Paneer in Roasted Red Bell Pepper Gravy

It’s been a long time since I wrote my last food post and so I decided to break the hiatus. I love cooking but I am a moody cook, there are days when I don’t feel like even entering my kitchen and then there are days when I will dish recipes one after the other. One of the reasons I delay my food post is that as soon as I cook, I eat and finish my dish. The thought of taking pictures for the blog doesn’t even cross my mind (LOL). That’s the way I am!

But now I have decided to do food blogs at least once a month (hope I keep up with my plan). Here is a recipe which I wrote almost more than a year back and it was waiting in my diary to be posted on my blog! It is a twist on traditional kadhai paneer which you can try when you are bored of the same old recipe.

I used roasted red bell pepper for the gravy to create a smoky and tangy flavor. Roasting is same as we roast brinjal for bhartha, it has to be charred and roasted on a medium flame. So let’s start with the recipe!


Paneer (Cottage Cheese) – 100 g

Tomato (grated)- 1/2

Red Bell Pepper – 1

Onion (chopped)-1

Green Chili- 2

Oil- 2 teaspoon

Cumin seeds (jeera)- 1/2 teaspoon

Asafoetida- As required

Salt- To taste

Red Chili powder – 1/2 teaspoon  or to taste

Black pepper powder – 1/4 teaspoon or taste

Garam Masala – 1/2 teaspoon or taste

Kasuri methi- As required


  • Grate tomato, chop onion, and green chili.  Keep aside
  • Now, take the red bell pepper and roast it directly on the medium gas flame until it is soft and is the peel is charred or turns black.
  • Cool the bell pepper and remove the charred skin.
  • Now puree the bell pepper in a food processor. Keep aside
  • In a wok take oil and heat it. Now add cumin and asafoetida and heat until they splutter.
  • Add chopped onions and brown them properly.
  • Now add the grated tomato and spices including salt, red chili powder, garam masala, black pepper powder. Mix and cook on low flame until the oil starts leaving from the sides.
  • Add the pureed bell pepper and some water. Continue cooking until gravy thickens.
  • Now add kasuri methi and paneer and cook for another 2 minutes.

Serve with a naan or lachcha paratha.

Know that: You can also add cream at the end of the gravy to make the flavor richer.

Hope you like this recipe, it is quite simple with a little change! Do give it a try and comment below if you like it.

Live & Love,




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