Brij Paneer Sabzi
Veg
Fresh paneer cooked in a no-onion, no-garlic tomato-cashew gravy with asafoetida and Brij spices — a richer, creamier preparation than North Indian restaurant paneer masala, with the sattvic restraint of the Vaishnav kitchen giving it a more subtle, milk-forward character.
Cuisines
Brij
Best for
Lunch
Dinner
Build a full meal around Brij Paneer Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Paneer , cubed |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Onion , finely chopped |
|
2 medium | Tomato , pureed |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
0.5 teaspoon | Turmeric powder |
|
0.5 teaspoon | Garam masala |
|
1 | Green Chili , slit |
|
0.5 cup | Cream , fresh |
|
0.5 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat ghee in a pan over medium heat and add cumin seeds. Allow them to splutter.
- 2 Add the ginger-garlic paste and sauté until the raw smell disappears.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Stir in the tomato puree and cook until the oil separates from the mixture.
- 5 Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
- 6 Add the paneer cubes and gently mix to coat them with the masala.
- 7 Pour in the fresh cream and water, then add the slit green chili.
- 8 Simmer the sabzi on low heat for about 10 minutes, allowing the flavors to meld.
- 9 Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Tips
For a smokier flavor, you can grill the paneer cubes before adding them to the sabzi.