This Paneer Capsicum Masala is a rich and flavorful curry made without onion and garlic. Soft paneer cubes are simmered with green peppers in a spiced yogurt gravy, resulting in a creamy, wholesome, and satisfying dish.
Making this Paneer Capsicum Masala is an easy and quick one-pan recipe that doesn’t require a tomato gravy. Despite being made without onion and garlic, it is packed with taste, aroma, and flavor.
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Paneer Capsicum Masala Without Onion Garlic
This Paneer Capsicum Masala is one of the simplest curries, but packed with flavors, richness, and creaminess. It is not only made without onion and garlic, but I did not even use the tomato gravy.
The curry consists of paneer and green peppers in a yogurt-based gravy, complemented by pantry staple spices and herbs.
To make this dish right, ensure to use fresh and thick yogurt. Also, use fresh and soft paneer cubes for the best result. I have added green peppers (capsicum), but you can also add colored bell peppers.
It is easy and quick to make this simple yet delicious curry. You will need only one pan or kadai to make this Paneer Capsicum Masala. Yogurt will provide richness and creaminess to the dish, while roasted besan will make the gravy thicker.
This creamy and flavorful dish is perfect for sattvik meals, vrat, festive meals, or weeknight dinners. It pairs beautifully with Roti, Paratha, Naan, Kulcha, or Rice.
Why You Will Love This Curry
- Paneer Capsicum Masala is a comforting, satisfying, and flavorful curry.
- It is made without onion, garlic, and tomato gravy.
- It is an easy and quick, one-pan recipe with only pantry staples.
- The curry is creamy, delicious, and rich, without the need for cashews or cream.
- Paneer Capsicum Masala is perfect to serve with Roti, Naan, Paratha, or Jeera rice.
Ingredients and Notes
- Paneer: A fresh and soft Paneer is essential for any Paneer recipe. I usually make Paneer at home, which guarantees a soft, fresh, and creamy block. Making Paneer at home is not difficult at all; you can check out this Homemade Paneer recipe.
- Capsicum (Green Peppers): Green peppers go perfectly well with paneer in this Paneer Capsicum Masala. You can also swap half of the green peppers with other colored bell peppers.
- Tomatoes: I did not use tomatoes for the gravy in this recipe. Instead, I cut them into cubes and marinated them with spices along with paneer and green peppers.
- Yogurt: Use fresh yogurt that is not sour. You can use plain or Greek yogurt for this recipe. It is essential to use thick yogurt, so it will not curdle while cooking. It is recommended to use whole milk yogurt. However, if you use low-fat yogurt, hang it in a clean cloth to remove as much whey as possible. Then, measure this hung yogurt and use it for the recipe.
- Besan (Chickpea Flour): Besan adds thickness and flavor to the gravy. It is essential to use roasted besan for this recipe.
- Oil: If you like, you can add butter as well, along with oil.
- Green Chili and Ginger: Add green chili to taste, according to your preferred level of spiciness. Ginger adds an earthy flavor to the curry.
- Spices and Seeds: All we need are pantry staples: cumin seeds, salt, ground turmeric powder, red chili powder, coriander powder, and asafoetida.
How To Make Paneer Capsicum Masala
Marinating the Paneer and Veggies
- In a medium mixing bowl, combine the following ingredients: paneer cubes, diced green peppers, tomatoes, oil, salt, turmeric powder, red chili powder, garam masala, and kasoori methi.
- Mix gently so the spices coat the paneer and veggies evenly.
- Set aside.
Preparing the Yogurt Mixture
- Take yogurt in a bowl and add roasted besan, salt, turmeric powder, red chili powder, and coriander powder.
- Whisk well to make a smooth consistency.
Making the Paneer Capsicum Masala
- Heat oil in a pan and cumin seeds.
- Once cumin seeds start to sizzle, add green chili, ginger, and asafoetida.
- Mix well and saute for a few seconds.
- Add the marinated paneer mixture and mix gently.
- Cook the paneer mixture on medium to high heat for 2 minutes, stirring occasionally.
- Now, turn the heat on low and add the yogurt mixture.
- Immediately mix until everything is well combined, then cook on low heat for 1 minute.
- Now, turn the heat to medium and add water as needed to adjust the consistency.
- Mix everything well and cover the lid.
- Cook the curry for 10-12 minutes, or until the oil separates from the sides and the yogurt no longer smells raw.
- Be sure to stir the curry occasionally and add more water if necessary to adjust the consistency.
- Taste the curry and adjust the salt if required.
- Finally, add the finely chopped coriander leaves, mix well, and turn off the heat.
- Transfer the Paneer Capsicum Masala to the serving bowl and serve with Indian flatbread or rice.
Serving Suggestions
Serve this delicious Paneer Capsicum Masala with any Indian flatbread of your choice.
