Paneer ki Sabji, a scrumptious North Indian curry, showcases tender paneer cubes swimming in a vibrant, spiced gravy enriched with creamy textures and hues. Traditionally paired with naan or rice, this dish is the epitome of comfort food that nourishes the soul.
Budget Information
Preparing this delightful Paneer ki Sabji costs approximately $12 in total, which breaks down to about $3 per serving if you’re serving four hungry diners.
Why This Recipe Works
This recipe for Paneer ki Sabji harmonizes flavors and textures beautifully. The soft, rich paneer soaks up the robust spices and creamy gravy, making every bite a comforting delight. The frying of cashews and green chilies adds an element of crunch and warmth that elevates this dish to an indulgent treat everyone will love. It’s straightforward to make, proving that delicious meals can be quick and uncomplicated!
Ingredients + Optional Substitutions
– 3 tablespoons oil ($0.30)
– 10 to 12 cashews ($1.00)
– 2 green chilies, slit lengthwise ($0.20)
– ½ cup finely chopped onion (about 1 medium-sized) ($0.30)
– 1 teaspoon ginger-garlic paste ($0.20)
– 1 cup finely chopped tomatoes (2 medium to large) ($1.00)
– ½ teaspoon turmeric powder ($0.10)
– 1 teaspoon Kashmiri red chili powder ($0.15)
– 1 teaspoon garam masala ($0.20)
– 2 teaspoons coriander powder ($0.15)
– 5 tablespoons full-fat yogurt ($0.50)
– ¾ to 1 cup thinly sliced capsicum (green bell pepper) ($0.80)
– 1 cup water (free)
– Salt to taste (minimal cost)
– 150 to 200 grams paneer, cubed ($2.00)
– 4 to 5 tablespoons light cream ($0.50)
– ½ teaspoon dried fenugreek leaves (kasuri methi) ($0.15)
– Chopped coriander leaves, for garnish (optional) ($0.20)
Feel free to swap out the cashews for sunflower seeds for a nut-free version, or use ricotta if you’re looking for a different texture!
Step-by-Step Recipe Instructions
Step 1: Begin by heating 3 tablespoons of oil in a sauté pan or kadai over medium heat. Once hot, add about 10 to 12 cashews and fry them until golden brown. This should take about 2-3 minutes. Carefully remove them from the oil and let them drain on a paper towel to absorb any excess oil. Don’t rush this step; golden cashews add a beautiful flavor and crunch to your dish!
Step 2: In the same hot oil, toss in 2 slit green chilies. Fry for a minute until they blister slightly, which releases their heat. Again, set them aside on a paper towel once done. If you’re looking to control heat levels, consider removing the seeds beforehand!
Step 3: Next, introduce ½ cup of finely chopped onions to the pan. Stir and sauté until they soften and turn light golden—about 4-5 minutes. The sweet aroma is your cue that the onions are just right!
Step 4: Add 1 teaspoon of ginger-garlic paste to the sautéed onions. Continue to sauté until the raw smell dissipates, which should take about 1-2 minutes.
Step 5: Toss in 1 cup of finely chopped tomatoes to the pan, allowing them to cook until mushy and the oil lifts from the sides. This step is crucial for developing the depth of flavor in your gravy, which should take another 5-7 minutes.
Step 6: With the vegetables nicely cooked, reduce the heat to low and incorporate the dry spices: ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, and 2 teaspoons coriander powder. Stir these into the mixture and sauté for an additional minute, allowing the spices to bloom.
Step 7: Turn off the heat briefly and gently mix in 5 tablespoons of full-fat yogurt, ensuring you do this quickly so the yogurt doesn’t curdle. Stir vigorously until everything blends beautifully.
Step 8: It’s time to add the vibrant ¾ to 1 cup of sliced capsicum! If you’ve turned off the heat, switch it back on now. Stir it well into the mixture.
Step 9: Pour in 1 cup of water and sprinkle salt to taste. Stir everything adequately, then let it cook on medium heat for about 3 to 4 minutes. You want the capsicum to be crisp-tender—al dente, or however soft you prefer it!
Step 10: Once the oil begins to float on top of the curry, add in 150 to 200 grams of cubed paneer. Gently mix to combine, being careful not to break the paneer cubes.
Step 11: To achieve that creamy texture, stir in 4 to 5 tablespoons of light cream, and then turn off the heat immediately. You want this creaminess without cooking it for too long!
Step 12: Finish by adding the fried cashews, green chilies, and ½ teaspoon of crushed kasuri methi into the curry. Mix it one last time, and if you like, garnish with a sprinkle of fresh coriander before serving!
Nutritional Facts
Calories: 334
Protein: 9g
Carbohydrates: 15g
Total Fat: 28g
Saturated Fat: 10g
Fiber: 4g
Sugar: 7g
Sodium: 412mg
Storage and Reheating Tips
This Paneer ki Sabji is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over medium-low heat on the stovetop, adding a splash of water if necessary to get the gravy back to its luscious consistency. Avoid freezing, as paneer can become tough and grainy.
Serving Suggestions
Serve your delectable Paneer ki Sabji hot, garnished with fresh coriander leaves, alongside warm roti, buttery paratha, or fragrant jeera rice. A side of cooling raita or a fresh salad can elevate your meal, bringing balance and additional flavor!
Reader Tips or Helpful Notes
1. For optimal texture, avoid frying the paneer; it tends to become chewy.
2. You may skip capsicum if you prefer, but it’s a wonderful crunchy addition!
3. Ensure you add the cream off the heat to retain its richness without curdling.
4. If you want a lighter version, skip the frying step for the cashews and green chilies; you can add them directly for flavor.
5. For a vegan twist, swap paneer with tofu and use a plant-based yogurt and cream instead. Enjoy experimenting!
Recipe FAQs
Can I use store-bought paneer for this recipe?
Yes, absolutely! While homemade paneer is preferable for freshness, store-bought is perfectly fine. Just soak it in warm water briefly before use to soften it.
Should I fry the paneer?
Frying is not necessary; adding the paneer directly keeps it soft and tender.
Can I skip the cashews?
Yes, they enhance the richness but can be omitted or replaced with sunflower seeds.
What if I want to add more vegetables?
You can definitely include bell peppers of any color, peas, or baby corn for added flavor and nutrition!
Is it good for meal prep?
Yes! Just make sure to store and reheat it carefully to maintain its delicious flavor.
