Quick And Easy Paneer Capsicum Masala: The Ultimate Flavorful Gravy You Must Try Now!

Paneer is one of our favourite ingredients of all time. Soft, creamy, and beautifully light, paneer is a delicious snack in itself. But it can also be used to make many other amazing dishes, such as gravies, rolls, salads, and more. Most of us have a favorite paneer dish: paneer makhani, paneer tikka masala, paneer pakoras, paneer chilli, etc. Now, if you’re looking to use paneer to make a quick and tasty gravy, we have the perfect dish for you: Paneer Capsicum Masala. This beginner-friendly recipe is a great choice when you don’t want anything too complex or time-consuming.
Also Read: Watch: How To Make Paneer Butter Masala For A Classic Punjabi Meal

What Is Paneer Capsicum Masala?

Paneer Capsicum Masala is similar to Kadhai paneer. In this dish, stir-fried pieces of paneer and diced green capsicum (Shimla Mirch) are cooked in an aromatic tomato-onion base. A variety of spices are used to lend it an irresistible flavour. Cashews and malai (cream) add a regal touch. The recipe below is a quick version that you can prepare in just 20-30 minutes. You can customize it depending on whether you want a dry preparation or a gravy.

Is Paneer Capsicum Masala Healthy?

Some Indian gravies are known to be quite high in calories because they contain a certain amount of oil and cream. This version of Paneer Capsicum Masala is not especially oily. Furthermore, the paneer itself is stir-fried and not deep-fried – another point in favour of this dish. You can limit/skip the use of cream if you’re dieting. The remaining ingredients – paneer, veggies, and spices – are all packed with nutrients and antioxidants. So when you want something that feels indulgent yet wholesome, opt for this dish.
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How To Make Paneer Capsicum Masala At Home | Quick And Easy Recipe For Kadhai Paneer Capsicum

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Cut the paneer into cubes, saute well, and set aside. Next, roast kasoori methi, cool and later crush it. In a kadhai, heat oil and add cumin seeds, ginger-garlic paste, and green chilies. Sauté for a minute or two and then add in the onions. Once they cook, add spice powders like turmeric, coriander, fennel, etc. Pour in tomato puree and water as required.

Combine the ingredients well. Once the mixture begins to leave the oil, add the kasoori methi, capsicums, cut tomatoes, and the paneer pieces fried earlier. Finally, add the malai along with the cashew powder and cover the vessel. Allow to cook for a few minutes. Garnish the dish with fresh coriander leaves and serve hot.

Click here for the detailed recipe for Paneer Capsicum Masala.

How To Serve Paneer Capsicum Masala?

Paneer Capsicum Masala is best enjoyed with rotis/naans or jeera rice. This classic combination is undeniably satisfying. But if you want to try something new, you can also use the dish to make a special type of paneer wrap. In this case, use less water and ensure the gravy thickens more. Then spread some of the paneer and capsicum pieces on top of a buttered roti/laccha paratha, add extra onion rings, roll tightly and enjoy!

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