It pairs well with Roti, Tandoori Roti, Naan, Kulcha, Paratha, or our Whole Wheat Kulcha (No Yeast).
You can also serve it with plain rice, Jeera Rice, or Pulao.
To create a festive meal, pair Paneer Capsicum Masala with other Dal preparations and accompaniments, such as Boondi Raita, Pomegranate Raita, or Cucumber Raita.
Helpful Tips For Paneer Capsicum Masala
Paneer: For the best results, use fresh paneer. If you make paneer at home, use only full-fat or whole milk.
Green Peppers (Capsicum): It is not necessary to use only green peppers. You can also use colored bell peppers or use half green and half other colored bell peppers.
Gravy: Cook the gravy for a sufficient amount of time to remove the raw taste of the yogurt. Add water as required to adjust the consistency. If you prefer, you can also add cashew paste or cream to the gravy to make it creamier.
Spices: Add spices according to your preferred level of spiciness.
Frequently Asked Questions
Yes, absolutely. You can use red, yellow, or orange bell peppers. You can also use a mix of colored bell peppers or swap half of the green peppers with other colored bell peppers.
Using thinner or low-fat yogurt results in a curdled gravy, which is unpleasant. To prevent curdling, use thick and whole milk yogurt. Also, either turn the heat on low or turn it off before adding the yogurt mixture. Mix well, then increase or turn up the heat. If you have low-fat or thinner yogurt, hang it in a clean cloth until most of the whey is removed, and you will have a thick, hung yogurt. Then, measure the hung yogurt and use it for the recipe.
More Paneer Recipes
Paneer Capsicum Masala (No Onion No Garlic)
Ingredients
For Marinating the Paneer
- 250 g paneer cubes
- 1 medium green pepper, cubed
- 1 medium tomato, diced
- 1 teaspoon oil
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala or to taste
- 1 teaspoon kasoori methi
For the Yogurt Mixture
- 1 cup plain thick yogurt
- 1 tablespoon roasted besan (chickpea flour)
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1½ teaspoon coriander powder
For Paneer Capsicum Masala
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1- inch ginger, peeled and grated
- ¼ teaspoon green chili paste or to taste
- ¼ teaspoon asafoetida
- Marinated paneer
- Prepared yogurt mixture
- ½ cup water or as required
- 2 tablespoon finely chopped cilantro
Instructions
Marinating the Paneer and Veggies
- In a medium mixing bowl, combine the following ingredients: paneer cubes, diced green peppers, tomatoes, oil, salt, turmeric powder, red chili powder, garam masala, and kasoori methi. Mix gently so the spices coat the paneer and veggies evenly. Set aside.
Making the Yogurt Mixture
- Take yogurt in a bowl and add roasted besan, salt, turmeric powder, red chili powder, and coriander powder. Whisk well to make a smooth consistency.
Making the Paneer Capsicum Masala
- Heat oil in a pan and cumin seeds. Once cumin seeds start to sizzle, add green chili, ginger, and asafoetida. Mix well and saute for a few seconds.
- Add the marinated paneer mixture and mix gently. Cook the paneer mixture on medium-high heat for 2 minutes, stirring occasionally.
- Now, turn the heat on low and add the yogurt mixture. Immediately mix until everything is well combined, then cook on low heat for 1 minute.
- Now, turn the heat to medium and add water as needed to adjust the consistency. Mix everything well and cover the lid.
- Cook the curry for 10-12 minutes, or until the oil separates from the sides and the yogurt no longer smells raw. Be sure to stir the curry occasionally and add more water if necessary to adjust the consistency.
- Taste the curry and adjust the salt if required. Finally, add the finely chopped coriander leaves, mix well, and turn off the heat.
- Transfer the Paneer Capsicum Masala to a serving bowl and serve with Roti, Paratha, Naan, or Jeera Rice.
Notes
- Paneer: For the best results, use fresh paneer. If you make paneer at home, use only full-fat or whole milk.
- Green Peppers (Capsicum): It is not necessary to use only green peppers. You can also use colored bell peppers or use half green and half other colored bell peppers.
- Gravy: Cook the gravy for a sufficient amount of time to remove the raw taste of the yogurt. Add water as required to adjust the consistency. If you prefer, you can also add cashew paste or cream to the gravy to make it creamier.
- Spices: Add spices according to your preferred level of spiciness.
Chandni says
Tried this recipe; it tasted quite homely, nice & had subtle flavours, but needed a bit of sweetness to balance the sourness from yogurt and tomatoes…
Jigna says
Hi Chandni! Thank you so much for trying the recipe and sharing your feedback! I’m glad you enjoyed the homely flavors. Adding a touch of sweetness is a great idea to balance the tang from yogurt and tomatoes—I’ll note that as a helpful tip for others too.