CREAMY PANEER CAPSICUM CURRY
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Tips & Tricks for Perfect Creamy Paneer Capsicum Curry
Creamy Paneer Capsicum Curry is a delightful vegetarian dish made with colorful capsicum, soft paneer cubes, and a flavorful coconut-onion base. It’s gently spiced with classic Indian masalas and enriched with peanuts and melon seeds for a subtle nuttiness. This curry pairs wonderfully with roti, paratha, or dosa, and is perfect for a wholesome lunch or dinner. The vibrant veggies and creamy texture make it a visually appealing and delicious main course.
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Step-by-Step Recipe : Creamy Paneer Capsicum Curry
INGREDIENTS
For the Coconut-Onion Paste:
• Oil – 2 tbsp
• Onion – 1 big, finely sliced
• Green Chillies – 2 big
• Melon Seeds – 2 tsp
• Peanuts – 2 tbsp
• Dry Coconut Powder – 3 tbsp
For the Curry:
• Oil – 2 tbsp
• Butter – 2 tbsp
• Tomato – 1 big, sliced into 8 pieces
• Red Capsicum – ½, chopped into small cubes
• Yellow Capsicum – ½, chopped into small cubes
• Green Capsicum – ½, chopped into small cubes
• Paneer – 150 gms, chopped into cubes
• Ginger-Garlic Paste – 1 tsp
• Red Chilli Powder – 1 tsp
• Roasted Cumin Powder – ½ tsp
• Turmeric – ½ tsp
• Coriander Powder – 1 tsp
• Garam Masala – 1 tsp
• Salt – to taste
• Tomato Paste – from 2 tomatoes
• Water – 150 ml (adjust as needed)
• Fresh Coriander – for garnish
PREPARATION STEPS
1. Make the Coconut-Onion Paste:
• Heat 2 tbsp oil in a pan. Add sliced onions and sauté until golden red.
• Add green chillies, melon seeds, and peanuts. Fry on low-medium flame for 2 minutes.
• Add dry coconut powder and fry for another 2 minutes.
• Let the mixture cool, then blend into a fine paste with a little water. Keep aside.
2. Prepare the Vegetables and Paneer:
• In another pan, heat 2 tbsp oil and 2 tbsp butter.
• Add tomato pieces and fry for 1 minute. Remove and set aside.
• Add chopped capsicum (all three colors), fry for 2 minutes. Set aside.
• Add paneer cubes, fry until slightly golden. Remove and set aside.
3. Cook the Masala:
• In the same pan, add ginger-garlic paste and all the dry spices (red chilli powder, cumin powder, turmeric, coriander powder, garam masala, and salt).
• Add a little hot water to prevent burning and fry the spices until oil separates.
• Add tomato paste and fry till oil starts to separate again.
• Now add the prepared coconut-onion paste and mix well.
• Add 150 ml water and cook on medium flame until the oil separates again.
4. Combine and Finish:
• Add the fried paneer, capsicum, and tomato pieces into the masala.
• Mix everything gently and simmer on low flame for 10 minutes.
• Once oil separates again, garnish with fresh coriander and serve hot with roti or dosa.