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