Paneer Gobi Masala – Cauliflower And Paneer Recipe

If you are looking for a mouth-watering paneer recipe, then you are at the right place!!

Paneer Gobi Masala is one of the traditional recipes that finds a place on the lunch or dinner menu.
Farmtorasoi has chosen this dish in today’s post.

You may like to visit some more paneer recipes:

DELICIOUS PANEER PAKODA

PANEER MALAI KOFTA FROM KABITA’S KITCHEN

PANEER CURRY FROM MILI’S KITCHEN

TRADITIONAL PANEER TIKKA

CHILLY PANEER

MOUTHWATERING PANEER MASALA

Cauliflower & Paneer Recipe

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Course Main Course

Cuisine Indian

Servings 4 Person

Ingredients

  

• 1 Big Size Cauliflower
• 200 gm Paneer
• 2 Medium Size Tomato
• 2 Big Size Onion
• 2 Big Size Potato
• 1/2 Inch Ginger
• 10 Cloves Garlic
• 6 Cashew
• 1/2 tbsp Turmeric (Haldhi) Powder
• 1/2 tbsp Kashmiri Red Chilly Powder
• 1 tbsp Cumin (Jeera) Powder
• 1/2 tbsp Cumin (Jeera) Seeds
• 1/2 tbsp Coriander (Dhania) Powder
• 2 Elaichi
• 2 Medium Stick Dal Chini
• 2 Laung
• 1 Bay Leaf
• 1 Dry Red Chilly
• 3 Green Chillies
• 1 tbsp Butter
• Salt To Taste

Instructions

 

• Cut the cauliflower florets into large chunks.

  Heat water in a pan and boil the cauliflower florets. Make sure the cauliflower is about 20% cooked. Set aside.
• In another skillet, bring the tomatoes, ginger, garlic, green chilies, cashew nuts, and chopped onion to a boil. When they are half cooked, remove from the water.

  Let them cool. Then make a paste in a grinder. Set aside.
• Now, cut the paneer into medium cubes. Add a little salt over the cubes.

  Also, cut the potatoes into medium cubes.

  Heat 1/2 tablespoon of oil in a skillet and add paneer cubes.

  Fry until golden brown.

  In the same skillet, add an additional 1/2 tablespoon of oil and fry the potato pieces until golden brown. Set aside.

  Add another 1/2 tablespoon of oil to the skillet. Add the cauliflower florets, turmeric and salt, and fry for some time. Remove from heat when the florets are 50% cooked.
• Now, heat 2 tablespoons of oil in a frying pan. Add the crushed dal chini, laung, elaichi, bay leaf, dry red chillies, and cumin seeds. Saute for a bit.

  Add the paste made before. Fry for 2 minutes.
• Add the turmeric, salt, cumin powder, dhania powder, and red kashmiri chilly powder. Mix well.

  Fry with occasional stirring.
• When oil is secreted, add cauliflower and potatoes. Mix well.

  Fry until cauliflower and potatoes are 90% cooked.
• Now add 2 cups of hot water.

  Cover the pan and let the sauce cook for 5 minutes. Stir from time to time.
• Now add paneer and stir again.

  Cook over full heat until the sauce thickens.

  Add 1 tablespoon of butter and then turn off the flame.

Notes

Serve hot with chapatti, tandoori roti, naan, pulao or even plain rice.

Enjoy and Bon Appétit!!