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paneer mirch masala
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5 from 1 vote

Paneer mirch masala recipe

Paneer cubes in a spicy yet rich gravy with bhavnagri chillies and capsicum. The chillies and capsicum gives the masala spice as well as an unique flavour.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3 people


  • 2 Onion
  • 2 Tomato
  • 5 garlic
  • 1 cup Paneer
  • ½ Capsicum
  • 4 Bhavnagri green chilli
  • teaspoon Turmeric
  • 1 teaspoon Red chilli powder
  • 1.5 teaspoon Coriander powder
  • ¼ teaspoon Roasted Cumin powder
  • ¾ teaspoon Garam masala powder
  • ¼ teaspoon Black pepper powder
  • ¼ cup Cream
  • ¼ cup Milk
  • 1 tablespoon Coriander leaves finely chopped
  • 2 teaspoon Oil
  • Salt – As needed

To temper

  • 2 tablespoon Oil
  • 2 Cardamom
  • 1 teaspoon Cumin seeds
  • 2 teaspoon Ginger chopped


  • In a pan, add 2 teaspoon oil firstly. Then fry onion and garlic flakes until onion turns transparent. Add chopped tomatoes.
  • Fry furthermore until tomatoes are soft. Remove to cool down.
  • Transfer to a blender once cooled down and grind to smooth paste.
  • Heat pan with remaining oil and temper with cardamom, cumin seeds and ginger.
  • After that, add green chillies that are cut diagonally and add sliced capsicum. Fry for a minute or two.
  • Then, add ground paste and all the powders – garam masala, coriander, turmeric, red chilli and cumin seeds powder.
  • Mix well and cook covered for 2 minutes furthermore in medium flame. Again keep frying until oil oozes out.
  • Keep flame in low and add milk little by little, with constant stirring. Add required salt and ¼ cup water. Mix well.
  • After that, add cream and required water. Mix well.
  • Finally add paneer cubes, that are kept immersed in hot water. Give a mix and lastly add pepper powder and coriander leaves to garnish.



  • Bhavnagri chillies are long and big variety chillies and has less spice.
  • You can skip garlic and ginger and add ginger garlic paste 1 tsp.
  • Even you can skip cumin seeds powder too.
  • Add a pinch of kasoori methi leaves for flavor while frying the onion tomato paste.
  • From step 7, flame should always be in low or medium. Otherwise milk may curdle. Also slowly add milk and cream little by little as you stir.
  • Keep paneer immersed in really hot water to keep it soft and add only towards the end in the gravy.