Tangy paneer sabzi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Add paneer cubes and cook for a few minutes until they are coated with the tomato gravy.
• STEP 5.Garnish with coriander leaves and serve hot with roti, naan, or rice.

Cooking Tips

• You can add a pinch of sugar to balance the tanginess of the dish.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt.
• If you prefer a spicier sabzi, you can increase the amount of red chili powder.
• To make the paneer cubes softer, you can soak them in warm water for 10 minutes before adding them to the gravy.

Storage and Serving

• Leftover tangy paneer sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve the tangy paneer sabzi hot with roti, naan, or rice.