Skip to Content

TANGY PANEER CAPSICUM MASALA

Zesty Paneer Party: Capsicum’s Masala Mischief

Tangy Paneer Capsicum Masala brings a spicy-tangy punch with juicy paneer, crunchy capsicum, and zesty spices. This vibrant North Indian curry is a flavorful delight that’s easy to make, full of texture, and ready in minutes. Serve it hot with roti, naan, or even jeera rice and wow your taste buds with every bite. It’s the perfect paneer sabzi for spice lovers and weeknight heroes!


EXPLORE ROTI RECIPE'S    

North Indian Paneer Capsicum curry with bold spices, fresh herbs, grated paneer, and colorful capsicum – a perfect dinner served with hot naan.¯

Quick Fixes for Killer Capsicum-Paneer Curry

uJUMP TO RECIPE

For perfect texture, don’t overcook the capsicum – it should stay slightly crunchy for that restaurant-style bite. Grating the paneer gives the curry a creamy feel without cream. Always roast the besan well for a nutty base flavor. For extra tang, increase lemon or amchoor as per taste. A pinch of sugar balances the spice. Add kasuri methi for an earthy finish if you like.

Search For Recipes 

     Step-by-Step Recipe : Masala Mission: Possible in Easy Steps​

INGREDIENTS

  • Paneer (grated): 180g
  • Tomatoes (paste): 2 large
  • Onion (finely chopped): 1 large
  • Red capsicum (finely chopped): 1
  • Green capsicum (finely chopped): 1
  • Ginger-garlic paste: 1 tbsp
  • Shajeera (caraway seeds): 1 tbsp
  • Red chili powder: 1 tbsp
  • Jeera (cumin) powder: ½ tbsp
  • Coriander powder: ½ tbsp
  • Besan (gram flour): 1 tbsp
  • Turmeric powder: ½ tbsp
  • Amchoor (dry mango) powder: 1 tbsp
  • Fresh mint leaves (finely chopped): 2 tbsp
  • Fresh coriander leaves (finely chopped): 2 tbsp
  • Butter: 2 tbsp
  • Oil: 4 tbsp
  • Lemon juice: 2 tbsp
  • Salt: to taste
  • Warm water: 2 cups
​Flavor-packed Tangy Paneer Masala featuring red and green capsicum, soft paneer, and zingy amchoor in a rich, buttery tomato base.

PREPARATION STEPS

  1. Heat a pan and add oil and butter. Once melted, add shajeera and sauté for 1 minute until aromatic.
  2. Add finely chopped onions and fry until golden brown.
  3. Stir in the ginger-garlic paste and fry for another minute.
  4. Add the grated paneer and sauté for 2 minutes.
  5. Toss in the finely chopped mint leaves and fry until the mint is well-cooked.
  6. Add the red chili powder, jeera powder, coriander powder, turmeric powder, amchoor powder, and besan. Cook until the spices release oil, stirring frequently.
  7. Pour in the tomato paste and cook for 2 minutes, stirring occasionally.
  8. Add 2 cups of warm water, mix well, and cook for 5 minutes until the oil separates from the gravy.
  9. Add the chopped red and green capsicum and cook for an additional 2 minutes, ensuring the capsicum remains slightly crunchy.
  10. Stir in the chopped coriander leaves and lemon juice, mix well, and turn off the stove.
  11. Serve hot with roti, naan, or rice!

Yes! While grated paneer blends into the masala for a creamy texture, cubed paneer adds bite and structure. You can even pan-fry the cubes slightly before adding for extra flavor.

If you don’t have amchoor (dry mango) powder, you can use 1 tsp lemon juice or a dash of tamarind paste at the end for that tangy kick.

Yes. The curry can be made 1 day in advance and refrigerated. Add a little water while reheating, and add fresh coriander and lemon juice just before serving for freshness.

Absolutely! Replace paneer with tofu, butter with vegan butter (or more oil), and ensure all ingredients are plant-based. The taste will remain rich and flavorful.

Tangy Paneer Capsicum Masala goes great with roti, naan, kulcha, or even steamed basmati rice or jeera rice. For a full meal, serve with salad and a cooling raita.

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)


Share