, very versatile and cooks easily, so I always have a slab of homemade paneer handy for quick curries or snacks.
If you are using store bought paneer just keep it soaked in warm water to retain softness until adding in curry.
This capsicum paneer recipe is something I make very often as it is super easy to make, you can serve it in multiple ways and absolutely delicious too.
While you can serve the gravy version with rice or roti, the dry curry can be used as filling for sandwiches, wraps etc.
About This Recipe
Paneer capsicum recipe is an easy to make paneer curry with bell pepper or capsicum. Paneer is Indian cottage cheese and bellpepper is known as capsicum.
In this recipe of paneer bell peppers curry, paneer cubes sautéed with spice powders and bell peppers. Cubes onions add a slight sweetish taste and bell peppers add a wonderful crunch contrasting the sfot texture of paneer.
The spice powders used here are the staple ones in Indian curries- red chili powder, garam masala powder, a dash of roasted cumin powder and coriander powder are used.
I usually make paneer capsicum recipe in two ways. One is a simple dry curry and another is restaurant style rich gravy with cashew paste and tomato puree. Here I am sharing both the recipes and you can choose the one you like.
I hope you will try this simple paneer capsicum recipe and enjoy. It is
simple and easy to make
delicious and flavorful
tastes good with rice, roti and in sandwiches
How To Make Paneer Capsicum Gravy Recipe
Soak 15 cashew nuts in water for 20 minutes. Grind to a smooth paste. Chop onions and tomatoes. Cube the paneer and green bell pepper and set aside.
Heat 3 teaspoons oil in a kadai and temper with cumin. Add onions and saute well.
Add the tomato and saute till cooked and mushy. Add the capsicum pieces and saute for 3-5 minutes. I have used only green pepper but you can also use colored ones for this sabzi.
Add spice powders and mix well- 1/2 teaspoon garam masala powder, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder
Add 1 cup of water and salt. Bring to a boil. Add the cashew paste and mix well. cook till the gravy thickens.
Add the cubed paneer and continue to cook till it reaches gravy consistency.
Garnish the paneer gravy with crushed kasuri methi and chopped coriander leaves. Serve paneer capsicum masala hot with rice or flat breads.
Dry Version Recipe
Cube paneer into bit size pieces. You can place the cubed paneer in boiling water until use. Wash, pat dry and cube the bell peppers into bite size pieces. Finely chop onions and tomatoes.
Heat 2-3 teaspoon oil in a kadai. Add cumin seeds, slit green chilli and crushed ginger. Saute well for 3-4 minutes. You can also add ginger garlic paste and saute. Along with green chillies you can also add 1-2 red chilies, chopped.
Add finely chopped onion and saute for 4-5 minutes till the onions turn translucent.
Add the finely chopped tomatoes and saute well in medium heat
Once the tomatoes turn mushy and leaves out oil, add the cubed bell peppers and mix well. Add salt, coriander powder, garam masala powder, red chilli powder and mix well.
Mix well and saute in high flame for 6-7 minutes. The bell peppers should get cooked yet retain their crunch.
Now add the cubed paneer and mix gently. Cook for 2-3 minutes and remove form flame. Serve paneer capsicum hot with rice or roti. You can add 1/2 teaspoon ginger julienne while serving.
This dry paneer capsicum tastes very good with roti as well as amazing as filling in wraps and sandwiches.
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Paneer Capsicum Recipe
1 CUP = 250 ml
- 1 cup paneer cubed
- `1 cup bell pepper cubed
- 3/4 cup onion chopped fine
- 2 cups tomatoes finely chopped
- 15 cashew nuts
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Kasuri methi
- 3 teaspoons oil
- Soak 15 cashew nuts in water for 20 minutes. Grind to a smooth paste. Chop onions and tomatoes. Cube the paneer and green bell pepper and set aside.
- Heat 3 teaspoons oil in a kadai and temper with cumin. Add onions and saute well.Add the tomato and saute till cooked and mushy. Add the capsicum pieces and saute for 3-5 minutes. I have used only green pepper but you can also use colored ones for this sabzi.
- Add spice powders and mix well- 1/2 teaspoon garam masala powder, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder
- Add 1 cup of water and salt. Bring to a boil. Add the cashew paste and mix well. cook till the gravy thickens.
- Add the cubed paneer and continue to cook till it reaches gravy consistency.
- Garnish the paneer gravy with crushed kasuri methi and chopped coriander leaves. Serve paneer capsicum masala hot with rice or flat breads.
2.You can reduce the number of cashews and use 1 teaspoon cornflour mixed with 1/8 cup water to thicken the gravy
3.Instead of garam masala you can use pav bhaji masala,chole masala for a different flavor.