Enjoy Our Delicious Sabzi Recipes! 😋👌

Paneer Gobi Sabzi

Servings - 2 - 3

INGREDIENTS
Cauliflower - 300 grams
Water - 1 litre
Oil - 20 milliliters
Paneer - 400 grams
Oil - 35 milliliters
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Onions - 175 grams
Tomato - 200 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. Take a skillet, add 300 grams cauliflower, 1 litre water and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and drain the cauliflower.
5. Heat 20 milliliters oil in a pan, add 400 grams paneer and mix it well.
6. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
7. Remove it from heat and keep aside.
8. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
9. Then, add 175 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 200 grams tomato and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1/4 teaspoon turmeric and stir well.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
14. Then, add the boiled cauliflower and mix it again.
15. Cover it with lid and cook for 5 - 7 minutes on medium heat.
16. Now, add the cooked paneer and mix it well.
17. Add 1 teaspoon garam masala and mix it well.
18. Again cover it with lid and cook for another 5 - 7 minutes on medium heat.
19. Open the lid, add 2 tablespoons coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.

Methi Mushroom Corn Sabzi

Servings - 2 - 3

INGREDIENTS
Mushrooms - 340 grams
Salt - 1/4 teaspoon
Water - 500 milliliters
Sweet corns - 150 grams
Oil - 20 milliliters
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Onions - 145 grams
Tomato - 270 grams
Turmeric - 1/2 teaspoon
Fenugreek leaves - 120 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon

PREPARATION
1. Take a pan, add 340 grams mushrooms, 1/4 teaspoon salt and mix it well.
2. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
3. Remove it from heat and keep aside.
4. Take another pan, add 500 milliliters water, 150 grams sweet corns and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and drain the sweet corns. Keep aside.
8. Heat 20 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
10. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 270 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1/2 teaspoon turmeric and mix it well.
14. Then, add 120 grams fenugreek leaves and mix it well.
15. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
18. Now, add the salted mushrooms, boiled sweet corns and mix it well.
19. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Serve hot.