Paneer Tamatar Ki Subzi

Paneer Tamatar Ki Subzi

250 grams paneer , cut into cubes
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 cup fresh cream
Salt to taste
Fresh cilantro (coriander) leaves for garnish

In a pan, heat the vegetable oil over medium heat.
Add the cumin seeds to the hot oil and let them splutter.
Add the finely chopped onion to the pan and sauté until it turns translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for a minute until the raw aroma disappears.
Add the pureed tomatoes to the pan and cook until the oil starts to separate from the tomatoes.
Now, add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a couple of minutes to enhance the flavors.
Lower the heat and stir in the fresh cream to the tomato gravy. Mix it well, creating a rich and creamy base for the subzi.
Carefully add the paneer cubes to the gravy, making sure they are coated evenly with the flavorful spices.
Season with salt and simmer the Paneer Tamatar Ki Subzi on low heat for a few more minutes, allowing the paneer to absorb the flavors.
Once the paneer is well-cooked and the flavors have melded together, turn off the heat.


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