Paneer and capsicum in tomato masala

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 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

  • Heat oil in a pan and fry the capsicum till lightly fried. Be careful that it doesn`t burn. Keep aside in a bowl.
  • Grind in a mixer tomatoes, onion, ginger and garlic to a fine paste.
  • In the same oil in which the capsicum was fried, add the ground paste. Mix for a minute or so.
  • 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.
  • Add the fried capsicum and paneer to this paste.
  • Add the salt and cook till done, constantly tossing it in the tomato masala.
  • Garnish with freshly chopped coriander leaves and serve with flavoured rice or chapattis.