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
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 | onions, finely chopped |
| 2 medium | tomatoes, 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 | fresh cream |
| 0.5 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, 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.