Paneer capsicum

Paneer Capsicum With Indian Cottage Cheese

Peppers or capsicum add such a crunchy delightful peppery flavor to any dish. We used to enjoy capsicum rice and capsicum raita as children. My kids love these, too, now. Since hubby loves peppers, I began learning and experimenting with different recipes to include peppers.

Paneer capsicum

They often find their way into our salads, wraps, quesadillas, etc. Nearly every shopping trip ends with peppers landing in my basket.

On the other hand, with only a handful of choices regarding vegetables in this part of the world, as I always say, I try to make the most of what’s available.

Paneer or Indian cottage cheese, when cooked with peppers, provides a contrasting flavor and texture. The dash of spices makes them irresistible. The popular jalfrezis, tikka masalas, kadai vegetables, etc are proof enough!

This simple onion, garlic-free paneer capsicum was part of our Sunday evening meal.


Paneer – about 100g cubed

Three different colored peppers –

I used about 1/3 each chopped into small bite-sized chunks

tomatoes – 2 chopped

oil – 2-3 tsp

cumin seeds – 1/2 tsp

asafoetida – 1 pinch

green chili – 2 chopped fine

salt to taste

turmeric powder – 1/4 tsp

spicy red chili powder – 1/4 tsp

mild red chili powder – 1/2 tsp

coriander powder – 1/2 tsp

cumin powder – 1/4 tsp

garam masala powder – 1/4 tsp (mixed spice powder)

dry fenugreek leaves – 1 tsp (Kasoori methi)

freshly chopped coriander – 1 tbsp for garnish


Heat oil in a pan. Splutter cumin seeds first. Add asafoetida and green chili. stir for a few seconds

Add chopped tomatoes; cook covered, adding a pinch of salt. start now and again

cook tomatoes until they are mushy, then add chopped peppers. tomatoes will continue to cook

Stir and cook until the peppers soften but still retain a slight crunch. tomatoes will begin to dry up

Add spices such as turmeric powder, red chili powder, coriander, cumin powder, and garam masala

Stir for a few seconds. Add cubed paneer and salt. Mix everything well.

Crush dry fenugreek leaves between your palms and add that in. Mix. Cover and simmer for a few minutes to let the paneer and peppers absorb all the flavors.

Switch off the heat. Transfer to a serving bowl. Garnish with freshly chopped coriander

and serve the paneer capsicum with Indian flat bread such as naan/ roti/kulcha or your kathi roll filling. I did it with alu kulcha (Indian leavened bread with potato filling)

Paneer capsicum

Born and raised in a family of foodies, Georgia’s passion for cuisine was nurtured from a young age as she learned the intricacies of flavor and texture from her grandmother’s kitchen. As an adult, this early fascination blossomed into a full-fledged love affair with the culinary world.

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