Paneer Masala Recipe – Jeera & Capsicum Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Paneer Masala Recipe – Jeera & Capsicum Indian Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful Indian dish that doesn’t require hours in the kitchen. This Paneer Masala with jeera (cumin) and capsicum (bell pepper) is exactly that. It’s a vibrant, aromatic stir-fry that’s become a weeknight staple in my home, and I’m so excited to share it with you. I first made this when I was craving something comforting but didn’t want to spend all day cooking – and it’s been a hit ever since!

Why You’ll Love This Recipe

This paneer masala isn’t your typical heavy, creamy version. It’s lighter, brighter, and packed with fresh flavors. The jeera and capsicum add a lovely crunch and a subtle sweetness that balances the spices beautifully. Plus, it comes together in under 30 minutes – perfect for busy evenings! It’s a fantastic introduction to Indian cooking for beginners, and seasoned cooks will appreciate its simplicity and deliciousness.

Ingredients

Here’s what you’ll need to make this amazing paneer masala:

• 1 cup paneer, cubed (approx. 200g)
• 1 small sized big onion, finely chopped
• ½ cup tomato puree (approx. 120ml)
• ⅓ cup capsicum (bell pepper), chopped (approx. 75g)
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• ¾ teaspoon roasted jeera powder (cumin powder)
• ½ teaspoon garam masala powder
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon butter
• 1 teaspoon jeera (cumin seeds)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Paneer: Use fresh, soft paneer for the best texture. If you can find it, squeaky paneer is ideal! You can also lightly fry the paneer cubes before adding them to the masala for a firmer texture, but it’s not essential.
• Roasted Jeera Powder: Don’t skip this! Roasting the cumin seeds before grinding them adds a depth of flavour that pre-ground cumin just can’t match. You can easily roast them yourself in a dry pan for a few minutes until fragrant.
• Garam Masala: Garam masala blends vary regionally in India. Feel free to use your favourite brand or make your own! Some blends are more cinnamon-forward, while others are spicier.
• Kasoori Methi: This is a game-changer. It adds a unique, slightly bitter aroma that’s characteristic of many North Indian dishes. It’s worth seeking out – you can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the butter in a tawa (flat griddle) or a wide frying pan over medium heat.
2. Add the jeera (cumin seeds) and let them crackle – this releases their amazing flavour. It only takes a few seconds, so keep a close eye!
3. Add the ginger garlic paste and sauté for about a minute, until fragrant.
4. Now, toss in the chopped onion and cook until it turns translucent and slightly golden.
5. Add the chopped capsicum and sauté for another 2 minutes, until it softens slightly.
6. Pour in the tomato puree and stir well.
7. Time for the spices! Add the red chilli powder, roasted jeera powder, garam masala, and salt. Cook for a few minutes, stirring constantly, until the tomatoes lose their raw aroma. This is important – it really brings out the flavours.
8. Sprinkle in a little water (about 2-3 tablespoons) to prevent sticking, then gently add the paneer cubes. Toss to coat them evenly with the masala.
9. Finally, crush the kasoori methi between your palms to release its aroma, and sprinkle it over the paneer. Add the chopped coriander leaves and mix well.
10. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in stages to ensure everything cooks evenly.
• Adjust the spice level to your liking. Start with less chilli powder and add more if you prefer a spicier dish.
• For a richer flavour, you can add a splash of cream or yogurt at the end.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Paneer Masala: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water), and use plant-based butter. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your garam masala and chilli powder to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chilli powder.
  • Hot: Add 1 ½ teaspoons of red chilli powder or a pinch of cayenne pepper.
• Navratri/Fast-Friendly Version: Skip the onion and garlic, and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This paneer masala is fantastic with:

• Roti or naan (Indian flatbreads)
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of paneer works best for this recipe? Fresh, soft paneer is ideal, but you can use any type of paneer you prefer.
• Can I make this ahead of time? You can prepare the masala base ahead of time and store it in the refrigerator. Add the paneer just before serving.
• How can I adjust the tanginess of the dish? Add a squeeze of lemon juice at the end for a brighter, tangier flavour.
• What is kasoori methi and can I substitute it? Kasoori methi is dried fenugreek leaves. If you can’t find it, you can try substituting it with a pinch of dried oregano, but the flavour won’t be quite the same.
• Can I use a different cooking oil instead of butter? Yes, you can use vegetable oil, ghee, or any other cooking oil you prefer. Butter adds a lovely richness, but it’s not essential.

Enjoy making this delicious paneer masala! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!