Paneer Sabji(kadai)


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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.

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Makes 4 to 6 servings
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2 tsp coriander (dhania) seeds
5 whole dry red chillies
3 tbsp ghee
1 tsp garlic (lehsun) paste
100 gms capsicum , cut into long strips
1 1/2 tsp chopped green chillies
2 tsp chopped ginger (adrak)
4 tomatoes , chopped
3/4 tsp dried fenugreek leaves (kasuri methi)
salt to taste
500 gms paneer (cottage cheese) , cut into long strips

For The Garnish
2 tbsp chopped coriander (dhania)

  1. Pound the coriander seeds and red chillies to a coarse powder and keep aside.
  2. Heat the ghee in a brass kadhai, add the garlic paste and saute on a slow flame for a few seconds.
  3. Add the capsicum, pounded spices, green chillies and ginger and saute again for a few seconds.
  4. Add the tomatoes and cook until the ghee seperates.
  5. Add the kasoori methi and salt and cook further for a minute.
  6. Add the sliced paneer and simmer for 5-7 minutes.
  7. Serve hot garnished with coriander.
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This recipe was contributed by vishakha_p on 21 Jun 2011

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