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Paneer Bell Pepper Masala

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On many nights, what to make for dinner is a point of contention at home. Most of the regular menu items are “boring” for kids. I am sure many of you also have gone through similar situations. But paneer for dinner is always welcomed with smiles and hugs. So for my peace of mind, paneer is always made at least once a week. This paneer bell pepper masala is a very quick and easy recipe and there is no grinding or blending involved. This is my go-to recipe whenever I am in the mood for a simple and easy dish. It is a light and flavorful without getting overpowered by the spice powders.

Paneer bell pepper masala

INGREDIENTS

  • Paneer- 200 grams- cut lengthwise into small pieces ( I left them in warm water till cooking time for softening my store-bought paneer)
  • Onion- ½ of a big onion- cut into long, slightly thick slices
  • Bell pepper- 3, cut into long slices ( I used green, red and yellow)
  • Jeera or cumin seeds- 1 teaspoon
  • Onion- ¾ of a large onion- finely diced
  • Ginger- 2” piece, finely diced
  • Garlic- 2 large pods- finely diced
  • Tomato- 1 large or 1½ medium- finely diced
  • Turmeric powder- ¼ teaspoon
  • Chilli powder-  1 teaspoon
  • Coriander powder- 1½  teaspoon
  • Garam masala- ½ teaspoon
  • Kasuri methi or dried fenugreek leaves- 1 teaspoon
  • Cilantro- To garnish
  • Salt- to taste

METHOD

  1. Cut the paneer, bell pepper and the onion into long slices and keep aside.
  2. Heat oil in a pan and add jeera. 
  3. Once it splutters, immediately add the ginger and garlic and sauté for a few seconds.
  4. Add the finely diced onion and sauté well in medium heat  till the onion changes to light brown color. 
  5. Add a little salt for faster cooking.
  6. Add the finely diced tomatoes and sauté til the tomato is soft. Adding a little salt helps with faster cooking.
  7. Add the turmeric powder, chilli powder and coriander powder.
  8. Sauté on low heat till the powders are well cooked and an oily sheen is seen on the masala.
  9. At this stage, remove the contents of the pan into a serving bowl.
  10. Put the pan back on the fire and add a teaspoon of oil to it. You don’t have to clean the pan.
  11. Add the cut vegetables, i.e. bell peppers and onion,  sprinkle salt and sauté it well.
  12. After a couple of minutes on medium flame, add the paneer pieces.
  13. Sprinkle the garam masala and sauté well. I don’t use the Kerala or South Indian garam masala here; I used the store-bought MDH garam masala which is my version of a North Indian garam masala. As you know, the North and South versions are very different from each other.
  14. After a minute or two, add the masala saved in the bowl back into the pan and mix well.
  15. Sprinkle about ½ cup of water or less and cover and cook for 2-3 minutes.
  16. Check the salt and adjust to your taste.
  17. Sprinkle the kasuri methi and mix well.
  18. Switch off and garnish with cilantro.

This quick and easy recipe is a family favorite and it goes well with roti, naan or plain white rice for an easy weeknight dinner.