Wedding Style Paneer Curry (Paneer Ki Sabzi)

Ingredients

• 2 tbsp Coriander Seeds (whole, toasted)
• 1.5 tsp Sesame Oil (for roasting whole spices)
• 2 tbsp Dried Fenugreek Leaves (Kasuri Methi) (crushed lightly)
• 2 tbsp Dried Sweet Neem Leaves (optional, for authentic flavor)
• 1.5 tsp Dried Red Chilies (whole)
• 4 pcs Cloves (whole)
• 4 pcs Black Peppercorns (whole)
• 12 pcs Garlic Cloves (peeled, roughly chopped)
• 1 inch Fresh Ginger (peeled and finely chopped)
• 1 tsp Salt (adjust to taste)
• 1 tsp Kashmiri Red Chili Powder (mild, bright red)
• 0.5 tsp Turmeric Powder
• 2 handfuls Fresh Spinach (about 200 g, washed)
• 2 tbsp Vegetable Oil (for tempering)
• 1 tsp Cumin Seeds
• 2 pcs Onion (medium, finely chopped)
• 0.5 cup Tomato Paste (unsweetened)
• 4 tbsp Homemade Roasted Spice Powder (prepared in steps 1‑5)
• 2 tbsp Fresh Cream (Amul or any heavy cream)
• 1 tbsp Kasuri Methi (crushed)
• 1 tsp Sambar Masala
• 0.5 tsp Chaat Masala
• 250 g Paneer (cut into 1‑cm cubes)
• 0.5 cup Warm Water (for adjusting consistency)

Instructions

1. Toast Whole Spices

   Heat a small pan over medium‑low flame, add 2 tbsp coriander seeds, 1.5 tsp sesame oil, dried fenugreek leaves, sweet neem leaves and dried red chilies. Stir continuously until the spices turn golden brown and emit a nutty aroma.

   Time: PT5M

2. Add Aromatics

   Add 4 whole cloves and 4 black peppercorns to the pan and continue to toast for another 2 minutes until fragrant.

   Time: PT2M

3. Cool and Grind

   Turn off the heat, transfer the toasted spices to a plate to cool completely (about 3 minutes). Then place them in a blender or spice grinder and pulse to a fine powder.

   Time: PT5M

4. Prepare Spinach

   Bring a pot of water to boil, add 2 handfuls of fresh spinach and blanch for 1–2 minutes. Drain immediately and set aside.

   Time: PT3M

   Temperature: 100°C

5. Temper Cumin & Sauté Onions

   In the heavy bottomed pan, heat 2 tbsp vegetable oil over medium‑high heat. Add 1 tsp cumin seeds; when they sputter, add the finely chopped onions. Cook, stirring, until onions turn golden brown.

   Time: PT5M

   Temperature: Medium‑high

6. Add Tomato Paste & Spice Mix

   Stir in 0.5 cup tomato paste followed by 4 tbsp of the homemade roasted spice powder. Cook, stirring, for 4 minutes until the oil separates from the masala.

   Time: PT4M

   Temperature: Medium

7. Incorporate Garlic, Ginger & Green Chili

   Add the 12 garlic cloves, 1 inch ginger and 1‑2 chopped green chilies. Sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

8. Add Spinach & Fresh Coriander

   Add the blanched spinach and a handful of fresh coriander leaves. Cook for 4 minutes, allowing the spinach to blend with the masala.

   Time: PT4M

   Temperature: Medium

9. Finish the Sauce

   Stir in 2 tbsp fresh cream, 1 tbsp crushed kasuri methi, 1 tsp sambar masala, 0.5 tsp chaat masala, and 1 tsp Kashmiri red chili powder. Cook for 2 minutes on medium heat.

   Time: PT2M

   Temperature: Medium

10. Add Paneer

    Gently fold in the 250 g paneer cubes. Simmer for 5–6 minutes, allowing the paneer to absorb the flavors.

    Time: PT6M

    Temperature: Medium‑low

11. Adjust Consistency & Seasoning

    Add 0.5 cup warm water if the gravy is too thick. Sprinkle 1 tsp salt (or to taste) and simmer for another 5 minutes.

    Time: PT5M

    Temperature: Medium

12. Garnish and Serve

    Turn off the heat, garnish with a drizzle of cream or fresh coriander if desired, and serve hot with naan, roti or rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Coriander Seeds: Coriander powder (use half the amount)
• Instead of Sesame Oil: Vegetable oil
• Instead of Dried Fenugreek Leaves (Kasuri Methi): Fresh fenugreek leaves (use double amount)
• Instead of Dried Sweet Neem Leaves: Dried bay leaf
• Instead of Dried Red Chilies: Paprika (mild)
• Instead of Cloves: Allspice (use half)
• Instead of Black Peppercorns: Ground black pepper (use 1/2 tsp)
• Instead of Garlic Cloves: Garlic paste (1 tbsp)
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Salt: Sea salt
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
• Instead of Fresh Spinach: Swiss chard
• Instead of Vegetable Oil: Canola oil
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Onion: Shallots (1.5 pcs)
• Instead of Tomato Paste: Pureed fresh tomatoes (¾ cup)
• Instead of Homemade Roasted Spice Powder: Store‑bought garam masala (2 tbsp)
• Instead of Fresh Cream: Full‑fat yogurt (2 tbsp)
• Instead of Kasuri Methi: Fresh fenugreek leaves (1 tsp)
• Instead of Sambar Masala: Curry powder (1 tsp)
• Instead of Chaat Masala: Ground cumin + black salt (¼ tsp each)
• Instead of Paneer: Firm tofu (250 g)
• Instead of Warm Water: Vegetable broth (½ cup)

Equipment Needed

• Heavy Bottomed Pan
• Small Frying Pan
• Blender or Spice Grinder
• Knife
• Cutting Board
• Measuring Spoons
• Mixing Bowl
• Spatula
• Serving Dish

Critical Steps — Do Not Skip

• Roasting whole spices until golden brown
• Cooling the roasted spices completely before grinding
• Grinding the roasted spices to a fine powder
• Blanching spinach briefly to retain color
• Simmering paneer gently to prevent it from breaking

Chef Tips from the Video

• Toast the whole spices on low flame; this releases essential oils without burning.
• For extra richness, substitute half of the cream with full‑fat yogurt.
• Add a few drops of ghee at the end for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Not recommended; sauce may spoil.

Make-Ahead Tips

• The roasted spice powder can be prepared up to a week in advance and stored in an airtight jar.
• The sauce (without paneer) keeps well refrigerated for 2‑3 days; reheat gently before adding fresh paneer.

Frequently Asked Questions