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Paneer Capsicum Curry

Paneer Capsicum Curry is a traditional Indian recipe for a classic vegetarian curry of paneer cheese and capsicums (bell peppers) in a lightly-spiced onion and tomato curry base with poppy seeds and cashew nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Capsicum Curry.

prep time

5 minutes

cook time

20 minutes

Total Time:

25 minutes

Makes:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesCheese RecipesIndian Recipes


This is a classic curry of paneer cheese in a spicy fenugreek, bell pepper, tomato, onion and poppy seed gravy. This is a restaurant recipe that's been adapted to be cooked easily at home.

Ingredients:

200g (7/8 cup) Paneer cheese (cottage cheese), cubed
3 medium bell peppers, cut into 3cm (1-inch) squares
4 medium Tomatoes, crushed
4 medium Onions, finely chopped
1 tsp fresh Ginger, finely chopped
1 tbsp Dry or Fresh grated Coconut
1 tbsp Dry Coriander Seeds
4 Cashew Nuts, coarsely chopped
1 tsp Poppy Seeds (khus khus), optional
2 dried Kashmiri Red Chilli, halved
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp garam masala
380ml (1 1/2 cups) Water
1 tsp Kasuri Methi
4 tbsp Fresh Cream (optional)
6 tbsp Oil or Butter
1/2 tsp salt (or to taste)

Method:

Place a heavy-based pan, kadai or wok over medium heat. Once hot add 1/2 tbsp oil and use to fry the chopped bell pepper and a sprinkling of salt for about 3-4 minutes, or until tender. Remove with a slotted spoon and set aside.

Place the pan back on the heat, add 1 tbsp oil and when hot add the ginger, coconut, coriander seeds, cashew nuts, poppy seeds, dry Kashmiri chilli and cumin seeds. Stir-fry for 30 seconds then add the onion and fry until it begins to colour (about 4 minutes). Reduce the heat then spoon the mixture into a bowl and set aside to cool (about 5 minutes). After this time transfer to a spice grinder and grind to a medium-coarse paste.

Place the pan back on the heat again and add the remaining 1 1/2 tbsp oil and when hot add the spice paste. Stir-fry for 3-4 minutes until lightly browned then add the red chilli powder and turmeric. Mix well to combine then add the crushed tomatoes and keep stir-frying for 4 minutes.

Now scatter over the garam masala, salt and stir in 380ml (1 1/2 cups) water. Bring to a boil over medium heat and cook for 2-3 minutes.

Add the fried bell peppers, paneer cubes dan fenugreek (kasuri methi). Cook for 2 minutes, stirring occasionally.

Add the cream and mix well to combine. Take off the heat, turn into a warmed serving dish and serve with butter kulcha.