Directions
No Onion, Garlic, No Tomato Paneer Ki Sabji
Prep time – 15 mins
Cooking time – 35 mins
Serves – 2
Ingredients
For Marination
Paneer (पनीर) – 300 gms
Mustard Oil (सरसों तेल) – 3 tbsp
Chilli Powder (मिर्च पाउडर) – 1 tsp
Turmeric (हल्दी) – ½ tsp
Chaat Masala (चाट मसाला) – 2 tsp
Salt (नमक) – ¾ tsp
Kasoori methi powder (कसूरी मेथी पाउडर) – ½ tsp
For Paste
Cashew Nut/Peanuts (काजू) – ⅓ cup
Green Chillies (हरि मिर्च) – 2 nos
Ginger (अदरक) – a small piece
Curd (दही) – 1½ cups
For Curry
Mustard Oil (सरसों तेल) – 4 tbsp
Black Cardamom (काली इलाइची) – 2 nos
Cloves (लौंग) – 10 nos
Kalonji (कलौंजी) – ½ tsp
Cumin (जीरा) – 1 tsp
Heeng (हींग) – ¾ tsp
Green Chilli (हरि मिर्च) – 1 no
Turmeric (हल्दी) – ½ tsp
Chilli Powder (मिर्च पाउडर) – 2 tsp
Coriander Powder (धनिया पाउडर) – 1½ tbsp
Salt (नमक) – to taste
Green Chillies, slit (हरि मिर्च) – 1-2 nos
Water (पानी) – 2½ cups
Kasoori Methi Powder (कसूरी मेथी पाउडर) – a pinch
Garam Masala (गरम मसाला) – a pinch
Black Pepper, crushed (काली मिर्च) – ½ tsp
Coriander, chopped (ताज़ा धनिया) – handful
Chilli Oil (रोगन) – a dash
Steps
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1
Done
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To begin, marinate the paneer with mustard oil, red chili powder, turmeric, salt, and kasuri methi. After fifteen minutes, sear the paneer in a pan without oil until it is golden brown on both sides. |
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2
Done
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For the curry, grind soaked cashews with green chilies, ginger, and yogurt to create a smooth paste. |
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3
Done
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In a kadhai, heat mustard oil and temper it with black cardamom, cloves, cumin, kalonji, and asafoetida (hing). Then, add the cashew-yogurt paste and stir continuously over high heat. Next, incorporate turmeric powder, chili powder, coriander powder, salt, and green chilies. Cook this mixture on low heat until the color changes and oil begins to separate at the top. At this point, add water. |
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4
Done
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Then, add the seared paneer and gently stir the curry for 4-5 minutes. Finish the dish with kasuri methi, garam masala, crushed black pepper, and freshly chopped coriander. Serve hot! |
