Paneer Sabzi / Quick Paneer Sabji (15 minutes)

5 from 38 votes

Paneer Sabzi / Quick Paneer Sabji (15 minutes)

Paneer sabzi is a quick, easy, and delicious dish that combines the goodness of Indian cottage cheese, vegetables, and a few basic ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegetarian

Servings:

Calories: 267kcal

Author: Shilpa Kerur

Ingredients

1 cup paneer
2 tablespoon oil
2 small onions (see prep section below)
2 teaspoon ginger garlic paste
½ cup tomato puree
1 cup bell peppers chopped
¼-½ teaspoon salt (adjust as per taste)
1 tablespoon cilantro
1 cup water

Spices:

½ teaspoon cumin seeds
1 teaspoon ground coriander
¾-1 teaspoon chili powder
¼ teaspoon turmeric powder
½ teaspoon garam masala (use store-bought or homemade garam masala)

Instructions

Prep:

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.

Video

Notes

Use fresh and good-quality paneer for the best results. It should be firm and not crumbly. You can either 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.

Nutrition