Paneer ki Sabji is a comforting North Indian curry made with gentle paneer cubes and crunchy capsicum simmered in a flavorful, wealthy, spiced and tangy gravy. The sauce is a scrumptious mix of sautéed onions, tomatoes, cream, yogurt, cashews and a warming mixture of spices, making a dish that’s each hearty and indulgent – excellent for serving with roti, naan or rice. One in all my go-to Paneer Recipes.
About Paneer ki Sabji
The phrase ‘sabji‘ or ‘sabzi‘ refers to a cooked vegetable dish generally present in Indian delicacies. It sometimes includes sautéing or simmering greens with spices.
Paneer Sabzi is a variation the place small cubes of Indian cottage cheese, referred to as paneer are added to a spiced gravy, making it a flavorful predominant dish.
This Paneer ki Sabji recipe encompasses a velvety, indulgent gravy enriched with recent cream and golden-fried cashews.
The cream not solely enhances the consistency but additionally lends a mellow richness that pairs splendidly with Indian breads like roti and paratha.
I usually toss in inexperienced capsicum for an earthy, mildly spicy twist – it provides a beautiful depth of taste. Nonetheless, the dish nonetheless shines even with out it, so be happy to skip it if unavailable.
The curry base I take advantage of right here is just like my vegetable curry (and some different dishes), with a comforting mixture of sautéed onions and tomatoes, acquainted spices, and a clean end with cream.
What makes this dish stand out is the garnish of pan-fried cashews and slit inexperienced chilies – a contact I’ve tailored from my Vegetable Curry recipe.
The cashews add a delicate sweetness and crunch, whereas the chillies lend warmth and produce a layer of texture that superbly contrasts the creamy, clean gravy.
This dish is straightforward to place collectively: first fry the cashews and chillies, then put together the onion-tomato masala with yogurt, sauté the bell peppers, add water and make curry.
Lastly add paneer; then end with a swirl of cream, fried cashews, and inexperienced chillies, and dry fenugreek leaves. I desire utilizing do-it-yourself Paneer – it’s more energizing, extra hygienic and cost-effective too.
Word that the fried cashews and inexperienced chillies are added on to the gravy to boost richness and taste. You’ll be able to optionally reserve just a few to make use of as a garnish for added crunch.
This Paneer Sabzi is finest served scorching with paratha, phulka or perhaps a bowl of jeera rice for a satisfying and healthful meal.
In case you take pleasure in paneer-based dishes, you may also like these fashionable recipes:
Step-by-Step Information
How one can make Paneer ki Sabji
Fry Cashews & Inexperienced chilies
1. Warmth 3 tablespoons oil in a sauté pan or kadai. On medium warmth, fry 10 to 12 cashews until golden in oil. Take away and drain on a paper towel to take away extra oil.
2. Then, fry 2 inexperienced chilies (slit lengthwise) in the identical oil. Slitting them helps stop the seeds from bursting in scorching oil.
Tip: It’s also possible to take away the seeds earlier than frying when you desire much less warmth.
3. Take away and drain inexperienced chilies on a paper towel to take away extra oil. Place them apart.
Make Onion Tomato Yogurt Base
4. Now, in the identical oil, add ⅓ to ½ cup finely chopped onions (about 1 medium-sized onion). Sauté the onions, stirring usually, till they flip gentle or mild golden.
5. Subsequent add 1 teaspoon ginger-garlic paste. Sauté till the uncooked aroma of the ginger-garlic paste dissipates.
6. Now, add 1 cup finely chopped tomatoes (2 medium to massive tomatoes).
Sauté the tomatoes, stirring usually, till they flip gentle and pulpy and the oil begins to separate from the perimeters.
7. Scale back warmth to a low and add the next floor spices:
- 1 teaspoon Kashmiri purple chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
Combine effectively and sauté for a minute on low warmth
8. Subsequent decrease the warmth or flip it off. Add 5 tablespoons recent full-fat curd (yogurt).
Combine shortly and quick, in order that the curd doesn’t cut up or separate. Combine very well. Don’t use toned milk yogurt as it is going to cut up within the gravy.
