Paneer, or Indian cottage cheese, paired with bell peppers creates a delightful dish that is a staple in Indian cooking. Whether hosting friends or preparing a special dinner, paneer bell pepper curry is sure to impress.

The combination of crunchy bell peppers and soft paneer, enhanced by spices, results in a mouthwatering flavor. Here’s a simple yet fantastic recipe to whip up this tasty paneer bell pepper curry at home.

Ingredients
Main Ingredients: 250 grams of paneer (cubed), 2 medium bell peppers (chopped), 2 large onions (finely diced)
For the puree: 3 tomatoes, a 1-inch piece of ginger, 2-3 green chilies
Spices: 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste
Other: 2 tablespoons of oil or ghee, 1 tablespoon of fresh cream (optional), finely chopped fresh coriander, and a pinch of dried fenugreek leaves (kasuri methi).

Instructions
Begin by heating some oil in a pan. Fry the paneer cubes until they turn a light golden brown, then place them in lukewarm water to keep them soft. In the same oil, sauté the diced bell peppers over high heat for 2-3 minutes to eliminate the raw taste while maintaining their crunch. Set them aside.

Add a bit more oil to the pan, then toss in the cumin seeds and let them splutter. Next, add the finely chopped onions and sauté until they are golden brown. Incorporate the tomato, ginger, and chili paste, cooking until the mixture releases oil.

Once the tomatoes are well-cooked, lower the heat and mix in the turmeric powder, coriander powder, red chili powder, and salt. If needed, add a tablespoon or two of water to prevent burning. For a thicker gravy, stir in a tablespoon of fresh cream at this point. Gently fold in the roasted bell peppers and drained paneer pieces into the spice mixture, being careful not to break the paneer. If you prefer a dry dish, leave it as is; for a lighter gravy, add half a cup of hot water.
Cover the pan and let it simmer on low heat for 4-5 minutes. Finally, sprinkle garam masala and crushed fenugreek leaves on top, garnishing with fresh coriander leaves.

Pro Tip:
For an extra burst of flavor, top the dish with some grated paneer at the end. This not only thickens the gravy but also enhances its taste. Don’t skip the kasuri methi, as it’s the secret ingredient that gives the dish a restaurant-quality flavor and aroma.
This spicy dish pairs wonderfully with tawa roti, lachha paratha, or naan, and can also be enjoyed with jeera rice.

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