Paneer ki Sabji (Easy Paneer Sabzi)

Ingredients

• 3 tablespoons oil
• 10 to 12 cashews
• 2 green chillies – slit lengthwise
• ½ cup or (1 medium) onion – finely chopped
• 1 teaspoon ginger garlic paste or 3 to 4 small to medium garlic cloves & 1-inch ginger crushed to a fine paste in a mortar
• 1 cup or (2 medium to large) tomatoes – finely chopped
• ½ teaspoon turmeric powder
• 1 teaspoon kashmiri chilli powder or ½ tsp of any other variety of red chilli powder
• 1 teaspoon garam masala or sabji masala
• 2 teaspoons coriander powder
• 5 tablespoons curd (yogurt), full-fat and made from whole milk
• ¾ to 1 cup or (1 medium to large) capsicum – sliced thinly or diced/cubed (green bell pepper or shimla mirch)
• 1 cup water or add as needed
• salt as required
• 150 to 200 grams paneer – cubed (Indian cottage cheese)
• 4 to 5 tablespoons light cream or cooking cream or low fat cream (25% to 30% low fat)
• ½ teaspoon dry fenugreek leaves (kasuri methi)
• 2 to 3 tablespoons coriander leaves – optional, for garnish

Steps

Preparation

1. Heat 3 tablespoons oil in a pan or kadai and fry cashews over medium heat until golden.
2. Take out the cashews and drain excess oil on paper towels.
3. Fry slit green chillies in the same oil, then remove and drain them too.

Making Paneer ki Sabji

1. Put the finely chopped onions into the same oil and sauté over medium-low to medium heat until they soften or turn light golden.
2. Stir in the ginger-garlic paste and sauté until its raw aroma has disappeared.
3. Add finely chopped tomatoes and saute over medium-low to medium heat until mushy and oil separates at the sides.
4. Lower the heat and add the dry spice powders: turmeric, Kashmiri red chilli, coriander and garam masala.
5. Mix very well and saute over low heat for a minute.
6. Set the heat to its lowest or switch it off. Add full-fat curd and mix quickly so it does not separate or split.
7. Mix in thinly sliced capsicum, water and salt very well. Switch the heat back on if it was turned off.
8. Over medium-low to medium heat, cook capsicum for 3 to 4 minutes, stirring often, until al dente—slightly tender with some crunch. For softer capsicum, cook 5 to 6 minutes until fully tender and done.
9. When oil specks appear on top of the gravy, gently mix in paneer cubes.
10. Gently stir in cream until evenly combined and turn off the heat.
11. Add fried cashews, fried green chillies and crushed kasuri methi. If preferred, garnish with the fried cashews and green chillies just before serving.
12. Gently mix again.
13. Garnish with coriander leaves and serve the paneer sabji hot or warm.

Serving & Storing Suggestions

1. Pair with phulka, paratha, tandoori roti or jeera rice, with raita or salad on the side.
2. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop or in a microwave, adding a splash of water if needed to adjust consistency.