Easy Paneer Curry

About Paneer ki Sabji

The term ‘sabji’ or ‘sabzi’ refers to a cooked vegetable dish commonly found in Indian cuisine, typically involving sautéing or simmering vegetables with spices. Paneer Sabzi is a variation that incorporates small cubes of Indian cottage cheese, known as paneer, into a spiced gravy, resulting in a flavorful main dish.

This Paneer ki Sabji recipe features a velvety, indulgent gravy enriched with fresh cream and golden-fried cashews. The cream not only enhances the consistency but also lends a mellow richness that pairs wonderfully with Indian breads like roti and paratha.

I often include green capsicum for an earthy, mildly spicy twist, adding a lovely depth of flavor. However, the dish remains delightful even without it, so feel free to omit it if you don’t have any on hand.

The curry base used here is similar to my vegetable curry, featuring a comforting mix of sautéed onions and tomatoes, familiar spices, and a smooth finish with cream. A standout element of this dish is the garnish of pan-fried cashews and slit green chilies, a touch adapted from my Vegetable Curry recipe. The cashews contribute a gentle sweetness and crunch, while the chilies add heat and a layer of texture that beautifully contrasts the creamy gravy.

This dish is simple to prepare: first, fry the cashews and chilies, then prepare the onion-tomato masala with yogurt, sauté the bell peppers, add water, and create the curry. Finally, add the paneer and finish with a swirl of cream, fried cashews, green chilies, and dry fenugreek leaves. I prefer using homemade paneer for its freshness, hygiene, and cost-effectiveness.

Note that the fried cashews and green chilies are added directly to the gravy to enhance richness and flavor. You can optionally reserve a few for garnish to add extra crunch.

This Paneer Sabzi is best served hot with paratha, phulka, or even a bowl of jeera rice for a satisfying and wholesome meal.

If you enjoy paneer-based dishes, you might also like these popular recipes:

How to Make Paneer ki Sabji

Fry Cashews & Green Chilies

1. Heat 3 tablespoons of oil in a sauté pan or kadai. Over medium heat, fry 10 to 12 cashews until golden. Remove and drain on a paper towel to absorb excess oil.
2. Next, fry 2 slit green chilies in the same oil. Slitting them helps prevent the seeds from bursting in hot oil.
3. Remove and drain the green chilies on a paper towel to absorb excess oil. Set aside.

Make Onion Tomato Yogurt Base

4. In the same oil, add ⅓ to ½ cup of finely chopped onions (about 1 medium-sized onion). Sauté the onions, stirring often, until they turn soft or light golden.
5. Add 1 teaspoon of ginger-garlic paste and sauté until the raw aroma dissipates.
6. Next, add 1 cup of finely chopped tomatoes (2 medium to large tomatoes). Sauté until soft and pulpy, and the oil starts to separate from the sides.
7. Reduce the heat to low and add the following ground spices:
   • 1 teaspoon Kashmiri red chili powder
   • 1 teaspoon turmeric powder
   • 2 teaspoons coriander powder
   • 1 teaspoon garam masala powder

   Mix well and sauté for a minute on low heat.

8. Lower the heat or turn it off. Add 5 tablespoons of fresh full-fat yogurt. Mix quickly to prevent the yogurt from splitting.
9. Add ½ cup of thinly sliced capsicum (green bell pepper). Turn on the heat if it was turned off. Note: Adding capsicum is optional.
10. Add 1 cup of water and salt to taste. Cook over medium-low to medium heat, stirring often, for about 3 to 4 minutes until al dente (slightly crunchy). For softer capsicum, cook for 5 to 6 minutes until tender.

Make Paneer Sabzi

12. When you see oil floating on the top of the curry, it’s time to add the paneer. Lower the heat and add 150 to 200 grams of chopped paneer cubes. Stir and mix well.
13. Add 4 to 5 tablespoons of cooking cream and gently mix it with the gravy. Turn off the heat.
14. Finally, add the fried cashews, fried green chilies, and ½ teaspoon of crushed kasuri methi (dried fenugreek leaves). Mix again. You can garnish with the fried cashews and green chilies just before serving.

Serving & Storage Suggestions

Garnish Paneer ki Sabji with chopped coriander leaves and serve hot with roti, paratha, or tandoori roti. It also pairs well with steamed basmati rice or jeera rice. For a richer meal, serve with plain naan or garlic naan. A side of onion raita, boondi raita, or a simple kachumber salad complements the flavors well.

Paneer Sabzi is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 to 2 days. Reheat gently on the stovetop or in a microwave, adding a splash of water if needed to loosen the gravy. Avoid freezing, as the texture of paneer may become chewy or grainy.

Expert Tips

1. Avoid frying the paneer: Frying can make paneer chewy or tough. It’s best to skip this step to keep the texture soft and tender.
2. Add paneer at the end: For the best texture, add the paneer 1 to 2 minutes before turning off the heat.
3. Don’t skip the cream: While you can use less cream if preferred, keeping it in the recipe adds delightful richness and enhances the overall flavor.
4. Faster cooking: Sprinkle a pinch of salt over the onions and tomatoes as they cook to help them soften more quickly.
5. Lighter option: To reduce calories, skip frying the cashews and green chilies. Add them raw with the capsicum for flavor without the extra oil.
6. Vegan version: Replace paneer with extra-firm tofu, use plant-based yogurt, and swap cream with cashew cream or any neutral-flavored vegan cream.

FAQs