Wednesday, December 3, 2014

Paneer Bell Pepper masala

Paneer is my family's favorite..especially my kid's favorite. So I try and make a variety of dishes. I wanted to make something spicy this time. When I first made Paneer Bell Pepper masala ,it was liked so much by everyone that everyone ate couple of rotis more :) That my friends for me is the ultimate verdict whether the dish is a hit or a miss:) The combination of Paneer and Bell pepper works really well in this recipe.This recipe has been adapted and customized from the recipe that I found here. Serve Paneer Bell Pepper Masala with roti / naan/ or bread of your choice.


  • Paneer : 400 gms cubed
  • Bell Pepper (Capsicum) :1 Large or 1.5 cups thinly sliced (I used orange bell pepper, you can use any kind)
  • Ginger Garlic paste : 2 tbsp
  • Sliced Onions : 1 cup
  • Coriander seeds : 6 tsp
  • Dry red chillies : 6 (I used byadagi chillies)
  • Tomato : 1/2 cup finely chopped
  • Tomato puree: 1 cup
  • Turmeric Powder : 1/2 tsp
  • Garam masala: 1 tsp
  • Kasoori Methi : 1.5 tsp + 0.5 tsp
  • Cinnamon stick : 1 inch
  • Green Cardamom : 1
  • Bay leaf : 1
  • Cream : 2 tbsp
  • Cilantro leaves : 2 tbsp
  • Salt as per taste
  • Water ( approximately 1 - 1.5 cups)
  • Butter : 2.5 tbsp (You can use oil instead or a combination of oil and butter)
  • Dry roast red chillies and coriander seeds. Once roasted, set it aside to cool. Later grind them in to a fine powder.

  • Heat oil/butter in a thick bottomed pan. When the oil is hot, add the bayleaf, cinnamon and green cardamoms. Now add the ginger garlic paste and stir.

  • Add the sliced onions and fry . Once the onions have turned translucent, add the chopped tomatoes and tomato puree and mix well.

  • Add the powdered red chilli - coriander mix (the one that we prepared in step 1), turmeric powder and mix well. Saute till the oil starts to separate from the sides.

  • Now add thinly sliced bell pepper. Cook for 5 minutes.

  • Add the water. Now add  1.5 tsp of kasoori methi , garam masala and salt .Simmer for 7-8 minutes.

  • Add cubed paneer and cook for another 2 minutes. 

  • Towards the end, add cream and mix well. Let it cook for 2 minutes. Finally add chopped cilantro. Lastly sprinkle 0.5 tsp of kasoori methi .

  • Serve hot with Roti/Naan or any bread of your choice.



  1. spicy masaledar dish - want to tuck in:):)

  2. Hi Shubha,
    A Very good Morning.

    Wow, very colourful and inviting recipe.
    Very well made, with good clicks..
    Paneer recipes are always big yes in our house. And being a vegetarian, paneer is regularly prepared. The above recipe is a very good spicy recipe of paneer. Surely try this way..

    1. Dear Deepa,
      Being a vegetarian myself, i usually keep Paneer dish as a star item during gatherings. Also its so good for kids plus they are not so fussy when it comes to paneer. Thanks so much dear.. hope u had a good weekend:)

  3. This was one of my favourite dish from your collection. I am surprised how I missed commenting on it. O.k. Better late than never. I love everything about this dish. The gravy looks very Appetizing and radiant. The combination of paneer and bell pepper is an absolute winner.

  4. SHUBHA! THIS is amazing. Like…epic! Loved it! :)

  5. Welcoming color.. And taste tempting

  6. warm spicy masala along with paneer ,the dish is super hit.

    1. Thanks Sathya:) This is one of the most loved Paneer dishes at our place.. So glad you liked it too

  7. Love the combo pepper n paneer!
    This looks so delicious!!!

  8. You cook amazing food shubha. I love the color of the gravy. It looks restaurant style paneer dish. I would love to try it. My family will love it. :)

    1. Thanks Ritu!! It does taste restaurant grade but since its made at home.. you control the oil and cream content as per your liking:)

  9. Wow,that's an awesoem combo..perfect vth rotis..

    1. Thanks:) Yes , sure is a hit in our house with some hot phulkas:)