Capsicum Paneer is one of those dishes that is simply irresistibly scrumptious with every bite of the rich paneer along with a crunchy layer of bell peppers. These yummy, soft end-to-start recipes make an appearance on the Indian boards and add up quite well to your meal as a side or a main course if served with roti or rice. If you are looking for a delicious capsicum paneer recipe, then get ready for a treat! For the preparation of capsicum paneer paneer is cut into small cubes and bell peppers are also cut into small pieces. Then oil is heated in the pan where cumin seeds are put in and these seeds keep on crackling. So chopped onions are also saut ed in oil until golden brown, after that is the ginger-garlic paste for the aroma, then chopped tomatoes have to be added so that they become soft. Add cubed paneer and bell peppers to the pan. Add spices like turmeric, red chili powder, and garam masala and adjust the seasoning. Just toss it lightly so that the paneer and the peppers get well-drenched with the spices. Put inside for some minutes until the bell peppers tenderize a little but retain the crunch. Serve this hot with naan, parathas, or steamed rice to make this meal tasty enough.

• 15 paneer
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp black pepper powder
• 2 tbsp heavy cream
• 1 tbsp butter
• 10 capsicum
• 1 tsp cumin seeds
• 1 bay leaf
• 4 clove
• 1 inch cinnamon
• 3 cardamoms
• 1 tsp kasuri methi
• 1 onion
• 2 tbsp mint
• 1 tsp ginger garlic paste
• 4 tbsp coriander leaves
• 1/4 tsp turmeric
• ¾ tsp kashmiri red chilli powder
• ¾ tsp salt
• 1 tomato
• 2 tbsp thick curd
• 2 tbsp cashew nuts

• Start by making the spice mix that will flavour your dish rich.
• Use a dry pan over medium flame to toast 1/2 teaspoon of cumin seeds, one teaspoon of coriander seeds, 1/2 teaspoon of black pepper, and 1/2 teaspoon of fennel seeds for a couple of minutes until fragrant.
• This helps to release their essential oils and flavours for a more aromatic curry.
• Roast it, and then it is ground into an infernal powder.
• Use this spice as a base for the curry, as well as for the depth and warmth of the curry.
• Having made our spice blend, let's now set out to make the main curry.
• In a pan, on middle heat, melt 1 tablespoon of butter.
• The butter will give the dish lots of flavour; it is also a key element so that the curry goes nice and smooth, what you just love.
• Add 15 cubes of paneer and 10 capsicum cubes to the pan when butter melts. Saut the same until the paneer cubes turn golden brown in colour and capsicum slightly tender.
• The caramelising here generally manages the depth of taste.
• Add 1 teaspoon of cumin seeds, one bay leaf, four cloves, 1-inch cinnamon stick, and 3 pods of cardamom to the pan.
• Saut spices for a minute till they release their aroma.
• The combination of spices creates a fragrant base for this curry.
• Now sprinkle in 1 teaspoon of Kasuri methi. Kasuri is another name for dried fenugreek leaves.
• Kasuri methi adds one of the unique flavours to the curry with a bit of bitterness.
• Let the spices bloom a bit. Now add 1 chopped onion to the pan.
• Saut it till the onion is translucent and soft.
• It should take about 5 minutes. Now at this point, onion sweetness balances out with the spices so well.
• Later, you're going to add two tablespoons of chopped mint and 1 teaspoon of ginger garlic paste.
• Toss for about another 2 minutes until the raw smell of the ginger and garlic disappears.
• Add some colour to that dish. Mix in the turmeric and Kashmiri red chilli powder for a mild heat and appetising colour, ¼ teaspoon of turmeric, and ¾ teaspoon of Kashmiri red chilli powder.
• Mix in ¾ teaspoon of salt to taste.
• Then add 1 finely chopped tomato.
• Let that soften in and blend with spices; it should take about 3-4 minutes.
• To thicken the texture, whisk two tablespoons of curd and mix 2 tablespoons of cashew paste. So the whole dish will become rich, and the feel in the mouth will be smooth.
• Gradually add 1 cup of water, mixing properly to combine all the different ingredients well.
• Bring the mixture gently to a simmer, and let it cook for about 5-7 minutes so all the flavours can come together.
• Once the curry is thick, add 2 tablespoons of cream and stir to finish it luxuriously. This will add richness to the dish but balance it by cooling off the spice as well.
• Finally, top it off with ¼ teaspoon of garam masala to move the flavours ahead.
• Capsicum Paneer is served piping hot with fresh coriander leaves. Serve it along with naan, roti, or even steamed rice.