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250 gms - paneer, cut it into medium sized cubes
1 - medium sized
5-6 pieces -
1 tsp -
1 tsp -
1 tsp - Coriander, powdered
1/2 tsp -
1/4 tsp - pepper powder
1/2 tsp -
Red Chilli powder
3 tbsp - oil
2 - medium sized
Salt - to taste
How to Make Paneer Gobi
Take a grinder and add onion, ginger, green chilli, tomato and garlic to it, and blend them to form a paste. Keep it aside.
Take 1/2 tbsp oil in a frying pan and heat it. When it gets heated up, turn the heat to low and add paneer cubes to it.
Fry them until they get light brown.
Then, turn off the heat and keep them aside.
Cut cauliflower florets into small pieces and keep them aside.
Take 2 tbsp oil in a pan and put it over high heat. When it gets heated up, turn the heat to low and add bay leaf, stir well and fry for a minute.
Then, add onion paste to the pan and put it over low-medium heat, cook until the oil separates from the mixture and it turns golden brown.
Stir the gravy every 2 mins so that it should not burnt from the bottom.
Then add turmeric, chilli powder, garam masala, coriander powder, and salt to taste.
Stir it well and cook it over low-medium heat for 2-3 mins.
Add water if needed.
Now, add cauliflower florets and 1/4 cup water to it, stir again.
Cook on medium heat by covering the lid until cauliflower gets properly cooked, Stir occasionally.
Add some more water, if needed.
Add fried paneer and pepper, stir again. Cook on medium heat for 3-4 mins and then turn off the heat.
Garnish gobi paneer with finely chopped coriander leaves.
Serve gobi paneer hot with chapatti, tandoori roti or pulao.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.