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!
Fistful of chopped mintOr 1 teaspoon dried kasoori methi
Instructions
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.
Notes
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 the cooking oil of your choice and add 1 tablespoon of yellow mustard.You may substitute yogurt with sour cream or mayonnaise. Just skip lemon juice if doing so.If you do not prefer it creamy, skip the yogurt part completely.If going low-carb skip the ketchup.If you do not have pav bhaji masala use garam masala instead. If you do not have the 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 of ground black pepper and rock salt.The 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 of tomato puree.If using store-bought paneer, it tends to be very hard here in the 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.