paneer capsicum recipe, how to prepare paneer capsicum gravy

paneer capsicum recipe with step by step photos – this is one of my favorite curry recipe which has paneer (cottage cheese) and capsicum (green bell pepper or shimla mirch).

paneer capsicum recipe

this paneer capsicum masala is a rich and delicious gravy made with cream and fried cashew nuts. addition of cream gives a good flavor to this recipe and overall it is a rich creamy recipe which you will enjoy with paratha or roti.

the paneer capsicum gravy recipe is easy to prepare. first frying the cashews and green chillies. then sauteing the onion-tomato masala, cooking the bell peppers and then adding the paneer and lastly finishing off with some cream. another curry-based capsicum dish you can make is this capsicum curry recipe.

tips for making paneer capsicum gravy

  • for onions or tomatoes to cook faster, add a little salt.
  • its better not to fry the paneer as sometimes the process of frying makes them dense.
  • ideally, paneer should be added to any recipe just one to two minutes, before you turn off the flame. if you add them at the beginning of the recipe, they will become dense and rubbery.
  • if you are calorie conscious, you can skip frying the cashew nuts and green chillies. instead, add them when you add the capsicum.
  • i will not suggest skipping the cream as it gives a wonderful taste to this recipe. however, you can reduce the amount of cream.

paneer capsicum recipe

its always better to make paneer at home than to buy it from outside. i usually make paneer at home. homemade paneer is more hygienic as well as cheaper.

the paneer capsicum gravy goes best with roti, paratha or even a simple jeera rice.

if you are looking for more paneer recipes then do check:

paneer capsicum

4.84 from 12 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:main course
Cuisine:indian
Calories: 329kcal
Servings (change the number to scale):4
paneer capsicum, paneer capsicum recipe
paneer capsicum gravy - a rich and delicious gravy dish made with cottage cheese and capsicum (green bell pepper).
(1 CUP = 250 ML)

INGREDIENTS

  • 150 to 200 grams paneer (cottage cheese) - cubed
  • 1 medium to large capsicum (green bell pepper or shimla mirch) - diced or cubed
  • 1 medium onion - finely chopped OR about ½ cup of chopped onions
  • 2 medium to large tomatoes - finely chopped OR about 1 cup of chopped tomatoes
  • 1 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 3 to 4 medium garlic + 1-inch ginger crushed to a fine paste in a mortar-pestle
  • 5 tablespoon fresh full-fat curd (dahi or yogurt)
  • 4 to 5 tablespoon low-fat cream (25% to 30% low fat)
  • 3 tablespoon oil
  • 10 to 12 cashews (kaju)
  • 2 green chillies (hari mirch)
  • 1 teaspoon turmeric powder (haldi)
  • 1 teaspoon kashmiri red chilli powder OR ½ tsp of any other variety of red chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoon coriander powder (dhania powder)
  • 1 cup water
  • ½ teaspoon dry fenugreek leaves (kasuri methi)
  • a few coriander leaves for garnishing, optional
  • salt as required

INSTRUCTIONS

preparation for paneer capsicum recipe

  • heat 3 tablespoons oil in a pan or kadai. fry the cashew nuts till golden in oil. 
  • remove them and drain on paper towels to remove excess oil.
  • then fry the slit green chillies in the same oil. remove and drain them too.

making paneer capsicum

  • now in the same oil, add the onions. saute the onions till translucent or light brown.
  • add the ginger-garlic paste. saute till the raw aroma of the ginger-garlic paste goes away.
  • now add the tomatoes. saute tomatoes till the oil leaves the sides.
  • add all the dry spice powders. mix very well.
  • lower the flame or switch the flame. then add 5 tablespoons fresh full-fat curd (dahi or yogurt). mix quickly and fast, so that the curd does not split. mix really well. do not use toned milk curd as it will split in the gravy. 
  • add thinly sliced capsicum. add water and salt. switch on the flame if you have switched it off. 
  • cook the capsicum till they are tender. this will take some minutes.
  • when you see oil floating on the top of the gravy, its time to add paneer. stir and mix well.
  • add cream and stir well.
  • next add the fried cashews, fried green chillies and kasuri methi.
  • stir the paneer capsicum gravy and switch off the flame.
  • serve paneer capsicum gravy hot garnished with coriander leaves, with rotis, parathas or rice.
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preparation to make paneer capsicum recipe

1. heat 3 tablespoons oil in a pan or kadai. fry 10-12 cashew nuts till golden in oil. remove them and drain on paper towels to remove excess oil.

paneer capsicum recipe

2. then fry 2 slit green chillies in the same oil.

paneer capsicum recipe

3. remove and drain green chillies on paper towels to remove excess oil. place them aside.

paneer capsicum recipe

making capsicum paneer

4. now in the same oil, add 1 medium-sized finely chopped onion. saute the onions till translucent or light brown.

paneer capsicum recipe

5. add 1 teaspoon ginger-garlic paste (adrak lahsun paste). saute till the raw aroma of the ginger-garlic paste goes away.

