Paneer Capsicum Masala Recipe – Easy Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Paneer Capsicum Masala Recipe – Easy 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 Capsicum Masala is exactly that. It’s a vibrant, comforting 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 satisfying 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 Capsicum Masala is a winner for so many reasons. It’s ready in under 30 minutes, uses easily accessible ingredients, and is packed with flavour. The combination of soft paneer, slightly crunchy capsicum, and a fragrant, warming spice blend is just divine. Plus, it’s easily adaptable to your spice preference – more on that later! It’s a fantastic vegetarian option that even meat-eaters will adore.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup paneer, cubed (about 200g)
• 1 tbsp ghee (15ml)
• 1 tsp ginger-garlic-green chilli paste (approx. 5g)
• Pinch of turmeric powder (about 1/4 tsp)
• 1/2 tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder
• 1 tomato, chopped
• 2 capsicums, chopped (any colour works!)
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Pinch of garam masala powder
• Salt to taste
• Chopped fresh coriander for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ghee: Seriously, don’t skip the ghee if you can help it! It adds a richness and flavour that oil just can’t replicate. It’s traditional in Indian cooking for a reason. But if you really need to, a neutral oil like sunflower or vegetable oil will work in a pinch.
• Kasuri Methi: This is a game-changer. It has a unique, slightly bitter flavour that adds so much depth. You can find it at most Indian grocery stores, or online. Crumble it between your palms before adding to release its aroma.
• Spice Levels: Indian cuisine is all about personal preference! The 1/2 tsp of red chilli powder gives a mild heat. Feel free to increase it to 1 tsp for medium, or even more for a fiery kick. My friend, Priya, always adds a pinch of cayenne pepper for extra heat!
• Paneer: Use good quality paneer. If it’s a little firm, soaking it in warm water (as we do in the recipe) will soften it up beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cubed paneer and sauté for about 2 minutes, until lightly golden. This gives it a lovely texture.
2. Transfer the paneer to a bowl of warm water for 3 minutes. This keeps it soft and prevents it from becoming rubbery. Then, drain it well.
3. In the same pan, add the ginger-garlic-green chilli paste and sauté for 2 minutes until fragrant. This is where the flavour base starts to build!
4. Add the turmeric powder, coriander powder, and red chilli powder. Mix well and cook for another minute, making sure the spices don’t burn.
5. Now, add the chopped capsicums and cook until they’re slightly tender – about 5-7 minutes. You want them to still have a little bite.
6. Stir in the chopped tomato and cook covered for 7 minutes, until softened.
7. Return the paneer to the pan. Add the garam masala powder and kasuri methi. Gently toss everything together to coat the paneer and vegetables in the spice blend.
8. Finally, garnish with chopped fresh coriander and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the paneer. Work in batches if necessary.
• Keep stirring the spices to prevent them from sticking and burning.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) and use a plant-based butter or oil instead of ghee.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: As mentioned before, adjust the red chilli powder to your liking.
• Festival Adaptations: This dish is fantastic during Navratri, as it uses ingredients allowed during the fasting period. My aunt always makes a larger batch for the festival!

Serving Suggestions

This Paneer Capsicum Masala is delicious served with:

• Warm roti or naan bread – perfect for soaking up all that flavour!
• Steamed basmati rice.
• A side of raita (yogurt dip) to cool things down.

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. If using store-bought paneer, soaking it in warm water helps soften it.
• Can I make this dish ahead of time? You can prep the vegetables and spice paste ahead of time. But it’s best to cook the dish just before serving for the best flavour and texture.
• How can I adjust the spice level? Simply adjust the amount of red chilli powder.
• What is Kasuri Methi and where can I find it? Kasuri Methi are dried fenugreek leaves, adding a unique flavour. Find it at Indian grocery stores or online.
• Can I use a different oil instead of ghee? Yes, a neutral oil like sunflower or vegetable oil will work, but ghee adds a richer flavour.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!