Kadhai Paneer bhool jaoge jab banoge yeh Tasty Paneer Capsicum Masala! Lunch/Dinner | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 35 Mins 4 servings Medium 242.2K views Feb 4, 2026

Chef Kunal Kapur presents a restaurant-quality Paneer Capsicum Masala, achieving the ideal harmony of velvety, melt-in-the-mouth paneer and vibrant, crunchy bell peppers in a rich kadhai masala base.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Marinating Paneer

400g Paneer (पनीर) - cut into medium cubes
1 tsp Salt, ½ tsp Turmeric, 1 tsp Chilli powder

Fresh Kadhai Masala

2 tsp Cumin seeds, 1½ tbsp Coriander seeds, 1 tbsp Peppercorns

Gravy & Aromatics

5 tbsp Mustard oil, 3 Dry red chillies, 1 tbsp Chopped garlic & ginger

Step-by-Step Cooking Instructions

1
Lightly coat paneer cubes with salt, turmeric, and red chilli powder. Set aside for 10 minutes to absorb the seasonings.
2
Dry-roast cumin, coriander seeds, and black peppercorns in a pan over medium-low heat until fragrant, then coarsely grind into a fresh kadhai masala blend.
3
Heat mustard oil in a heavy-bottomed kadhai until smoking point, reduce heat, and sauté whole chillies with ginger, garlic, and onions until translucent.
4
Toss in diced capsicum, onions, and marinated paneer; cook on high heat for 3-4 minutes to retain crispness while keeping the paneer soft and succulent.
5
Finish with roasted kasoori methi, fresh coriander, and a dash of hot water to coat the paneer in rich masala.

Chef Kunal's Pro Secret Tip

Flash-cook the capsicum and paneer over high flame in the final 3 minutes. Overcooking capsicum releases water and softens it, whereas the true signature of this dish is crisp bell peppers and tender, pillowy paneer.

Recipe FAQs & Expert Advice

How do I keep paneer soft while cooking?

Never over-fry paneer. Sauté on medium-high heat for no longer than 90 seconds, or soak fried paneer in warm salted water before tossing with the masala.

Can I use butter or ghee instead of mustard oil?

Yes! Pure desi ghee gives an authentic North Indian richness, while mustard oil provides a punchy rustic flavor typical of dhaba-style cooking.