Paneer Capsicum Masala (No Onion No Garlic)
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.
Servings: 3
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.
Nutrition (Approximate Values)
Calories : 301kcalCarbohydrates : 11gProtein : 16gFat : 30gSaturated Fat : 15gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.03gCholesterol : 66mgSodium : 457mgPotassium : 318mgFiber : 2gSugar : 6gVitamin A : 527IUVitamin C : 36mgCalcium : 523mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram