Paneer masala for dosa sandwiches wraps and more because we all want easy versatile recipes to get through the week. In this paneer masala recipe the “irresistible Paneer ” is generously tossed with bright array of vegetables , some Indian spices for a great kick and yogurt for creamy texture . It takes no more than 20 minutes to whip up this recipe from scratch . The result is a pan full of rainbow that is balanced in nutrition , low carb on its own and full of flavor.
Paneer is a versatile ingredient in itself. It’s Indian cheese that can be added to anything for extra protein . The best part of paneer is that it takes up whatever flavors you add into it . I love making paneer masala / paneer ki subzi so many ways. This Paneer masala recipe is one of my favorite ones and that is the reason I had to share it with you guys.
Paneer is one ingredient that is most popular in every Indian household. Paneer being native to North India isn’t confined to North Indian cooking. All other cultures love to include paneer in their diet in some or the other form. We all love the classic Paneer Tikka Masala, Paneer butter Masala, Palak Paneer – the list is endless. Fusion paneer recipes are exciting and refreshing on the dinner table. For example – Instead of going for potato masala dosa which is a classic South Indian dish , I mostly make Paneer masala dosa. It is more nutritious and needless to say outright delicious .
Back to school days are here so I quickly wanted to share this absolutely versatile and easy recipe with you . We all constantly thrive to pack healthy lunch for our kids. We want them to enjoy their meal as well as keep it balanced with right amount of protein , carbs and fiber.
And this paneer and loaded veggies recipe my friend is a very easy way to get it all. This paneer recipe is a family favorite especially with kids.
How do I make this Paneer masala ?
Just chop your veggies and paneer. Stir fry in a pan with spices . Add some tomato puree . You may add yogurt or mayo for creaminess . This masala can be highly customized by using veggies of you choice. You may play with the spices too. If eating it with rotis you may add crushed tomatoes/ puree for gravy or enjoy his dry version. There is absolutely nothing right or wrong while making this masala. The result is delicious.
How to use this paneer masala?
Stuff it in dosas… yummm
Use as a filling for wraps, rolls , frankie
Stuff in toast/ grilled sandwiches
Tastes great if sandwiched between two tortillas – like a desi quesadilla
You may enjoy this paneer masala as subzi beside rotis or parathas.
Why do we like this paneer and vegetable loaded masala ?
Vesratile versatile versatile!
Tastes yum yum yummy
Loaded with protein and veggies
Low carb option on its own
Ready under 20 minutes
This time I made some Paneer masala dosas . What you see here are protein rich dosas without added rice and requires no fermentation. They are crunchy and delicious to the core and the most popular recipe among my readers too.
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Paneer masala for dosa sandwiches wraps
This versatile paneer masala is ready under 20 minutes . Its protein packed and low carb option on its own. Enjoy it in various ways. Great for school or office lunch packs too!
- 2 tablespoon mustard oil *
- 1 cup cubed onions
- 2 teaspoon grated ginger
- 1 tablespoon minced garlic
- 1 cup cubed bell peppers
- 1 small tomato cubed
- 2 cups red cabbage shredded
- ½ cup tomato puree
- ¼ cup yogurt *
- 500 grams paneer cubed
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 2 teaspoon pav bhaji masala*
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon chat masala
- 1 tablespoon ketchup *
- Salt to taste
- Freshly squeezed lemon as needed
- Fistful of chopped coriander
- Fistful of chopped mint
Heat up oil in a wide pan.
Once hot add in cumin, onion, ginger garlic and sautee for 3-4 minutes on medium heat.
Add in the bell peppers and saute for 2 minutes.
Add in the tomato and tomato puree .
Add in all the spices called for including some salt . Mix everything well .
Cover and cook for 3 minutes .
Add in cubed paneer , ketchup, yogurt . Mix well and cook for another 2 minutes on low heat .
Now add in the cabbage , coriander and mint leaves. Cook for a minute. Do not overcook for the crunch.
Taste and adjust seasoning if needed.
Add freshly squeezed lemon as desired.
Recipe link for instant dosa , no rice & no fermentation here. - gluten free Indian crepes .
Using mustard oil elevates the overall flavor. Substitute- You may use cooking oil of your choice and add 1 tablespoon yellow mustard.
You may substitute yogurt with sour cream or mayonnaise. Just skip lemon juice if doing so.
If going low carb skip the ketchup.
If you do not have pav bhaji masala use garam masala instead. If you do not have rest of the spices then use 1 tablespoon curry powder plus 1 teaspoon cayenne instead. Substitute chat masala with some more lemon juice and ¼ teaspoon ground black pepper and rock salt.
This spice level of this recipe is 3 on 5 , 5 being hot. Always adjust the heat according to your taste.
This is a dry paneer masala recipe. You may make gravy by adding 1 cup tomato puree .
If using store bought paneer it tends to be very hard here in United States. Just dunk paneer cubes in hot water for 5 minutes and then proceed with the recipe.
Purple/ red cabbage adds good crunch and fiber plus looks vibrant. If unavailable add in green cabbage.
If you love paneer as much as we do , check out these delicious recipes too-
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