Paneer Capsicum Recipe – Authentic Indian Kadai Paneer with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Paneer Capsicum Recipe – Authentic Indian Kadai Paneer with Kasuri Methi

Introduction

Oh, Paneer Capsicum! This dish just screams comfort food to me. It’s one of those recipes I first made when I was trying to impress my now-husband, and it’s been a family favorite ever since. It’s a vibrant, flavorful curry that’s surprisingly easy to whip up, even on a weeknight. If you’re craving a taste of authentic Indian flavors, this Kadai Paneer with a touch of Kasuri Methi is exactly what you need. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Capsicum isn’t just delicious; it’s got a lot going for it! It’s relatively quick – ready in under 40 minutes. The combination of soft paneer, crunchy capsicum, and a fragrant, spiced gravy is simply irresistible. Plus, the kasuri methi adds a unique, earthy aroma that takes it to another level. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this amazing Paneer Capsicum:

• 1 cup paneer, cubed
• 2 onions, finely chopped
• 3 tomatoes, chopped
• 1 capsicum (bell pepper), cubed
• 1 tablespoon ginger, julienned
• 2 green chillies, slit
• 1.5 teaspoons red chilli powder
• 1 tablespoon coriander seeds powder
• 1 teaspoon garam masala powder
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon kasoori methi (dried fenugreek leaves)
• 3 tablespoons fresh coriander leaves, chopped
• 2 tablespoons oil or butter
• 1 teaspoon coriander seeds

Ingredient Notes

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

• Kasuri Methi: This is a must for that authentic flavor. It’s dried fenugreek leaves, and you can find it at most Indian grocery stores. Don’t skip it!
• Kadai/Pan: Traditionally, this is made in a Kadai – a deep, round-bottomed wok. But a regular deep frying pan or even a large skillet works perfectly well.
• Spice Levels: Indian cooking is all about adjusting to your taste. Feel free to add more or less red chilli powder depending on how spicy you like things. Some regions in India use Kashmiri chilli powder for a vibrant color and milder heat.
• Paneer: I prefer using fresh paneer, but frozen works in a pinch. Just make sure to thaw it completely and soak it in warm water for about 15-20 minutes to soften it up.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil or butter in your kadai or pan over medium heat. Once hot, add the coriander seeds and let them sizzle for a few seconds until fragrant.
2. Add the julienned ginger and sauté briefly, just until it starts to release its aroma.
3. Now, toss in the chopped onions and slit green chillies. Fry until the onions turn translucent and start to get a little golden brown.
4. Stir in the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and break down, forming a pulpy mixture.
5. Time for the spices! Add the red chilli powder, coriander seed powder, garam masala, and turmeric powder. Sauté for a minute or two until the oil starts to separate from the mixture – this is key for a flavorful curry.
6. Add the cubed capsicum and fry for just 1-2 minutes. You want it to retain a bit of crunch, not get mushy.
7. Drain the paneer cubes (after soaking in hot water, if using frozen) and gently add them to the kadai.
8. Crush the kasoori methi between your palms to release its fragrance and sprinkle it into the mixture.
9. Pour in about ½ cup of water, mix everything well, and cook until the gravy thickens and beautifully coats the paneer. This usually takes about 5-7 minutes.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the capsicum! A little crunch adds a lovely texture.
• Soaking the paneer in warm water makes it softer and more flavorful.
• Sautéing the spices well is crucial for developing the depth of flavor.
• Adjust the amount of water to achieve your desired gravy consistency.

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.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves it extra spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Restaurant-Style Variation: For a richer, creamier gravy, add a tablespoon of cashew paste along with the tomatoes. My mom always did this when she wanted to make it extra special.

Serving Suggestions

This Paneer Capsicum is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• Roti or chapati
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Yes, please! Store any leftover Paneer Capsicum 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 paneer is ideal, but frozen paneer works well too – just remember to soak it!
• Can I make this dish ahead of time? You can definitely prepare the gravy ahead of time and store it in the fridge. Add the paneer and capsicum just before serving.
• How can I adjust the spice level? Simply adjust the amount of red chilli powder. You can also use Kashmiri chilli powder for color without the heat.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at Indian grocery stores or online.
• Can I use a different cooking oil or butter? Absolutely! Vegetable oil, sunflower oil, or ghee (clarified butter) all work well.