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Paneer sabji(kadai) is a punjabi cuisine specialty, in which paneer cubes are simmered in a thick tomato based gravy cooked in a brass or metallic kadai.
- Pound the coriander seeds and red chillies to a coarse powder and keep aside.
- Heat the ghee in a brass kadhai, add the garlic paste and saute on a slow flame for a few seconds.
- Add the capsicum, pounded spices, green chillies and ginger and saute again for a few seconds.
- Add the tomatoes and cook until the ghee seperates.
- Add the kasoori methi and salt and cook further for a minute.
- Add the sliced paneer and simmer for 5-7 minutes.
- Serve hot garnished with coriander.
This recipe was contributed by vishakha_p on 21 Jun 2011
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