Easy Cheesy Paneer Sabji Recipe For Weeknights

Paneer sabji is a lifesaver on busy weeknights. With minimal ingredients, you can have a delicious and hearty meal on the table in less than half an hour.

Nikita Toppo

Updated Aug 19, 2024, 02:59 PM IST

When the week gets busy everybody looks for a quick yet delicious meal. In this case, paneer sabji is the perfect go-to option. Prepared in less than half an hour, this versatile Indian dish combines the soft and rich texture of paneer with a various spices like cumin, turmeric powder and garam masala. It pairs well with roti as well as rice creating a satisfying and nutritious dinner. Here’s a simple recipe for an easy paneer sabji that can be whipped up in no time.

Paneer Sabji - Serves 4

Prep time: 10 mins, Cooking time: 20 mins

Enjoy the rich flavours and nutrients of paneer sabji with your favourite bread or rice dishes to make your weeknight dinners special.

Ingredients

For Paneer

Quantity	Ingredients
200 gms	Paneer
1/4 tsp	Turmeric powder
1/2 tsp	Chilli powder
1/2 tsp	Ginger garlic paste
1/4 tsp	Salt

For Gravy

Quantity	Ingredients
1 tbsp	Ghee
1 cup	Cheese, grated
1 tsp	Cumin seeds
1	Bay leaf
1	Black cardamom pod
1 inch	Cinnamon stick
2	Green cardamom
4	Cloves
1	Onion, chopped
1 tsp	Ginger garlic paste
1/4 tsp	Turmeric powder
1 tsp	Chilli powder
1 tsp	Coriander powder
1/2 tsp	Cumin powder
1/2 tsp	Garam masala
1 tsp	Salt
2 cups	Tomato puree
1/2 cup	Hung curd
1 cup	Water
1 tsp	Kasuri methi, crushed
2 tbsp	Coriander, chopped

Method

In a bowl, combine paneer cubes, turmeric powder, chilli powder, ginger-garlic paste, and salt.
Mix well to coat the paneer evenly. Cover and let marinate for at least 30 minutes.
Heat ghee and oil in a large pan over medium heat. Add cumin seeds, bay leaf, black cardamom, cinnamon, green cardamom, and cloves. Sauté until fragrant.
Add finely chopped onion and sauté until golden brown. Stir in ginger-garlic paste, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Cook for a few seconds until the spices are fragrant.
Add tomato puree, cover, and cook for 10 minutes or until the oil separates.
Reduce heat to low, add hung curd, and stir continuously until well combined. Add water and adjust the consistency to your liking.
Heat oil in a separate pan and fry the marinated paneer cubes until golden brown. Add the fried paneer to the gravy.
Cover and simmer for 5 minutes to allow the flavours to blend. Stir in crushed kasuri methi top with grated cheese and fresh coriander.

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