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Paneer in veggie sauce

Paneer In Veggie Sauce

Jyoti Behrani
The BEST and incredibly creamy Paneer in the veggie sauce! The luscious veggie-based sauce has a unique restaurant-style flavor for all you paneer lovers. A great way to sneak in some extra veggies for those kiddos and picky eaters!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 384 kcal

Ingredients
  

INGREDIENTS FOR PANEER IN VEGGIE SAUCE

FOR THE VEGGIE SAUCE

  • 1 medium onion, quartered
  • 3 medium tomatoes, quartered
  • 1 medium zucchini, roughly chopped
  • 1 small red or yellow or orange bell pepper, roughly chopped;
  • 2 small carrots, roughly chopped
  • 3-4 cloves garlic, crushed
  • ½ inch ginger, chopped
  • 1-2 green chili; adjust to taste
  • a handful of unsalted whole cashews (about 12-15 cashews)
  • 1 tablespoon tomato paste (optional)
  • 1 teaspoon oil
  • 1-2 whole green cardamom
  • 2 teaspoon coriander powder
  • ½ teaspoon red chili powder, adjust to taste
  • ¼ teaspoon turmeric powder
  • ½ cup water
  • salt to taste

FOR THE PANEER IN VEGGIE SAUCE

  • 12 oz paneer, cut into triangle or square shape
  • 1 teaspoon kasuri methi
  • 2 tablespoon butter or ghee
  • 5-6 whole cashews, halved (optional) 
  • ¼ teaspoon Kashmiri chili powder (optional); For color
  • 1 green chili, slit into two
  • ¼ teaspoon garam masala, adjust to taste
  • 1-2 tablespoon fresh cream (optional)
  • 1 teaspoon honey (optional)
  • salt to taste
  • 2 cups warm water

FOR THE GARNISH

  • 1-2 teaspoon fresh cream
  • roasted cashews halved

Instructions
 

PREP FOR PANEER IN VEGGIE SAUCE

  • Cut the paneer into triangle or square shape. Place the paneer pieces in warm water. Set it aside.
  • Chop the veggies in chunks – onion, tomato, zucchini, bell pepper, and carrots.
  • Crush the garlic pods, chop or grate ginger.

STOVETOP PANEER IN VEGGIE SAUCE

  • Heat oil in pan over medium-high heat. Add onions, crushed garlic and sauté for 1-2 minutes.
  • Next add tomato, zucchini, bell pepper, carrots, green chili, ginger, and tomato paste (optional). Sauté for 2-3 minutes on high heat, stirring frequently.
  • Now add coriander powder, red chili powder, salt to taste, cashews, and green cardamom. Sauté for 30 seconds, stirring frequently. Add water and deglaze the pan.
  • Cover the pan with the lid, reduce the heat, and simmer for 20-25 minutes or until the veggies are soft and cooked.
  • Turn OFF the heat. Remove the lid, and allow the mixture to cool down.
  • Using a hand blender, blend the mixture to a fine puree.
  • (Optional) Strain the puree through a fine mesh strainer for a nice creamy, smooth veggie puree.
  • Transfer the veggie puree to a bowl. Heat butter or ghee in the pan.
  • (optional) Add halved cashews and fry for 30 seconds or until lightly golden brown. Remove the cashews on a plate and set it aside.
  • Add slit green chili, Kashmiri red chili powder (optional). Immediately pour the veggie puree and cover with the lid. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, stirring occasionally.
    Note: Be careful as the veggie sauce may splatter. Use a splatter screen or lid to prevent any splashes.
  • Drain the paneer from the warm water and add it to the sauce. Simmer the paneer in the veggie sauce for 2-3 minutes or until heated through.
  • Add garam masala, cream (optional), honey (optional), and crushed kasuri methi. Give it a good stir.
  • Turn OFF the heat. Transfer the paneer in the veggie sauce to a serving dish. Garnish with some fresh cream and roasted cashews (optional).

INSTANT POT PANEER IN VEGGIE SAUCE

  • Turn ON SAUTE (more). When the screen displays “HOT” and oil. Add onions, crushed garlic and sauté for 1-2 minutes.
  • Next add tomato, zucchini, bell pepper, carrots, green chili, ginger, and tomato paste (optional). Sauté for 2-3 minutes on high heat, stirring frequently.
  • Now add coriander powder, red chili powder, salt to taste, cashews, and green cardamom. Sauté for 30 seconds, stirring frequently. Add water and deglaze the pan.
  • Cancel SAUTE. Close the lid, set the pressure value to sealing. Turn ON PRESSURE COOK (high) for 15 minutes.
  • Allow 10 minutes of natural pressure release. After 10 minutes, release the pressure manually and open the lid.
  • Take out the inner pot, and allow the mixture to cool down.
  • Using a hand blender, blend the mixture to a fine puree.
  • (Optional) Strain the puree through a fine mesh strainer for a nice creamy, smooth veggie puree.
  • Transfer the veggie puree to a bowl. Turn ON SAUTE (more). Heat butter or ghee.
  • (optional) Add halved cashews and fry for 30 seconds or until lightly golden brown. Remove the cashews on a plate and set it aside.
  • Add slit green chili, Kashmiri red chili powder (optional). Immediately pour the veggie puree and cover with the lid. Simmer the sauce for 2-3 minutes, stirring occasionally.
    Note: Be careful as the veggie sauce may splatter. Use a splatter screen or lid to prevent any splashes.
  • Drain the paneer from the warm water and add it to the sauce. Simmer the paneer in the veggie sauce for 2-3 minutes or until heated through.
  • Add garam masala, cream (optional), honey (optional), and crushed kasuri methi. Give it a good stir.
  • Turn OFF SAUTE. Transfer the paneer in the veggie sauce to a serving dish. Garnish with some fresh cream and roasted cashews (optional).

STOVETOP PRESSURE COOKER PANEER IN VEGGIE SAUCE

  • Follow the directions for Instant Pot cooking. Close the lid, place the whistle (weights). After the first whistle reduce the heat to low and cook for 15 minutes. Allow 10 minutes for natural pressure release and release the pressure manually. Rest of the recipe is same as Instant Pot.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Paneer In The Veggie Sauce
  2. Frequently Asked Questions

Nutrition

Nutrition Facts
Paneer In Veggie Sauce
Amount per Serving
Calories
384
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
75
mg
25
%
Sodium
 
170
mg
7
%
Potassium
 
531
mg
15
%
Carbohydrates
 
19
g
6
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
15
g
30
%
Vitamin A
 
6648
IU
133
%
Vitamin C
 
62
mg
75
%
Calcium
 
460
mg
46
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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