Add Bell Peppers
9. Add ½ cup thinly sliced capsicum (inexperienced bell pepper). Activate the warmth, when you had turned it off.
Word: Including capsicum is elective. It’s also possible to use purple or yellow bell peppers for extra colour and a delicate sweetness, when you have them available.
10. Add 1 cup water and salt as required.
11. Cook dinner the capsicum over medium-low to medium warmth, stirring usually, for about 3 to 4 minutes till al dente (half-cooked with a slight crunch).
In case you desire them totally accomplished, proceed for 5 to six minutes till softened and tender.
Make Paneer Sabzi
12. While you see oil floating on the highest of the curry, it’s time to add paneer. Decrease the warmth and add 150 to 200 grams of chopped paneer cubes. Stir and blend effectively.
13. Subsequent add 4 to five tablespoons cooking cream or mild cream or low-fat cream. Combine the cream gently with the gravy. Flip off warmth.
14. Lastly, add the fried cashews, fried inexperienced chillies and ½ teaspoon crushed kasuri methi (dried fenugreek leaves). Combine once more.
In case you desire, garnish the Paneer Sabji with the fried cashews and inexperienced chilies simply earlier than serving.
Serving & Storage Ideas
Garnish Paneer ki Sabji with chopped coriander leaves and serve scorching with Roti, Paratha, or Tandoori Roti.
It additionally pairs effectively with Steamed Basmati Rice or jeera rice. For a richer meal, strive serving it with plain Naan or Garlic Naan.
A aspect of Onion Raita, Boondi Raita, or a easy Kachumber Salad additionally enhances the flavors effectively.
Paneer Sabzi is finest loved recent, however leftovers could be saved in an hermetic container within the fridge for as much as 1 to 2 days.
Reheat gently on the stovetop or in a microwave, including a splash of water if wanted to loosen the gravy. Keep away from freezing as the feel of paneer might turn out to be chewy or grainy.
Knowledgeable Suggestions
- Keep away from frying the paneer: Frying paneer can typically make it chewy or powerful. It’s finest to skip this step to maintain the feel gentle and tender.
- Add paneer on the finish: For the very best texture, add the paneer 1 to 2 minutes earlier than turning off the warmth. Cooking it for longer could make it rubbery or chewy.
- Don’t skip the cream: Whereas you need to use much less cream if most well-liked, I extremely advocate retaining it within the recipe – it provides a pleasant richness and enhances the general taste within the Paneer Sabzi recipe.
- Sooner cooking: Sprinkle a pinch of salt over the onions and tomatoes as they prepare dinner. This helps them soften extra shortly and mix into the gravy higher.
- Lighter possibility: Watching your calorie consumption? You’ll be able to skip frying the cashews and inexperienced chilies. Simply toss them in together with the capsicum – they’ll nonetheless convey taste with out the additional oil.
- Vegan model: To make this recipe vegan, change paneer with extra-firm tofu. Use a plant-based yogurt (like cashew or almond yogurt) as an alternative of dairy curd, and swap recent cream with cashew cream or any neutral-flavored vegan cream.
FAQs
Sure, store-bought paneer works superb, however when you have the time, do-it-yourself paneer provides a more energizing style and softer texture. Simply make sure that to soak store-bought paneer in heat water for 10 to fifteen minutes to melt it earlier than utilizing.
It’s not essential to fry the paneer. Actually, skipping the frying retains it gentle and tender. Frying could make paneer chewy or rubbery, particularly if overcooked.
Cashews add a pure sweetness and richness to the gravy, however when you desire a nut-free model, you possibly can omit them or change them with melon seeds (magaz) or simply use cream for the richness.
Capsicum is usually added for its slight crunch and taste. It’s also possible to toss in inexperienced peas, candy corn and even child corn for further selection.
Extra Paneer Recipes To Strive!
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Paneer ki Sabji (Straightforward Paneer Sabzi Recipe)
Paneer ki Sabji is a well-liked Indian curry made with paneer (Indian cottage cheese) cooked in a spiced gravy. It’s generally served with roti, paratha, or rice and might vary from dry to semi-gravy or wealthy curry variations. In my recipe, paneer is simmered in a flavorful onion-tomato gravy together with capsicum (inexperienced bell pepper), making it a scrumptious and satisfying dish that’s excellent for on a regular basis meals or informal gatherings.
