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paneer ki sabji

Paneer Ki Sabji | Paneer Gravy Recipe

Updated By Geeta
Paneer ki sabji is spiced pan-fried paneer preparation in a delicious gravy made with basic ingredients which are easily available in the kitchen.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course curry
Cuisine Indian
Servings 4 people
Calories 390 kcal


  • Non-stick pan
  • deep bottom pan or kadai


For spiced pan-fried paneer

  • 350 gm Paneer (Indian Cottage Cheese)
  • 1 tbsp ghee (clarified butter)
  • 1/2 tsp kashmiri red chili powder
  • 1/8 tsp turmeric powder

For paneer ki sabji gravy

  • 2.5 tbsp ghee
  • 1/2 tsp cumin powder
  • 2 onion
  • 3 tomatoes
  • 3/4 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • 3/4 tsp salt
  • 1 tsp cumin powder
  • 3/4 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 4 tbsp curd
  • 1.5 tbsp roasted chana dal (phutane)
  • 1/2 tsp kasuri methi crushed
  • 1.25 cup water


Making spiced pan-fried paneer

  • Firstly, take 350gm fresh paneer (Indian cottage cheese) and cut it into big cubes.
  • Heat 1 tbsp ghee in a non-stick pan and slide paneer pieces into it.
  • Once it gets golden from one side, flip and continue frying the other side.
  • When both the paneer sides are fried, switch off the gas and add 1/2 tsp kashmiri red chili powder, 1/8 tsp turmeric powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, 1/4 tsp salt, 1/2 tsp coriander powder.
  • Mix paneer cubes with spices. Spices will be coated well on fried paneer. Make sure to switch off the gas before adding the spices.

Making Paneer ki sabji gravy

  • Take 2 onions, peel, wash and cut them.
  • Further, heat 2.5 tbsp ghee in a pan and crackle 1 tsp cumin seeds into it.
  • Now, add finely chopped onion to it.
  • Let the onions get browned.
  • Make a paste of 6 garlic cloves and 1.5 tsp ginger and this paste to the sauteed onions.
  • Saute for 1-2 minutes more.
  • Further, take 3 tomatoes and chop them.
  • Make a puree out of these tomatoes.
  • Add this tomato puree to the browned onions
  • Mix well, continue cooking and add 3/4 tsp kashmiri red chili powder, 1 tsp coriander powder, 3/4 tsp salt, 1 tsp cumin powder, 3/4 tsp garam masala powder,1/4 tsp turmeric powder to it.
  • In the meanwhile take1.5 tbsp phutane (roasted chana dal) in a mixer.
  • Make a fine powder by grinding it.
  • Further, add this roasted chana dal (phutane)  to the 4 tbsp thick curd.
  • Additionally, add 1/2 tsp crushed kasuri methi to the curd.
  • Whisk the curd well with the phutane powder and kasuri methi.
  • The oil will separate from the onion-tomato mixture in some time that we were cooking with spices.
  • Add curd mixture to the prepared onion-tomato mixture.
  • Continue cooking it for 2-3 minutes.
  • Further, add 1.25 cup water to the mixture and bring the gravy to a boil.
  • Add spiced pan-fried paneer to the gravy along with the little ghee that was left after shallow frying the paneer. Boil for 1-2 minutes and switch off the gas.
  • Super delicious, easy to make paneer ki sabji with gravy is ready. Garnish with finely chopped coriander leaves and enjoy with roti, paratha, jeera rice, or pulao.


Notes for Paneer Ki Sabji-
  1. In this recipe, I have used good quality, soft and fresh paneer which is essential for an overall good taste of the paneer ki sabji with gravy. You can substitute fresh paneer with frozen paneer but make sure to use good quality paneer.
  2. After shallow frying paneer, switch off the gas and then add the spices else the spices may get burnt. The addition of spices should be immediate so that they get coated on hot fried paneer.
  3. The consistency of the paneer gravy can be adjusted as per your choice to make it more thick or thin by adding less or more water than specified in the recipe.
  4. Ghee gives a good flavor to the paneer and gravy. However, the use of oil is also fine.
Keyword paneer ki sabji