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Paneer and capsicum in tomato masala Recipe

Paneer and capsicum in tomato masala is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 250 gms - Paneer cubed
  • 2 - Medium capsicum, cut into thin strips
  • 1 - Medium onion, diced
  • 2 to 3 pods of Garlic peeled
  • 4 - medium Tomatoes diced
  • 1/2 tsp- Minced Ginger
  • 1/2 tsp - Garam Masala
  • 1/2 tsp - Amchur/dry Mango powder
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Coriander powder
  • 1/2 tsp - Cumin powder
  • 1/2 tsp - Turmeric powder
  • Salt to taste
  • 2-4 tsp oil for frying
  • Few sprigs of coriander, finely chopped for garnishing
  • How to Make Paneer and capsicum in tomato masala:

    1. Heat oil in a pan and fry the capsicum till lightly fried. Be careful that it doesn`t burn. Keep aside in a bowl.
    2. Grind in a mixer tomatoes, onion, ginger and garlic to a fine paste.
    3. In the same oil in which the capsicum was fried, add the ground paste. Mix for a minute or so.
    4. Add all the masalas one by one (cumin, coriander power, dry mango powder, garam masala, red chilli powder, turmeric powder) and mix it in well with the ground paste.
    5. Add the fried capsicum and paneer to this paste.
    6. Add the salt and cook till done, constantly tossing it in the tomato masala.
    7. Garnish with freshly chopped coriander leaves and serve with flavoured rice or chapattis.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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