Paneer Masala Recipe – Authentic Indian Tomato & Capsicum Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Masala Recipe – Authentic Indian Tomato & Capsicum Curry

Introduction

Oh, Paneer Masala! This is the dish I grew up with, the one my mom made on weeknights, and the one I now crave constantly. It’s a hug in a bowl, honestly. This recipe is my take on that classic comfort – a vibrant, flavourful tomato and capsicum curry with soft, melt-in-your-mouth paneer. It’s easier than you think, and I promise, it’s worth every single bite. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Masala is a winner for so many reasons. It’s quick – ready in under 40 minutes! It’s packed with flavour, thanks to a blend of aromatic spices. Plus, it’s incredibly versatile. Serve it with roti, rice, naan… even quinoa! It’s a guaranteed crowd-pleaser, and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tsp + 1 tsp Cooking oil + ghee
• 1 Red chilli
• 1 Green chilli
• 2 Big onion
• 1 tsp Ginger garlic paste
• 3-4 Tomato
• 0.25 tsp Turmeric powder
• 1 tsp Red chilli powder
• 0.5 tsp Garam masala powder
• 1.5 tsp Kasuri methi
• 2 tsp Tomato sauce
• 0.5 Green capsicum
• 1 cup Paneer
• 2 tbsp Coriander leaves

Ingredient Notes

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

• Ghee: Don’t skip the ghee! It adds a richness and flavour that oil just can’t replicate. A little goes a long way.
• Kasuri Methi (Dried Fenugreek Leaves): This is a game-changer. It adds a unique, slightly bitter, and incredibly fragrant flavour. You can find it at most Indian grocery stores, or online. Trust me, it’s worth seeking out!
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the amount of red chilli powder to your liking. My family likes it medium-spicy, but you can dial it up or down. Some regions in India use Kashmiri chilli powder for a vibrant colour and milder heat.
• Paneer: I prefer using fresh paneer, but frozen works in a pinch. Just make sure to thaw it completely and gently squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep. Chop your tomatoes, onions, and capsicum into small pieces. And, soak your paneer cubes in hot water for about 10 minutes – this keeps them soft and spongy.
2. Now, heat the oil and ghee in a kadai (or a deep frying pan) over medium heat. Add the whole red chilli and let it sizzle for a few seconds. Then, add the crushed coriander seeds and cumin seeds. Sauté briefly until fragrant – about 30 seconds.
3. Add the chopped onions and green chilli. Sauté until they turn golden brown, then stir in the ginger-garlic paste. Cook for another minute or two, until the raw smell disappears.
4. Time for the tomatoes! Add them to the pan, along with the turmeric powder, red chilli powder, garam masala, and salt. Cook until the tomatoes soften and break down – about 5-7 minutes.
5. Stir in the kasuri methi and tomato sauce. If the mixture looks too dry, add a splash of water to prevent it from sticking.
6. Gently add the paneer cubes and simmer on low heat for 5-7 minutes. Be careful not to overcook the paneer, or it will become rubbery.
7. Finally, garnish with fresh coriander leaves. Let the Paneer Masala rest for at least 30 minutes before serving – this allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan. Cook in batches if necessary to ensure everything cooks evenly.
• A pinch of sugar can balance the acidity of the tomatoes.
• For a richer flavour, add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Paneer Substitute: Use firm or extra-firm tofu, pressed to remove excess water, instead of paneer.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves a fiery kick, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: During Navratri or Diwali, I sometimes add a handful of chopped potatoes to make it even more filling.

Serving Suggestions

Paneer Masala is incredibly versatile. Here are a few of my favourite ways to serve it:

• With hot, fluffy roti or paratha.
• Alongside fragrant basmati rice.
• With a side of raita (yogurt dip) to cool things down.
• Naan bread is always a good idea!

Storage Instructions

Leftovers? Yes, please! Store Paneer Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours deepen. You can also freeze it for up to a month.

FAQs

• What type of paneer works best for this recipe? Fresh paneer is ideal, but frozen works too. Just make sure to thaw it properly and squeeze out any excess water.
• Can I make this dish ahead of time? Absolutely! You can make the gravy a day ahead and add the paneer just before serving.
• How can I adjust the spice level? Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.
• What is Kasuri Methi and where can I find it? Kasuri Methi are dried fenugreek leaves, and they add a unique flavour. You can find them at Indian grocery stores or online.
• Can I use a different type of capsicum? Yes, you can! Green capsicum is traditional, but red or yellow capsicum will also work. They’ll just add a slightly different flavour and colour.