If you’re looking for a paneer sabzi recipe made without any onion, garlic, or tomatoes, then Chef Kunal Kapur has the perfect one for you.
For marination 300g Paneer 3 tbsp mustard oil 1 tsp chilli powder ½ tsp turmeric 2 tsp chaat Masala ¾ tsp salt ½ tsp kasoori methi powder For Paste ⅓ cup cashew nut 2 green chillies Ginger 1½ cups curd
Credits: Canva
For Curry 4 tbsp mustard Oil 2 black cardamom 10 cloves ½ tsp kalonji 1 tsp cumin ¾ tsp hing 10 green chillis ½ tsp turmeric 2 tsp chilli powder 1½ tbsp coriander powder Salt 2½ cups water Kasoori Methi Powder Garam Masala ½ tsp crushed black pepper Chopped coriander leaves Chilli oil
Credits: Canva
1. Take mustard oil on a plate and add in all the spices. 2. Marinate the cubed paneer slices in the spices and let it set for some time.
3. Take soaked cashew nuts, green chillies, a little ginger, and curd in a blender and make a runny paste.
4. In a kadhai, heat some mustard oil and add black cardamom, cloves, kalonji, cumin, hing, and the prepared paste. 5. Cook on high flame till it starts boiling and continue to stir well.
6. Add in all spices & green chillies. 7. Cook on low flame till curry thickens & you can see traces of oil on top. 8. Then, add water to it and let it simmer.
9. While the curry cooks, cook the marinated paneer cubes on a frying pan.
10. Add paneer cubes to the curry & add kasoori methi powder, garam masala, crushed black pepper, & coriander leaves on top, & cook for a few mins. 11. Take it off the heat, drizzle some chilli oil & enjoy!