Prep Time 15 minutes
Cook dinner Time 25 minutes
Whole Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
Warmth 3 tablespoons oil in a pan or kadai. Fry the cashew on medium warmth till golden.
Take away them and drain on paper towels to take away extra oil.
Then fry the slit inexperienced chillies in the identical oil. Take away and drain them too.
Making Paneer ki Sabji
Now in the identical oil, add the finely chopped onions. Sauté the onions on medium-low to medium warmth, until they soften or flip mild golden.
Add the ginger-garlic paste. Sauté till the uncooked aroma of the ginger-garlic goes away.
Subsequent add the finely chopped tomatoes. Sauté the tomatoes on medium-low to medium warmth, till the they turn out to be mushy and the oil separates on the sides.
Scale back the warmth and add all of the dry spice powders – turmeric powder, kashmiri purple chilli powder, coriander powder and garam masala.
Combine very effectively and sauté for a minute on low warmth.
Scale back the warmth to its lowest or flip it off. Add the full-fat curd (yogurt). Combine shortly and quick, in order that the curd doesn’t separate or cut up.
Subsequent add thinly sliced capsicum. Add water and salt. Combine very effectively. Activate the warmth when you have switched it off.
- Cook dinner the capsicum on medium-low to medium warmth, stirring usually, for 3 to 4 minutes till it’s al dente – barely tender with a little bit of crunch. For a softer texture, prepare dinner for five to six minutes till totally accomplished and tender.
When you see oil specks showing on high of the gravy, add the paneer cubes and blend gently.
Subsequent, add the cream and stir gently to mix it evenly. Flip off the warmth.
- Add the fried cashews, fried inexperienced chillies and crushed dry fenugreek leaves (kasuri methi).In case you desire, garnish the curry with the fried cashews and inexperienced chilkies simply earlier than serving.
Combine once more gently.
Serve Paneer ki Sabji scorching or heat garnished with coriander leaves.
Serving & Storing Ideas
Paneer Sabzi pairs superbly with phulka, paratha, tandoori roti, and even jeera rice. A aspect of raita or salad makes it a whole meal.
Retailer any leftovers in an hermetic container within the fridge for as much as 2 days. Reheat gently on the stovetop or in a microwave, including a splash of water if wanted to regulate the consistency.
- Capsicum is elective: You’ll be able to skip it. If not utilizing, prepare dinner the gravy till you see oil specks earlier than including paneer. Regulate water as wanted.
- Keep away from frying paneer: It will possibly turn out to be chewy. For a gentle texture, skip frying and add it on to the gravy.
- Cooking paneer on the finish: Don’t overcook, as paneer can turn out to be chewy or rubbery if simmered too lengthy.
- Don’t skip the cream: Even a small quantity provides richness and brings the flavors collectively superbly.
- Yogurt: Don’t use toned milk yogurt or curd created from low fats milk, as it might cut up within the gravy.
- Pace up cooking: Add a pinch of salt whereas sautéing onions and tomatoes to assist them soften quicker.
- Elective: Skip frying cashews and inexperienced chilies. Add them uncooked with the capsicum for much less oil and good taste.
Diet Info
Paneer ki Sabji (Straightforward Paneer Sabzi Recipe)
Quantity Per Serving
Energy 334 Energy from Fats 252
% Each day Worth*
Fats 28g43%
Saturated Fats 10g63%
Polyunsaturated Fats 1g
Monounsaturated Fats 11g
Ldl cholesterol 45mg15%
Sodium 412mg18%
Potassium 434mg12%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 7g8%
Protein 9g18%
Vitamin A 1806IU36%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin B12 0.1µg2%
Vitamin C 48mg58%
Vitamin D 0.1µg1%
Vitamin E 6mg40%
Vitamin Okay 12µg11%
Calcium 254mg25%
Vitamin B9 (Folate) 36µg9%
Iron 1mg6%
Magnesium 37mg9%
Phosphorus 101mg10%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie eating regimen.
