Paneer Capsicum Masala (No Onion No Garlic)
Paneer Capsicum Masala is a creamy, comforting North Indian curry made without onion or garlic. Fresh paneer, capsicum, and tomatoes are cooked in a rich yogurt gravy thickened naturally with roasted besan, creating an easy one-pan meal that is perfect with roti, naan, or rice.
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 achieve a smooth consistency.
Making the Paneer Capsicum Masala
- Heat oil in a pan and add cumin seeds. Once the cumin seeds start to sizzle, add green chili, ginger, and asafoetida. Mix well and sauté 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 with 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
- Use Thick Yogurt: Thick yogurt creates a smooth, creamy gravy and is much less likely to curdle than regular thin yogurt.
- Add Yogurt Over Low Heat: Reduce the heat before adding the yogurt mixture and stir continuously until fully incorporated.
- Balance the Tanginess: The sourness of yogurt and tomatoes can vary depending on the brands and season. If your curry tastes slightly too tangy after cooking, stir in a pinch of sugar. It won't make the curry sweet; it simply balances the acidity and rounds out the flavors.
- Don't Overcook the Paneer: Paneer only needs a few minutes to heat through. Overcooking makes it firm and chewy.
- Adjust the Consistency: If the gravy thickens while simmering, add a splash of hot water until it reaches your preferred consistency.
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
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