I have mentioned many times before about the famous Malai paneer which we get in Mumbai.This malai paneer is really soft and just melts in the mouth and tastes even good to eat it just like that.I am not sure about other parts of India but I have never tasted such a soft paneer in south India. My liking for paneer increased a bit more after coming to Mumbai and tasting this paneer. I use it extensively in my cooking and this paneer finds its way in curries,pulaos,stir fry,sweets,salads,burgers,snacks.
Today I would like to share with our favorite paneer sabzi recipe which I make on regular basis.This paneer sabzi is a simple recipe and hardly takes much time to prepare it and also does not include any grinding .Though most of the dry paneer recipes sounds the same with similar ingredients,I believe the way the vegetables are cut,the proportions of masalas and the preparation process makes it taste totally different.All the vegetables are finely chopped which makes the paneer to dominate in the recipe with the veggies clinging to the paneer pieces.This recipe is definitely simple which is apt for daily cooking or as well as for a party.
Look at the white,soft and fleshy interior of paneer even after it is cooked in this photo.
250 gms Homemade Paneer (or store bought)*,cut into 1" strips
1 Capsicum,finely chopped
1 Onion,finely chopped
1 Tomato,finely chopped
2 Green chillies,finely chopped
1 tsp Ginger-Garlic paste
1 tsp Kasuri methi
1/4 tsp Garam masala
1/2 tsp Kitchen king masala(optional)
1/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
Salt to taste
2 tsp Oil
- Cut paneer in to 1" long strips and keep them aside.
- Remove the stem and seeds of capsicum and chop it fine.
- Heat oil in a wide pan and crackle cumin seeds.Add finely chopped onions and finely chopped green chillies and fry until they turn pink.
- Add ginger-garlic paste,finely chopped capsicum and fry again for a couple of minutes.
- Add finely chopped tomatoes and a pinch of salt and fry until the whole mixture turns mushy.Cover it with a lid while cooking tomatoes which makes it cook faster.
- Open the lid and add turmeric powder,garam masala,red chili powder,kitchen king masala and kasuri methi(crush it in between your palms before adding) and salt to it and fry for 3-4 mins until the masalas are fried and the mixture is thick.
- Add paneer pieces and mix gently taking care to avoid breaking paneer pieces.Cover it and cook for 2-3 mins until all the masala seeps in the paneer.
*I used paneer which is extremely soft.If your paneer is not a very soft variety,soak the paneer pieces in luke warm water and keep it covered until its use. Gently squeeze and add to the masala while adding to the curry.
- Do not add more than 1 tsp of kasuri methi in the recipe as it will make the dish turn bitter.
- I recommend fresh malai paneer for this recipe for the required taste,otherwise packages one is fine.Frozen ones are not suggested for this recipe.
- If you are using a packaged paneer add 1-2 tbsp milk to the masala mixture before adding paneer which makes the paneer soft.
- Keep the masalas simple for this recipe and also add in limited quantity for a flavorful paneer sabzi.
Check out other Paneer recipes in my blog:
- Kadai Paneer - Restaurant style
- Paneer Butter Masala - Restaurant style!!
- Paneer Modak Peda
- Paneer Tikka
- Paneer Bhurji
- Paneer Jalfrezi
- Palak Paneer
- Paneer Makhani/Paneer Makhanwala
- Grilled Corn-Palak Paneer | Makai Palak Paneer
- Matar Paneer