Paneer Capsicum Masala Recipe (Easy Weeknight Curry)
Paneer capsicum masala with jammy onion-tomato gravy, seared paneer, and chunky bell peppers. A colourful North Indian vegetarian main in about 35 to 40 minutes, naturally gluten-free.
Equipment
- Wide skillet, kadai, or sauté pan (10 to 12 inch)
- Instant Pot (optional, for shortcut method in post)
Ingredients
For the paneer and capsicum
- 350 to 400 g paneer cut into 1-inch cubes
- 2 medium bell peppers about 350 g total; preferably 1 green and 1 red, seeded and cut in large chunks or thick strips
- 2 tbsp neutral oil or ghee plus more as needed for searing
For the masala base
- 2 medium onions about 200 to 250 g; finely chopped
- 3 medium ripe tomatoes about 400 g; finely chopped, or 400 g canned crushed tomatoes
- 1 tbsp ginger-garlic paste or 4 cloves garlic minced plus 1 inch ginger, grated
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 1 tsp Kashmiri red chili powder or to taste
- Salt to taste
- 1/2 to 1 cup water or light vegetable stock
To finish
- 1/2 to 1 tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves; optional; lightly crushed
- 3 tbsp fresh cilantro chopped
Instructions
Sear paneer and capsicum
- If paneer was packed in water, drain, pat very dry with a kitchen towel.
- Heat a wide skillet over medium-high with a thin film of oil. Sear paneer in a single layer until golden on at least two sides, flipping gently. Transfer to a plate.
- In the same pan, toss capsicum with a pinch of salt until edges char slightly and peppers smell sweet, 3 to 4 minutes. Remove and set aside.
Build the onion-tomato masala
- Reduce heat to medium. Add a little more oil if the pan is dry. Add cumin seeds and let splutter.
- Add onions with a pinch of salt. Cook until soft and golden at the edges, stirring often. Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.
- Add tomatoes, turmeric, coriander powder, and red chili powder. Cook until tomatoes collapse and oil begins to separate at the edges. If it sticks, splash in a little water and scrape up the browned bits.
Simmer and combine
- Add 1/2 to 1 cup water or stock depending on how saucy you want the curry. Simmer 8 to 10 minutes until the gravy looks cohesive.
- Return capsicum to the pan and simmer 3 to 4 minutes. Nestle paneer back in, spoon gravy over, cover, and simmer gently 3 to 5 minutes until heated through.
- Stir in garam masala and kasuri methi (if using). Taste and adjust salt. Off heat, stir in yogurt or cream if using. Finish with cilantro and optional lemon.
Serve
- Serve hot with jeera rice, roti, or thepla, and raita if you like.
Notes
Frozen paneer: thaw completely, soak in warm water 10 to 15 minutes, drain, pat very dry, then sear as above.
Rubbery paneer fix: after searing, soak cubes in warm salted water 10 minutes, drain, then add to the gravy.
Make-ahead: cook through the masala base (before returning paneer), cool, and refrigerate up to 2 days. Reheat gently, then finish Step 3 so paneer does not sit in hot gravy for hours.
Storage: refrigerate in an airtight container up to 3 days. Freezing is possible but texture of paneer may change slightly.
Vegan: use extra-firm pressed tofu or mushrooms instead of paneer; use oil; skip dairy finishes or use coconut cream sparingly.
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