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

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 195.5K views Feb 4, 2026

Kadhai, Shimla Mirch, soft Paneer, aur masalon ki khushboo—aapko is Paneer-Capsicum se pyaar ho jayega! Aaj hum wahi purana childhood wala swad recreate karenge jo humari maa ghar pe banaya karti thi. Is recipe mein humne crunch aur softness ka ek perfect balance rakha hai, jo ise Kadhai Paneer se ekdum alag aur khaas banata hai. Soft paneer ko spices mein roast karke aur crunchy capsicum ke saath mix karke jo swad aata hai, uska koi muqabla nahi. Iss video mein maine kuch special tips share kiye hain jisse paneer ekdum soft rahega aur masale bilkul restaurant style lagenge. Is tasty dish ko garma-garam roti ya paratha ke saath enjoy karein!

Ingredients & Measurements

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

For marinating paneer

Paneer (पनीर) - 400 gms
Salt (नमक) - 1 tsp
Turmeric (हल्दी) - ½ tsp
Chilli powder (मिर्ची पाउडर) - 1 tsp

For Masala

Cumin (जीरा) - 2 tsp
Coriander seeds (धनिया बीज) - 1½ tbsp
Peppercorns (काली मिर्च) - 1 tbsp
Mustard oil (सरसों तेल) - 5 tbsp
Dry red chilli (सूखी लाल मिर्च) - 3 nos
Garlic, chopped (लहसुन) - 1 tbsp
Ginger, chopped (अदरक) - 1 tbsp
Green chilli, chopped (हरि मिर्च) - 1-2 nos
Onion, chopped (प्याज़) - 1 cup
Turmeric powder (हल्दी) - ¾ tsp
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) - 2 tsp
Coriander powder (धनिया पाउडर) - 1½ tbsp
Kitchen King Masala (किचन किंग मसाला) - 1 tbsp
Tomato (टमाटर) - 5 nos
Salt (नमक) - to taste
Tomato, chopped (टमाटर) - 1 cup
Capsicum, medium (शिमला मिर्च) - 1 no
Onion, large (प्याज़) - 1 nos
Tomato, medium (टमाटर) - 1 no
Water (पानी) - ½ cup
Mustard oil (सरसों तेल) - 3 tbsp
Salt (नमक) - to taste
Kasoori methi (कसूरी मेथी) - large pinch
Coriander, chopped (ताज़ा धनिया) - handful
Water (पानी) - a dash

Step-by-Step Cooking Instructions

1
Marinating Paneer & Preparing the Kadhai Masala: Follow Chef Kunal's masterclass timestamp at [00:34] for exact visual guidance, heat control, and pan technique.
2
Sautéing the Aromatics & Gravy Base: Follow Chef Kunal's masterclass timestamp at [02:13] for exact visual guidance, heat control, and pan technique.
3
Prepping the Capsicum & Onion Bulbs: Follow Chef Kunal's masterclass timestamp at [04:58] for exact visual guidance, heat control, and pan technique.
4
Flash-cooking the Veggies with Paneer: Follow Chef Kunal's masterclass timestamp at [06:36] for exact visual guidance, heat control, and pan technique.
5
Final Results & Serving Suggestions: Follow Chef Kunal's masterclass timestamp at [09:30] for exact visual guidance, heat control, and pan technique.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Kadhai Paneer bhool jaoge jab banoge yeh Tasty Paneer Capsicum Masala! Lunch/Dinner?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.