RESHMI PANEER ( restaurant style in under 30 mins)

Reshmi Paneer is creamy, spicy, rich and melts in the mouth. What’s even better is that it can made in under 30 mins from start to finish at home!! Tastes just like the ones we get at restaurants! 😀

I love Paneer (Indian Cheese..or Cottage Cheese) it’s absolutely yummy, rich in calcium..hence very healthy!

Besides, being a North Indian, I have grown on palak paneer (cottage cheese with spinach), paneer bhurji (cottage cheese scrambled with veggies and spices) to name a few delectable dishes!

Reshmi Paneer is one such dish…it’s rich, flavourful..mildly spicy. I guess it tasted even better because I used my homemade Aromatic Garam Masala. It bubbled away and the aroma filled my home..it was hard to resist 😉

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The reason why I keep going back to this recipe is because it’s easy to whisk up…uses all the ingredients which are always available at home…takes no herculean efforts..and is ready in no time! Perfect for when you’re running late and dinner is less than an hour away!! & works wonders with guests..they’ll love it and want your recipe! 😛 what more could one ask for?!

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I served it with some piping hot Fulkas (Indian flatbreads) and fresh salad… Let’s look at the recipe now 😊

Yield: serves 2

Equipment: a large mouthed pan, a spatula, measuring cups / spoons, chopping board / food processor.

Ingredients:

200 gms fresh paneer (cubed)

2 nos tomatoes ( finely chopped)

1 nos large onion (sliced / julienned)

2 nos capsicum (sliced thinly / julienned)

1/4 cup fresh cream (I used Amul)

1 nos green chilly (slit from the middle)

1/4 tsp cumin seeds

1/2 tbsp coriander pwd

1/4 tsp turmeric pwd

1 tsp red chilly pwd

1/4 tsp Garam masala

1 tsp each of ginger & garlic paste

2 tbsp coriander leaves (chopped)

1/4 tsp lemon juice

salt to taste

sugar a pinch

1 tbsp refined oil

Method:

Heat the pan, add the oil. Add the cumin seeds & the slit green chilly. Sauté for a min, let the cumin seeds crackle. Next add the sliced onions along with the ginger – garlic paste. Sauté for 2-3 mins, until the onions turn pink. Next, add the capsicum and all the dry spices except the garam masala. Mix everything well and cook for 5 mins on medium flame. Now add the tomatoes and season with salt and sugar. Stir well and cook until the oil separates..will take about 5-7 mins. Once the oil has separated, add the paneer cubes and mix well..make sure that the cubes stay intact. Add the cream & garam masala at this stage and stir everything together. Simmer for 5 mins more on low flame. Turn off the flame. Add lemon juice and mix it one last time. Garnish with chopped coriander & serve hot with Fulkas, naan bread, kulchas, etc. 😋 😋 enjoy!

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Love,

Shreya 💕

Adapted from Sanjeev Kapoor 

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13 comments on “RESHMI PANEER ( restaurant style in under 30 mins)

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