Paneer Curry with Bell Peppers

Ingredients

• 100 g Paneer (Indian cheese) (cut into 2 cm cubes)
• 1 piece Green bell pepper (seeded and diced)
• 1 piece Red bell pepper (seeded and diced)
• 1 piece Onion (large, finely chopped)
• 150 ml Tomato puree (no added salt)
• 1 piece Garlic clove (crushed or finely chopped)
• 1 cm Fresh ginger (peeled and grated)
• 2 piece Cloves (whole, to remove at end of cooking)
• 1 tsp Black pepper (freshly ground)
• 1 tbsp Coriander seeds (lightly toasted)
• 1/2 tsp Cumin seeds (to toast)
• 1 tsp Curry powder
• 1/2 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 tsp Dried fenugreek
• 1 piece Bay leaf
• 2 tbsp Vegetable oil (sunflower or canola)
• to taste Salt
• 150 ml Water (plus 2 tbsp added at end of cooking)

Instructions

1. Ingredient preparation

   Cut the paneer into 2 cm cubes. Seed and dice the green and red bell peppers. Finely chop the large onion, crush the garlic clove and grate the fresh ginger.

   Time: PT5M

2. Toasting the seeds

   In the pan, heat 2 tbsp oil over medium heat. Add the cumin seeds and coriander seeds, let them sizzle for 30 seconds, then remove from heat.

   Time: PT2M

   Temperature: Medium

3. Sauté the aromatics

   Return the pan to the heat, add the chopped onion, green bell pepper and red bell pepper. Sauté for 5 minutes until they are lightly golden.

   Time: PT5M

   Temperature: Medium

4. Add spices and tomato puree

   Stir in the crushed garlic, grated ginger, cloves, pepper, curry, ground cumin, paprika and fenugreek. Mix for 1 minute, then add the tomato puree and 150 ml water. Salt to taste.

   Time: PT3M

   Temperature: Medium

5. Simmer

   Let the sauce cook over medium heat for 10 minutes, stirring occasionally. Add the bay leaf halfway through cooking.

   Time: PT10M

   Temperature: Medium

6. Incorporate the paneer

   Add the paneer cubes to the sauce, pour the additional 2 tbsp water, stir gently and cook for 5 minutes over low heat so the paneer absorbs the flavors.

   Time: PT5M

   Temperature: Low

7. Finishing and serving

   Remove the bay leaf, taste and adjust seasoning if needed. Serve hot with basmati rice or naan.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Paneer (Indian cheese): Firm tofu, Halloumi
• Instead of Green bell pepper: Yellow bell pepper, Red bell pepper
• Instead of Red bell pepper: Orange bell pepper, Green bell pepper
• Instead of Onion: Shallot, Shallot
• Instead of Tomato puree: Crushed tomatoes, Passata
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Fresh ginger: Ground ginger (1/4 tsp)
• Instead of Cloves: Nutmeg (a pinch)
• Instead of Black pepper: White pepper
• Instead of Coriander seeds: Ground coriander (1 tsp)
• Instead of Cumin seeds: Ground cumin (1 tsp)
• Instead of Curry powder: Garam masala (1 tsp)
• Instead of Ground cumin: Toasted cumin seeds
• Instead of Sweet paprika: Smoked paprika
• Instead of Dried fenugreek: Mustard powder (1/2 tsp)
• Instead of Bay leaf: Curry leaves
• Instead of Vegetable oil (sunflower or canola): Light olive oil, Ghee
• Instead of Salt: Sea salt
• Instead of Water: Vegetable broth (deglazed)

Equipment Needed

• Deep skillet or saucepan
• Chef's knife
• Cutting board
• Wooden spatula
• Measuring spoons (tsp / tbsp)
• Measuring cup (or small mug)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Toast the cumin and coriander seeds without burning them.
• Do not over‑stir the paneer during the final cooking to prevent it from falling apart.

Chef Tips from the Video

• Use fresh paneer of the day for a softer texture.
• Toasting the spices in a small separate pan before adding them gives more aromatic depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Can be frozen for 1 month, but the paneer may become slightly grainy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (without paneer) the day before and gently reheat before adding the paneer.
• Paneer can be stored separately in cold water in the refrigerator.