Flavorful Paneer and Capsicum Masala Recipe
40 minutes
1110 reads
About Flavorful Paneer and Capsicum Masala Recipe
I've never been a huge paneer fan, but after exploring many tempting recipes, I decided to give it another try! This Paneer and Capsicum Masala recipe is a delicious departure from the usual dry kadai paneer, a flavorful and comforting dish that quickly became a family favorite.Inspired by a desire for something new, I experimented with fresh capsicums, fragrant fennel and coriander seeds, and a blend of warming spices. The result is a vibrant and aromatic curry perfect for a weeknight dinner or a special occasion.This easy-to-follow recipe delivers a satisfying and flavorful experience, perfect for both beginner and experienced cooks. Get ready to elevate your paneer game!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Vegetables
- 100 gm Cottage Cheese indian cheese, can be substituted with firm tofu
- 2 Capsicums chopped, medium-sized
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 1 cup Water
Spices
- 1 tbsp Fennel Seeds saunf, lightly crushed
- 1 tbsp Coriander Seeds coarsely ground
- 4 Chilies coarsely ground, red
- 1 tsp Cumin Seeds
- 2 tsp Garam Masala
- 1 tbsp Ginger-Garlic Paste
Other Ingredients
- 1/2 cup Yogurt also known as curd, plain
- 1.5 tsp Salt or to taste
- 3 tbsp Oil vegetable or canola
- 1 Coriander dhania, chopped
- 2 tbsp Fenugreek Leaves methi, dried
Instructions
Preparation
- Chop onions, tomatoes, and capsicums into medium-sized pieces. Cut the paneer into bite-sized cubes.
- Lightly crush the fennel seeds.
- Coarsely grind the red chilies and coriander seeds.
Sauté Paneer
- Heat 1 tbsp of oil in a pan or tawa. Gently fry the paneer cubes until lightly browned on all sides. Set aside.
Building the Masala
- Heat the remaining oil in a kadai (wok) or large pan. Add cumin seeds and sauté until they crackle.
- Add the ginger-garlic paste and sauté until the raw aroma disappears.
- Add the chopped onions and sauté until translucent.
- Add the chopped tomatoes, coriander leaves, and dried fenugreek leaves. Cook until the tomatoes soften.
- Add the chopped capsicums, crushed fennel seeds, and the ground coriander-chili mixture. Sauté until fragrant and the raw smell disappears.
- Stir in salt, yogurt, and a cup of water. Bring to a simmer and cover the pan.
- Add the fried paneer, cover and simmer for approximately 10-12 minutes, or until the sauce has thickened and the flavors have melded.
Recipe Notes
Expert Tips
- For a richer flavor, marinate the paneer in a mixture of yogurt and spices for at least 30 minutes before cooking.
- Adjust the amount of red chilies to control the spiciness level. For a milder dish, reduce the quantity or use less spicy chilies.
- If using fresh fenugreek leaves instead of dried, add them towards the end of the cooking process to retain their vibrant green color and prevent them from becoming mushy.
- Garnish with extra coriander leaves and a squeeze of lemon juice before serving for an extra burst of freshness.
Related Posts You May Like
-
Spicy Paneer Capsicum Curry Recipe
891 reads
-
-
-
Spicy Paneer and Capsicum Chilli
761 reads
-
-
Recipe Nutrition
Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 684mgFiber: 1gSugar: 3g
Madraasi Deepa
Articles: 146
5 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so incredible! Thank you for sharing.
This looks so good! Can’t wait to cook it.
This is delightful! Thanks for the recipe.
This looks perfect! Thanks for posting.
I’m eager to make this recipe!