Paneer sabzi is a quick, easy, and delicious dish that combines the goodness of Indian cottage cheese, vegetables, and a few basic ingredients. With its simple preparation, this flavorful sabzi comes together in just 15 minutes and pairs well with naan bread and jeera rice.
Also called paneer ki sukhi sabzi, it is unique and simple and not something you will find in Indian restaurants. This delicious paneer recipe is the perfect example to showcase that we don't need any fancy ingredients to make the most delicious paneer curry.
Why you will love this paneer sabzi recipe?
- This tasty sabji is easy to make, requiring minimal ingredients and simple steps, and super delicious.
- This paneer sabzi recipe can be prepared quickly, making it suitable for weeknight dinners and special occasions.
- This dish has a home-style flavor, differentiating it from the typical paneer sabzi found in Indian restaurants.
Paneer: Use store-bought or fresh homemade paneer.
Spices: I am using cumin seeds, ground coriander, red chili powder, turmeric powder, and garam masala.
See the recipe card for full information on ingredients and quantities.
Here are some optional ingredients you can use to make this easy recipe and make it restaurant style.
- Use green chilies or red chilies to get a spicy sauce.
- Add one tablespoon of tomato paste along with tomato puree.
- Lightly crush one teaspoon of coriander seeds and add them with the cumin seeds.
- Add kasuri methi (dried fenugreek leaves) and lemon juice, along with fresh coriander leaves.
Step 1: Heat one tablespoon of oil in a
Step 2: Heat one tablespoon of oil in the same pan and add cumin seeds. Once they splutter, add the chopped onion (image 2).
Step 3: Saute for 3-4 minutes. Add the ginger garlic paste and saute for one more minute (images 3 and 4).
Step 4: Add tomatoes, coriander powder, turmeric powder, red chilli powder, and salt. Mix well and cook for 2 minutes (images 5 and 6).
Step 5: Add the onion petals and bell peppers (capsicum). Mix well and saute on high for 2 minutes (images 7 and 8).
Step 6: Add one cup of water and bring it to a boil. Simmer for 3-4 minutes (image 9).
Step 7: Drain the water from the fried paneer pieces and add them to the pan. Toss everything well and simmer for 2 minutes (images 10 and 11). Top with cilantro and garam masala powder (image 12).
Use fresh and good-quality paneer for the best results. It should be firm and not crumbly. You can buy it from a store or make paneer at home using milk and lemon juice/vinegar.
It is important to keep the paneer soaked in hot water after frying. This will help keep them soft.
Adjust the gravy consistency as desired. If you prefer a thick gravy, cook it for longer to reduce the liquid. Add extra water to make a thin curry sauce.
What to serve with paneer sabzi?
This versatile paneer curry can be served with traditional Indian bread like roti, naan, or peas paratha for a classic combination. I also like to serve it with mooli paratha. It also complements steamed basmati rice or saffron rice, offering a satisfying meal.
For a quick and portable meal, use the paneer sabzi as a flavorful filling in wraps or rolls. Enjoy it over a bed of fresh salad greens with a tangy dressing for a healthy and delicious salad.
Bell peppers, mushrooms, baby corn, green peas, broccoli, cauliflower, etc., are some great additions to this simple paneer recipe.
Frying the paneer removes its moisture content, making it dry and hard. To keep them soft, it is important to place the fried paneer cubes in warm water until you use them in the paneer curry.
Absolutely. Skip onion and garlic in this recipe and use only ginger paste. Saute it for a few seconds and add the tomatoes and spices.
Yes. Frozen veggies can be used as an addition to this recipe. However, be sure to adjust the cooking time and cook the vegetables well before adding the fried paneer cubes.
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Paneer Sabzi / Quick Paneer Sabji (15 minutes)
- Cut the paneer into medium-sized cubes.
- Cut one onion into big chunks and separate the petals. Dice the bell peppers and place them with the onion petals.
- Finely chop the second onion.
Frying the paneer:
- Heat a frying pan or kadhai on medium heat and add one tablespoon of oil.
- Place the paneer cubes and shallow fry until they are golden.
- Take them out and place them in hot water.
Making the sabzi:
- In the same pan, add one tablespoon of oil. Once it heats, add cumin seeds.
- Next, add finely chopped onions and saute for 3 minutes (until they begin to soften).
- Add the ginger-garlic paste and saute for one more minute.
- Add tomatoes, ground coriander, turmeric powder, chili powder, and salt. Mix well and cook for 2 minutes.
- Add the onion petals and bell peppers. Mix well and saute on high for 2 minutes.
- Add one cup of water and bring it to a boil. Simmer for 3-4 minutes.
- Add the fried paneer cubes. Toss everything well and simmer for 2 minutes.
- Increase the heat and let the moisture evaporate.
- Top with cilantro and garam masala. Mix well and serve hot.