Warm, richly spiced, and built for a satisfying meal, Paneer Ki Sabji | Dhaba Style Instant Paneer Curry is a vegetarian punjabi curry made with oil, paneer / cottage cheese, and capsicum in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: punjabi

Ingredients

  • 3 tbsp oil
  • 15 cubes paneer / cottage cheese
  • ½ capsicum (cubed)
  • 1 tsp cumin
  • 1 onion (finely chopped)
  • 2 tbsp gigner & garlic (chopped)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp salt
  • 3 tomato (crushed)
  • 1 cup hot water
  • 2 tbsp cream
  • ½ tsp garam masala
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp coriander (chopped)

Method

  1. Firstly, in a wok, heat 3 tbsp oil. Fry 15 cubes paneer, ½ capsicum till they turn golden brown.
  2. Once the paneer turns golden brown, keep it aside.
  3. In the same oil, add 1 tsp cumin and saute it until it crackles.
  4. Add 1 onion, 2 tbsp ginger & garlic, and sauté until the onions turn golden brown.
  5. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
  6. Sauté on low flame till the spices turn aromatic.
  7. Now add 3 tomatoes and sauté until the tomatoes soften and the oil separates.
  8. Add 1 cup of hot water and cook, adjusting the consistency as required.
  9. Also, add fried paneer, capsicum and 2 tbsp cream.
  10. Mix well and cook for 5 minutes.
  11. Further add ½ tsp garam masala, 2 tbsp kasuri methi, and 2 tbsp coriander. Mix well.
  12. Finally, enjoy the Paneer Sabji Recipe, which tastes great with roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.