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4.67 from 3 votes

Chilly Paneer in Tomato Capsicum Gravy

This vegetarian gravy consists of paneer, bell peppers and tomato. Its, thick, creamy and very appetizing. Ideal for family dinners, brunches and parties. 


  • 2 Bell Peppers
  • 1 cup crumbled paneer
  • 1 mashed potato
  • 1/2 cup chopped cilantro
  • 1 tbsp coriander cumin powder
  • 1/2 tbsp garlic powder
  • 3-4 green chillies
  • 1/4 cup chopped parsley
  • Salt
  • Oil for grilling
  • For the tomato paste
  • 3 to matoes roughly chopped
  • 6-7 cashews
  • 2-3 dried red chillies
  • 1 tbsp cumin seeds
  • 1 large onion roughly chopped
  • Milk as required
  • 2 garlic minced
  • 1 tbsp cooking oil
  • Cilantro for garnish
  • Cream/Yogurt for garnish optional


  • Cut thick slices of bell peppers after deseeding it. Reserve the leftover peppers. In a mixing bowl, add crumbled paneer, mashed potato, cilantro, coriander cumin powder, salt, garlic powder, green chillies and parsley. Mix it all together. Stuff this paneer mixture in the bell pepper slices tightly. Heat a pan, grill these bell pepper slices evenly on both the sides. Smear oil while grilling. Keep them aside.
  • Now it's time to make the tomato gravy. Add tomatoes, cashews, dried red chillies, cumin seeds and onions in a mixer grinder. Splitz to a smooth paste. Add milk while grinding to give the paste a certain smoothness. Heat oil in a pan, fry garlic and the remaining bell peppers till they are done. Next add the ground tomato paste along with salt. Cook covered for 3-4 minutes so that the raw smell of tomatoes goes away. Add cilantro and give it a final mix.
  • Before serving, add the grilled chilly paneer slices. Drizzle cream or yogurt if you wish to and serve hot.