PANEER Ki SABJI RECIPE | शादी पार्टी जैसा तरी वाला पनीर मसाला | PANEER MASALA RECIPE | PANEER SABZI

Summary

This video demonstrates how to make a flavorful and creamy paneer ki sabji with a grainy, net-like gravy that surpasses restaurant-style dishes. The recipe walks through the preparation of paneer, the frying of onions and spices, and the creation of a rich, aromatic gravy with tomatoes, curd, and a unique blend of spices. The final dish is a delicious and thick gravy coated with perfectly fried paneer. The presenter shares tips for balancing flavors with sugar and garnishing with a simple paratha, ensuring a mouth-watering meal every time.

Takeaways

• 😀 Start by cutting 250 grams of paneer into your preferred shape.
• 😀 Chop three onions into thin strips (lachchas), and grate or grind four tomatoes.
• 😀 Add a pinch of Kashmiri chili and turmeric to the ingredients for a rich color and flavor.
• 😀 Make a spice mix with 4 spoons of curd, 1 spoon of coriander powder, half a spoon of cumin powder, and a small amount of dry ginger powder.
• 😀 Fry the paneer lightly in oil to reduce its milky taste, but don’t over-fry it.
• 😀 Fry the chopped onions until golden, then add garlic, green chilies, and raw garam masalas (cloves, cardamom).
• 😀 Grind the fried onion mixture in a mixer to form a paste, and then fry fenugreek seeds, turmeric, and Kashmiri chili in hot oil.
• 😀 Grate tomatoes and fry them until the water evaporates to form a smooth base for the gravy.
• 😀 Add the prepared curd, spice mix, and fried onion paste to the tomato gravy, then add water as needed for a thick, netted consistency.
• 😀 Simmer the paneer in the gravy for 4-5 minutes on low heat, then add half a spoon of garam masala for extra flavor.
• 😀 Finally, balance the tanginess of the tomatoes and curd by adding half a spoon of sugar, and let the gravy thicken as it cools.

Q & A

What type of paneer is used in the recipe?

The recipe uses 250 grams of paneer, which is cut as per the individual's preference.

What is the significance of Kashmiri chili and turmeric in the preparation?

A pinch of Kashmiri chili is used for mild heat and color, while turmeric gives a beautiful color to the dish.

How are the tomatoes prepared for the gravy?

The tomatoes are grated, which helps remove the peel and creates a smoother, more flavorful gravy.

Why is it important to fry the paneer lightly?

Frying the paneer lightly reduces its milky taste and enhances the flavor without making it too hard or crispy.

What type of oil is recommended for cooking the paneer dish?

Refined oil is recommended for cooking, though ghee or butter can also be used for a richer taste.

Why is it suggested to fry the onion strips on high heat?

Frying the onions on high heat allows them to become golden quickly, which adds flavor and color to the dish.

What role do the whole garam masalas (cloves, cardamom) play in the dish?

Whole garam masalas like cloves and cardamom add an aromatic depth and complexity to the flavor of the dish.

What is the difference between using grated tomatoes and ground tomatoes in the recipe?

Grated tomatoes are preferred for a grainy, netted gravy, while ground tomatoes might result in a smoother, less textured gravy.

What is the purpose of adding sugar at the end of the cooking process?

Adding sugar helps balance the acidity from the tomatoes and the tanginess of the curd, making the dish taste more rounded.

Why is the gravy described as 'netted' or 'grainy'?

The gravy is described as 'netted' or 'grainy' because the tomatoes are grated, allowing the texture to remain chunky and giving the gravy a net-like appearance.