paneer capsicum recipe

6. now add 2 medium to large size tomatoes which has been finely chopped. then saute tomatoes till the oil leaves the sides.

paneer capsicum recipe

7. add 1 teaspoon kashmiri chilli powder, 1 teaspoon turmeric powder (haldi), 2 teaspoon coriander powder (dhania powder) and 1 teaspoon garam masala powder. stir and mix well.

paneer capsicum recipe

8. lower the flame or switch the flame. then add 5 tablespoons fresh full-fat curd (dahi or yogurt). mix quickly and fast, so that the curd does not split. mix really well. do not use toned milk curd as it will split in the gravy.

paneer capsicum recipe

9. add 1 medium to large size capsicum (shimla mirch) which has been thinly sliced. switch on the flame if you have switched it off.

paneer capsicum recipe

10. add 1 cup of water and salt as required.

paneer capsicum recipe

11. cook the capsicum till they are tender. this will take few minutes.

paneer capsicum recipe

12. when you see oil floating on the top of the curry, its time to add 150 to 200 grams chopped paneer (cottage cheese).

paneer capsicum recipe

13. stir and mix well.

paneer capsicum recipe

14. add 4 to 5 tablespoons low fat cream. mix the paneer capsicum gravy well.

paneer capsicum recipe

15. next add the fried cashews, fried green chilies and ½ teaspoon crushed kasuri methi (dry fenugreek leaves). stir the capsicum paneer gravy and switch off the flame.

paneer capsicum recipe

16. serve the paneer capsicum gravy hot garnished with few chopped coriander leaves, with rotis, parathas or tandoori rotis or steamed rice or jeera rice.

paneer capsicum recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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33 comments/reviews

    • when curd is added in any recipe, the flame can should be low or can be switched off. stir quickly and vigorously when adding curd. this way curd does not curdle. you can even continue to stir non-stop till you see oil specks at the sides or at the top. also use full fat curd or curd made from whole milk. curd made from toned milk will split in the gravy. hope this helps.

  1. Awesome…… I tried and got accolades from my wife and colleagues..
    Explained in a nice way so that the culinary illiterate as me also can prepare it.5 stars

  2. Thanks for sharing it.
    I just did it without water as wanted to have it bit dry to be consumed without any chapati or paratha5 stars

  3. Greetins from the Czech republic.
    Thank you for another great recipe. A tried it today and everyone loved it, as almost all of meals made from your recipes. So thank you again.

    By the way, why did you remove one of my favorite recipe for egg masala?5 stars

    • namaste sertralin. glad to know the recipes are turning out good and thanks for sharing your feedback on them. most welcome and happy cooking.
      i removed the egg masala recipe as i was getting comments saying that how come you have egg recipes on a vegetarian site. since some vegetarians have eggs and some don’t. so respecting the thought of these readers, i removed the few egg recipes that were there from the website.

  4. I tried this today.. Made paneer at home and used the strained water here.. I think it added to the taste wonderfully. Didn’t need to add cream at all! And it was as tasty as the restaurant style recipe. Also I read somewhere in the comments to add kitchen masala. Definitely one should! Thanks again for the recipe. Simple and delicious!5 stars

  5. Combination of paneer n capsicum always tastes great. The step 9 of adding water in this recipe got me a bit confused because my experience of adding water to sabzis of capsicum has been that the capsicums lose their sweet taste of frying and yield a little bitter tone on adding water (since I add capsicums right after tadka & fry them a little bit). I’d like to have some gravy in the paneer sabzi. Any idea about why it happens and how to avoid it?

    • ruchi, i never have experienced capsicum having little bitter tones on adding water. never. in fact in so many veg gravies, where i use capsicum, i add water. even when i make capsicum bhaji or sabzi, i sprinkle some water on it and then steam it. what i would suggest is add to not saute or stir fry the capsicum. just add the capsicum and then give a mix. then immediately add water.

  6. My husband loves paneer and asked for a dish with vegetable and paneer. I found your recipe and I knew I could trust it. This recipe did not disappoint. I added a teaspoon of kitchen king and that was the only difference. I don’t eat paneer but hubby gave it 5 stars! Thanks.

    • just cook it for some more time and the curry will become thick. remove the paneer before you cook as they can turn hard when cooking the curry too much.

  7. It was awesome dear.. yummy.. your website is boon to wonderful recipes n step by step method so helpful.. Thank you..5 stars

  8. Sounds yummi capsicum paneer.. Will try tonight .. Is there any option where i can register and receive your latest updates automatically..

  9. Made this last night. Very tasty way of eating capsicum for those who don’t like it. But you always describe with photos also.5 stars

  10. hi dassana, I hv made this recipe so many times and it never failed …. very nice and very simple to make … thanks for sharing …

    rgds n tk care
    marina5 stars

  11. Love this recipe! So much so that I’m making it again even though it hasn’t been a week since I last made it.5 stars