Wanna cook a delicious vegetable recipe in short time?
Try Paneer Sabji!
This recipe won’t take more than 15 minutes to cook if you have all the required ingredients in place. Promise!
Since we are going to use the paneer cubes and other milk products for this Punjabi recipe, it will be a slightly ‘healthy’ dish for your regular diet. But, this shouldn’t stop you from making the recipe at home, as the final outcome of your efforts will be quite good for sure.
Generally, it is made with 1-2 other veggies like we have used in the following cooking steps, and that’s the secret of this vegetable curry.
If you add more veggies such as Cauliflower, Carrots and Aubergine/Egg Plant, you’ll end up creating the typical mixed vegetable dish. And, it will certainly not taste the same, which is not what you’d want from this recipe.
So, it’s better to stick with a couple of your favorite veggies. Don’t experiment with multiple ingredients here.
Serve the Paneer Sabji with any of the traditional Indian breads like Chapati, Phulka and Naan. The crunchy texture of Capsicum and Corn makes a great combination for soft paneer pieces, and therefore tastes good with these breads.
Here are a few tips that you may try while cooking this recipe.
Marinated Paneer Cubes –
Marinate the cubes in red chilli powder and little bit of salt for 10-15 minutes. It will help make your paneer more colorful as well as flavorful.
Fried Paneer –
You may also fry the paneer pieces in some hot oil, which eventually helps in making the gravy rich and tasty.
Tofu & Olive Oil –
For those who are worried about the calories, you can use Tofu instead of paneer and Olive oil in place of ghee or regular oil. These two replacements will definitely reduce the calorie count, but will also affect the taste.
Now, let’s start with the recipe.
Paneer Sabji – Here’s how to make at home!
Total Time – 30 minutes
Serves – 4 people
- Paneer – 200 gm, chopped into cubes
- Onion – 1, medium sized, finely chopped
- Tomato – 1, medium sized, finely chopped
- Boiled Corn Seeds – 3 tablespoon
- Capsicum – 1, small sized, chopped into pieces
- Yogurt – 1 tablespoon
- Fresh Cream – 1 tablespoon
- Ginger-Garlic Paste – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Garam Masala Powder – 1 teaspoon
- Red Chilli Paste – 1 tablespoon
- Turmeric Powder – 2 teaspoon
- Kasuri Methi Powder/Fenugreek Leaves powder – 1/2 teaspoon
- Coriander Leaves – 1 tablespoon, finely chopped
- Ghee/Oil – 2 tablespoon
- Salt to taste
1. Heat ghee in a heavy bottom pan or kadai.
2. Saute the ginger-garlic paste in ghee till the raw smell goes away.
3. Add the chopped onions, cumin powder and salt in it. Stir them well.
4. When the onions turn translucent, add the tomatoes, capsicum pieces, red chilli paste and turmeric powder. Cook these ingredients for 5 minutes on medium flame.
5. Once the tomatoes become mushy, add the kasuri methi powder, boiled corns, yogurt and fresh cream in it. Simmer the gravy for 2-3 minutes.
6. Add the paneer cubes and garam masala powder in the nearly cooked veggies. Mix it nicely with the thick gravy and cook for two minutes on low flame.
7. Garnish it with the freshly chopped coriander leaves. Serve it hot with chapati or phulka.
Variations for Paneer Sabji
These quick variations can actually transform your recipe in new form. Check them out!
Dry Vegetable (without Yogurt & Fresh Cream) –
In case you don’t have yogurt and fresh cream at home, just try this recipe without those ingredients. You will get nice & dry vegetable in the end, which can be enjoyed with Indian thali dishes.
Both the excluded milk products bring sourness to the sabji. You can achieve similar sourness by squeezing fresh lemon while serving the dish.
Spicy Veg. Pulao –
Yes, you can make pulao with the help of this spicy vegetable.
Use the regular steamed rice or leftover rice and mix it gently with the Paneer Sabji. Heat the pulao on low flame so that the rice doesn’t get burned at the bottom of your pan.
You may also sprinkle a teaspoon of pav bhaji masala and lime juice on this pulao to give it the Tawa Pulao like flavor.
Quick Sabji without Capsicum & Corn –
There is no doubt that the aforementioned recipe tastes great with just two veggies, but you can completely skip them.
Just prepare the same recipe without adding capsicum and corn seeds in it, and I’m sure it will taste as good as the original recipe.
If you want to make it more rich, you may garnish it with fried cashew nuts and grated cheese. This will bring the shahi touch to your delicious sabzi.
Button Mushrooms with Paneer –
Mushrooms and paneer is a proven combination, and you don’t have to think too much about it!
If you don’t like to add veggies with paneer, you can simply replace them with sliced button mushrooms. The mushrooms will absorb all the spice flavors and will taste amazing in this gravy.
Note – Mushrooms will start leaving its juices while cooking, so don’t pour extra water in the sabji.
Do you know any other variations for this recipe? Let me know in the comments section below.