Paneer Capsicum Masala – II

Paneer capsicum masala


  • Paneer (Cottage Cheese) – 100 gms
  • Capsicum – 2 nos
  • Onion (finely chopped or grated) – 2 cups
  • Curd – 250 gms
  • Chilli powder – 2 tsp
  • Garam masala powder- 1 tsp
  • Turmeric powder – 1 tsp
  • Ginger and Garlic paste – 1 tsp
  • Jeera powder – 1 tsp
  • Coriander leaves – to garnish
  • Oil – 7 tsp
  • Salt – to taste
  • Sugar – 1/2 tsp


  1. Cut Capsicum &  Paneer into cubes.
  2. Curd should be very thick . Good & perfect if it is made out of full creme milk(whole milk). It should not be so tangy.
  3. Chop  the Onion  finely. If not possible, put it in a mixer grinder(mixie) just for 2 minutes. It will become like grated onion.
  4. In a mixing bowl mix Curd, Chilli powder, Garam masala powder, Turmeric powder, Jeera powder, Ginger garlic paste, Salt and Sugar.
  5. In the mixed curd add Capsicum. Leave it for atleast 1-2 hours to soak.
  6. Heat the frying pan and add 5 tsp  of oil. Add onion and fry until the raw smell of the onion goes and it will start to leave oil in the edges
  7. Then add the curd capsicum mixture, saute it for 3-4 minutes. Cover the pan and leave it for 10 minutes. Just stir it often in the  regular intervals.
  8. In a small frying pan add 2 tsp of oil. Keep the heat in medium, add cubed paneer, sprinkle one pinch of chilli powder,  garam masala  and salt on it.  Just toss until it becomes red in corners and  soft in texture.
  9. Add the cooked paneer to the capsicum gravy and cover it for  another 5 minutes. When the gravy starts leaving oil and colour is in pale orange, you can stop cooking. Add Coriander leaves and serve it  hot.
  10. For party you can make it early and just heat it  before you serve.

Goes well with: Roti, Naan, Chappathi , Dosa, Fried rice and Pulav.

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