Paneer Pepper Masala Recipe – Authentic Indian Gravy with Ketchup

Last Updated on 1 month by Neha Deshmukh

Paneer Pepper Masala Recipe – Authentic Indian Gravy with Ketchup

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavourful Indian curry that doesn’t take forever to make. Well, look no further! This Paneer Pepper Masala is a family favourite, and I’m so excited to finally share it with you. It’s got a lovely balance of sweet, tangy, and spicy, and that gorgeous red colour just makes it so inviting. I first made this when I was craving something a little different from the usual butter chicken, and it’s been a regular on our dinner table ever since.

Why You’ll Love This Recipe

This Paneer Pepper Masala isn’t your typical Indian gravy. The addition of tomato ketchup and vinegar might sound a little unusual, but trust me – it creates a wonderfully unique flavour profile that’s both comforting and exciting. It’s relatively quick to make, perfect for a weeknight meal, and the vibrant colours make it a real showstopper. Plus, who doesn’t love paneer?!

Ingredients

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

• 350 gms Paneer, cubed
• 1 medium Green bell pepper, sliced
• 2 large Onions, sliced
• 1 large Tomato, chopped into strips
• 2 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Cumin seeds
• 2 Dry red chillies
• 4 tbsp Vegetable oil
• 1.5 tsp Garam masala
• 1 tsp Cumin powder
• 2 Green chillies, slit
• 0.5 tsp Black pepper powder
• 1 tsp Coriander powder
• 1 tsp Kashmiri red chilli powder
• 0.25 tsp Turmeric powder
• 2 tbsp Tomato sauce/ketchup
• 2 tbsp White vinegar
• 1 cup Freshly chopped coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Red Chilli Powder: This is key for that beautiful, vibrant red colour and a mild heat. Don’t skip it if you can help it! If you can’t find it, you can substitute with regular chilli powder, but the colour won’t be as striking.
• Vinegar & Ketchup: These are the secret weapons! The vinegar adds a lovely tang, and the ketchup brings a subtle sweetness that balances the spices perfectly. It’s a flavour combination you won’t forget.
• Paneer: I prefer using fresh, soft paneer for this recipe. It absorbs the flavours beautifully. If you’re using store-bought paneer, soaking it in salted boiling water for 15-20 minutes will soften it up nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Soak the paneer cubes in salted boiling water for 15-20 minutes. This makes it super soft and lovely.
2. While the paneer is soaking, slice your onions, chop the tomatoes into strips, and cut the bell pepper into thin strips. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a skillet over medium heat. Add the cumin seeds and dry red chillies. Let them sizzle for about a minute until fragrant.
4. Now, add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for another minute until you can really smell the aroma.
5. Add the sliced onions and bell peppers. Sauté for 4-5 minutes, then cover the skillet and let the peppers soften.
6. Time for the spices! Mix in the turmeric, coriander, cumin, and Kashmiri red chilli powders. Sauté the masala for about 2 minutes with a splash of water to prevent it from burning.
7. Add the tomato strips, green chillies, and salt. Cook until the tomatoes soften and break down a bit.
8. Stir in the vinegar and tomato ketchup, followed by the black pepper powder. Adjust the consistency with a little water if needed – you want a nice, gravy-like texture.
9. Gently fold in the paneer cubes and garam masala. Simmer, covered, for about 5 minutes to allow the flavours to meld together.
10. Garnish with fresh coriander leaves and serve hot with roti or naan!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and peppers. Cook them in batches if necessary to ensure they brown properly.
• A splash of water while sautéing the spices prevents them from burning and helps release their flavours.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!

Variations

• My friend, Priya, loves adding a handful of cashews to the gravy for extra richness. It’s delicious!
• For a creamier version, stir in a tablespoon of cream or cashew paste towards the end of cooking.
• You can add other vegetables like peas or mushrooms to make it even more substantial.

Vegan Adaptation

To make this recipe vegan, simply substitute the paneer with firm or extra-firm tofu. Press the tofu to remove excess water before cubing and adding it to the gravy.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your tomato ketchup doesn’t contain any gluten-based ingredients.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1 or omit them altogether. Use less Kashmiri red chilli powder.
• Medium: Follow the recipe as written.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

For busy festival days, you can simplify this recipe by using pre-cut vegetables and ready-made ginger-garlic paste. It’s all about making life easier!

Serving Suggestions

This Paneer Pepper Masala is fantastic with:

• Roti or naan
• 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

What type of paneer works best for Paneer Pepper Masala?

Fresh, soft paneer is ideal. If using store-bought, soaking it in hot salted water softens it up beautifully.

Can I make this dish ahead of time?

Yes! You can prepare the gravy ahead of time and store it in the refrigerator. Add the paneer just before serving.

How can I adjust the sweetness in this recipe?

Adjust the amount of tomato ketchup to your liking. You can also add a pinch of sugar if needed.

What is Kashmiri Red Chilli Powder and can I substitute it?

It’s a type of chilli powder known for its vibrant colour and mild heat. You can substitute with regular chilli powder, but the colour won’t be as bright.

Can I use a different type of vinegar?

White vinegar is traditional, but you can experiment with apple cider vinegar or lemon juice for a slightly different flavour.