Warm, richly spiced, and built for a satisfying meal, paneer capsicum recipe | paneer capsicum curry masala | paneer gravy is a vegetarian north indian curry made with cumin / jeera, coriander seeds, and pepper in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: north indian
Ingredients
for spice mix:
- ½ tsp cumin / jeera
- 1 tsp coriander seeds
- ½ tsp pepper
- ½ tsp fennel / saunf
for curry:
- 1 tbsp butter
- 15 cube paneer / cottage cheese
- 10 cube capsicum
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- 4 cloves / lavang
- 1 inch cinnamon
- 3 pods cardamom / elachi
- 1 tsp kasuri methi
- 1 onion (finely chopped)
- 2 tbsp mint / pudina (chopped)
- 1 tsp ginger garlic paste
- 4 tbsp coriander leaves (chopped)
- ¼ tsp turmeric / haldi
- ¾ tsp kashmiri red chilli powder
- ¾ tsp salt
- 1 tomato (finely chopped)
- 2 tbsp curd / yogurt (whisk)
- 2 tbsp cashew paste
- 1 cup water
- 2 tbsp cream
- ¼ tsp garam masala
Method
- firstly in a large kadai heat 1 tbsp butter saute spices.
- furthermore, add 1 onion, 1 tsp ginger garlic paste, 2 tbsp mint, 2 tbsp coriander leaves and saute well.
- transfer the spice mix along with ¼ tsp turmeric, ¾ tsp chilli powder and ¾ tsp salt.
- saute until the spices turn aromatic.
- now add 1 tomato and saute till they turn soft and mushy.
- furthermore, add 2 tbsp curd and 2 tbsp cashew paste.
- mix till the oil is released from masala paste.
- add 1 cup water and adjust consistency.
- now add fried paneer and capsicum, mix gently.
- add cream, cover and simmer for 5 minutes.
- finally, serve paneer capsicum curry with roti / naan.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
