Spicy Paneer Capsicum Curry Recipe
16 hours
894 reads
About Spicy Paneer Capsicum Curry Recipe
Indulge in this fiery and flavorful Paneer Capsicum Curry, a vibrant Indian side dish perfect for pairing with fluffy basmati rice or soft chapatis. Tender paneer cubes are simmered in a rich, aromatic sauce bursting with the flavors of onions, tomatoes, ginger, garlic, and a generous kick of red chili powder. This recipe is a celebration of bold spices and creamy textures.The creamy cashew paste adds a luxurious richness to the curry, complementing the slight sweetness of the capsicum (bell peppers) beautifully. It's a quick and easy recipe, perfect for a weeknight meal or a special occasion. The perfect balance of heat and comfort makes this a crowd-pleaser for those who appreciate a good spice level!Get ready to tantalize your taste buds with this authentic Indian delight. It's a must-try for any spice enthusiast looking to elevate their culinary game!
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Recipe Time & More
Prep10 hours
Cook6 hours
Total16 hours
Ingredients
For the Paneer
- 250 gm Cottage Cheese indian cottage cheese. cut into 1-inch cubes
For the Curry Paste
- 1 medium Onion finely chopped for paste, or use pre-made paste
- 1 medium Tomato finely chopped for paste, or use pre-made paste
- 2 tbsp Ginger-Garlic Paste
- 1.5 tbsp Chili Powder adjust to your spice preference, red
Other Ingredients
- 1 medium Bell Peppers bell pepper; any color. diced
- 1 Chili finely chopped; adjust to your spice preference, green
- 1/4 cup Cashews soaked in warm water for at least 30 minutes
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil
- 1 tsp Coriander Powder dhania powder
- 1/2 tsp Sugar
- 1 tsp Garam Masala
- 1/2 cup Water or as needed for desired consistency
Instructions
Prepare the Paneer
- Heat 1 tablespoon of oil in a pan. Fry the paneer cubes until lightly golden brown on all sides. Set aside.
Make the Curry Paste
- In a blender, combine the chopped onions and tomatoes to form a smooth paste.
Sauté the Aromatics
- Heat the remaining oil in a pan or pot. Add the onion-tomato paste, ginger-garlic paste, and saute for about 10 minutes until fragrant and the raw smell is gone.
Add Spices and Vegetables
- Add the red chili powder, coriander powder, sugar, salt, green chilies, and capsicum. Sauté for another 5 minutes, stirring frequently.
Blend Cashews
- Blend the soaked cashews with a little water to a smooth paste.
Combine and Simmer
- Stir in the cashew paste, garam masala, and 1/2 cup of water into the pan. Simmer for 15 minutes on low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Finish the Dish
- Add the fried paneer to the curry and gently stir to combine. Simmer for another 2-3 minutes to heat through.
Serve
- Serve hot with steamed rice or chapatis.
Recipe Notes
Expert Tips for the Best Paneer Capsicum Curry:
- For an extra creamy curry, add a tablespoon of heavy cream or coconut milk at the end.
- Soaking the cashews beforehand helps to create a smoother, creamier paste.
- Adjust the amount of chili powder according to your spice preference. Start with less and add more as needed.
- Don't overcook the paneer, as it can become rubbery. Fry it just until lightly golden.
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Recipe Nutrition
Calories: 562kcalCarbohydrates: 23gProtein: 20gFat: 45gSaturated Fat: 4gPolyunsaturated Fat: 12.3gMonounsaturated Fat: 24.6gSodium: 1710mgFiber: 3gSugar: 11g
Zidane Arif
Articles: 16
3 Comments
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This is exactly what I was looking for!
Absolutely fantastic! Thanks for the recipe.
Such a scrumptious dish! Thank you.