The combination of paneer (Indian cottage cheese) and bell peppers is one of the tastiest combinations in Indian cuisine. Whether you have guests coming over or you want to make something special for dinner, paneer bell pepper curry is always a hit.

The crispness of the bell peppers and the softness of the paneer, when combined with spices, create a delicious flavor. Let's learn an easy and excellent recipe for making tasty paneer bell pepper curry at home.

Ingredients
Main Ingredients: 250 grams paneer (cut into cubes), 2 medium bell peppers (diced), 2 large onions (finely chopped)
For the puree: 3 tomatoes, 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 oil or ghee, 1 tablespoon fresh cream (optional), finely chopped fresh coriander, and a pinch of dried fenugreek leaves (kasuri methi).

Instructions
First, heat a little oil in a pan. Fry the paneer cubes until lightly golden brown and then transfer them to lukewarm water. This keeps the paneer soft. Now, in the same oil, sauté the diced bell peppers over high heat for 2-3 minutes, so that the raw taste is removed, but they retain their crispness. Remove and set aside.

Now, add a little more oil to the same pan. Add the cumin seeds and let them splutter, then add the finely chopped onions and sauté until golden brown. Now add the tomato, ginger, and chili paste. Cook until the masala starts to release oil.

Once the tomatoes are cooked, reduce the heat and add turmeric powder, coriander powder, red chili powder, and salt. You can add a tablespoon or two of water to prevent the spices from burning. If you want to make the gravy thicker, add a tablespoon of fresh cream at this stage and mix well. Now, add the roasted bell peppers and the paneer pieces (drained of water) to the prepared spice mixture. Mix gently so that the paneer doesn't break. If you prefer a dry dish, leave it as is, and if you want a light gravy, add half a cup of hot water.
Then, cover the dish and let it cook on low heat for 4-5 minutes. Finally, sprinkle garam masala and crushed fenugreek leaves (kasuri methi) on top. Garnish with finely chopped fresh coriander leaves.

Pro Tip:
To double the flavor of the dish, add a little grated paneer on top at the end. This makes the gravy even thicker and more delicious. Never skip the kasuri methi, as it is the secret ingredient that gives the dish a restaurant-like taste and aroma.
This hot dish tastes great with tawa roti, lachha paratha, or naan. You can also serve it with jeera rice.

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