Tired of the same old paneer recipes? Try this Shimla Mirch Paneer Gravy that tastes like nothing you’ve had before! With a unique masala, homemade touch, and no heavy cream, this recipe delivers that perfect restaurant-style flavor using simple pantry ingredients. Spicy, flavorful, and full of texture — once you try it, you’ll make it again and again!
Ingredients:
For the Veggies:
- 200g paneer (cut into cubes)
- 1 large onion (cut into petals)
- 1 green capsicum (cut into triangles or chunks)
For the Gravy:
- 2 medium onions (finely chopped)
- 3 medium tomatoes (finely chopped, preferably hybrid)
- ½ cup fresh yogurt (make sure it’s not sour)
- 2 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 1 tbsp gram flour (besan), roasted
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- ½ tsp fenugreek seeds (soaked in water for 10 minutes)
- 2 green chilies (slit)
- Salt to taste
- 1½ cups water
- 1 tsp garam masala
- 1 tsp dried mint powder or crushed kasuri methi
- ½ tsp sugar (optional, to balance acidity)
- Mustard oil for cooking
Instructions:
1. Prep the Yogurt Masala
- In a bowl, mix ½ cup fresh yogurt with 2 tsp coriander powder and 1 tsp Kashmiri red chili powder. Set aside.
- This mix prevents curdling and adds deep flavor to your gravy.
2. Cut the Vegetables
- Cut onion and capsicum into big petals or triangles.
- Paneer should be cubed evenly.
- Finely chop tomatoes and onions for the gravy. Use a chopper, not a blender, to retain texture.
3. Roast the Vegetables
- Heat mustard oil generously in a pan.
- First, sauté capsicum for 30 seconds, then add onion petals. Cook just until slightly soft. Remove and set aside.
4. Cook the Whole Spices
- In the same oil, add cumin, mustard seeds, fennel seeds, and soaked fenugreek seeds (drained). Let them splutter.
5. Cook the Onion Base
- Add finely chopped onions and cook on medium flame until golden brown.
- Add turmeric and Kashmiri chili powder once the onions turn golden.
- Now, stir in roasted besan and cook till you smell its nutty aroma.
6. Add Tomatoes and Ginger-Garlic Paste
- Add chopped tomatoes, salt, and ginger-garlic paste. Cover and cook until tomatoes break down and oil starts separating.
- For smoother texture, mash the tomatoes with a potato masher while cooking.
7. Mix in Yogurt Masala
- Add the yogurt-spice mix and green chilies. Cook on low flame until oil separates and the masala thickens.
- This step transforms your gravy into that irresistible restaurant-style texture.
8. Add Paneer and Adjust Gravy
- Add paneer cubes and sauté lightly.
- Pour in 1½ cups water and bring it to a boil. Simmer for 5–7 minutes.
- Add garam masala, mint powder (or kasuri methi), and a pinch of sugar to balance flavors.
9. Final Touch
- Add back the roasted onions and capsicum.
- Cover and simmer for 5 minutes on low heat.
Serve Hot With:
- Butter naan, tandoori roti, jeera rice, or plain paratha.
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