Capsicum Paneer (Indian Cottage Cheese Curry with Capsicum)

Paneer (Indian Cottage Cheese) is very common on veg days in any Indian kitchen. I also like to prepare different dishes with it. Some days back I prepared this dish and served it with ‘Peas Pulao’ and it turned out really well. This dish goes very well with roti, paratha or naan too. Here goes the recipe…


  • Paneer or Indian Cottage Cheese – 200 gms
  • Capsicum – 1 (Cut into thick slices)
  • Onion – 1 (Finely chopped)
  • Tomato – 1 (Chopped)
  • Boiled Onion Paste – ½ cup
  • Ginger Paste – 1 ½ tsp
  • Garlic Paste – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Powder – ½ tsp
  • White Pepper Powder – 1 tsp
  • Garam Masala Powder – ½ tsp
  • Green Chilli – 2-3
  • Ghee – 1 tsp
  • Refined Oil – 2 tsp
  • Salt – To taste
  • Sugar – ½ tsp
  • Corn Starch – 1 tsp


  1. Cut the paneer into small cubes. Heat 1 tsp ghee in a pan and lightly toss the paneer pieces. In a bowl add hot water and ½ tsp salt. Add the sautéed paneer pieces in hot water.
  2. Add oil in kadai and temper with green chilli. Add ginger and garlic paste. When raw smell goes off, add boiled onion paste and chopped tomato. Sauté till oil starts to appear on the sides of kadai.
  3. Add all powder masala and paneer pieces. Sauté carefully on low heat. Add sufficient warm water just to cover the paneer pieces.
  4. Add capsicum, salt, pepper and sugar. Cook for a while.
  5. Make a slurry adding little water with cornstarch. Add it in kadai. Mix quickly.
  6. Capsicum Paneer is ready to be served.

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