Paneer Gobi Masala
Vegetarian Recipes

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

Paneer Gobi Masala

Cauliflower & Paneer Recipe

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!!
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