Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
for the paneer
- 200 g Paneer, cubed
for the onion petals
- 120 g Onion, petals / cubes
for the gravy
- 100 g Onion, chopped
- 160 g Tomato, hybrid, raw, chopped
- 10 g Ginger, fresh, finely chopped
- 10 g Garlic, finely chopped
- 4 g Green chillies, finely chopped
- 14 ml Sunflower oil
- 3 g Cumin seed / jeera, whole
- 1 g Turmeric / haldi
- 5 g Coriander seeds - whole / ground, powdered
- 2 g Dried chillies, powdered
- 2 g Cumin seed / jeera, powdered
- 2 g Garam Masala
- 2 g Kasuri methi, crushed
- 6 g Salt
To serve
- 8 g Coriander leaves, finely chopped
Instructions:
Prepare the onion petals
- Separate the onion into large petals or chunky squares. Heat a small portion of the oil in a pan. Sauté the onion petals on high heat for 3–4 minutes until lightly charred but still crisp. Remove and keep aside.
For the gravy
- Heat the remaining oil in the same pan. Add cumin seeds and allow them to crackle.
- Add the finely chopped onions. Sauté until golden brown.
- Add ginger, garlic green chilli, tomatoes, turmeric, coriander powder, Kashmiri chilli powder, cumin powder, and salt. Cook on medium-low flame for 10-12 minutes until tomatoes are cooked through and the oil separates.
- Add approximately 150 ml water to create a medium-thick gravy. Bring to a gentle simmer.
- Add paneer cubes and allow to simmer for 3–4 minutes.
For the sabzi
- Add the sautéed onion petals. Sprinkle garam masala and kasuri methi. Mix gently and cook for 2 minutes so the onions remain slightly crisp.
To serve
- Transfer to a serving dish. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 245 kcal | Protein: 9.5 g | Carbohydrates: 11.1 g | Fat: 17.8 g | Fiber: 3.8 g