Are you looking to shake up your weeknight meal routine? Look no further than Vijay’s favorite Paneer-Peas-Potatoes Sabzi recipe! This Indian curry brings together hearty potatoes and sweet green peas for a filling and flavorful meal that will transport your taste buds straight to Mumbai.
But what really sets this recipe apart is the inclusion of Paneer – a type of Indian cheese with a unique texture and earthy flavor. The paneer’s mild, creamy taste is the perfect complement to the savory potatoes and sweet peas, making for a dish that is both comforting and satisfying.
As an added bonus, this recipe is incredibly easy to prepare, with most ingredients likely already in your pantry – making it the perfect meal for those nights when you just don’t have the energy to cook something complicated.
So what are you waiting for? Let me show you how to make my favorite paneer-peas-potatoes sabzi recipe so you can indulge in some authentic Indian cuisine tonight.
Why You’ll Love This Recipe
Are you searching for a satisfying and flavourful vegetarian dish that’s perfect for dinner tonight? Look no further than Vijay’s favourite Paneer-Peas-Potatoes Sabzi recipe! This dish is a mouth-watering combination of tender green peas, creamy paneer, and crispy potatoes that are seasoned to perfection with aromatic spices.
But what sets this recipe apart is its versatility. You can enjoy it as a standalone main dish or pair it with freshly cooked rice or naan bread. The recipe also allows for many substitutions and variations, so you can customize it to your liking.
Furthermore, the ingredients used in this sabzi recipe are both affordable and accessible. You don’t need any out-of-the-ordinary items to create a delicious meal that will please even the pickiest eaters.
What’s more, cooking this sabzi recipe is so easy that anyone can prepare it regardless of their cooking skills. Even if you’re new to cooking Indian cuisine, the step-by-step instructions will make sure you follow along effortlessly.
As a bonus, this recipe features baby potatoes, which provide an excellent source of fibre and nutrients while keeping the carb count low.
To sum up, Vijay’s favourite Paneer-Peas-Potatoes Sabzi recipe offers incredible taste, flexibility, affordability and ease-of-cooking – making it a must-try for anyone looking for an Indian-inspired vegetarian dish.
Here are the ingredients you will need to make Vijay’s favourite Paneer-Peas-Potatoes Sabzi recipe:
- 2 medium potatoes – peeled and cut into small cubes
- 1 bell pepper – seeded and finely chopped
- 1 carrot – peeled and finely chopped
- 3 large tomatoes – grated or pureed in a blender
- 1 onion – finely chopped
- 2 cloves garlic – minced
- 1-inch piece of ginger – grated or minced
- 1 green chili pepper – minced (optional)
- 1 tablespoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- Oil, for cooking (vegetable, sunflower or canola)
- 225g paneer (Indian cheese) – cut into small cubes or crumbled
- 1 cup green peas
- Coriander leaves, for garnish
The combination of fresh, colorful seasonal vegetables like bell peppers and carrots with flavorful spices like cumin, chili powder, and coriander create a bright and savory harmony in this dish. Paneer is a versatile ingredient that adds a creamy and meaty texture to vegetarian dishes. Red chili powder adds a subtle heat to compliment the sweetness of the peas, while coriander powder gives an earthy flavor that pairs well with the other spices. The addition of fresh coriander leaves creates an herbal aroma that elevates any curry dish.
The Recipe How-To
Now comes the exciting part, which is learning how to prepare this delicious Vijay’s Favourite Paneer-Peas-Potatoes Sabzi Recipe. Follow these simple steps and become a pro in Indian cooking.
Step 1: Preparing Panir
To prepare the paneer, take 500 grams of milk in a pan and bring it to a boil. Once the milk starts boiling, lower the heat and add 2 tablespoons of lemon juice or vinegar. Stir the milk continuously until you see it curdling. Remove from heat and strain the mixture using a muslin cloth. Rinse the paneer to remove any sourness of lemon/vinegar. Place it on the muslin cloth and squeeze out excess water. Set aside the paneer.
Step 2: Cooking Potato-Carrot Curry
Heat 2 tablespoons of oil in a pan, add some cumin seeds and let them splutter. Add one sliced onion, some finely chopped ginger and garlic cloves, 1 sliced green chili. Saute until onions turn translucent.
Next, add three large diced potatoes and one diced carrot to the pan, cook for few minutes until half-done.
Now add one teaspoon of red chili powder, one teaspoon of coriander powder then mix everything well.
Cook the everything covered for 6-7 minutes on medium flame so that potatoes are fully cooked.
Finally, add fresh green peas or frozen green peas to the pan along with salt to taste, then stir again. Shut the lid of the pan tightly and let it cook for 5-6 minutes over low flame until peas are done.
Step 3: Combining Paneer with Peas-Potato Curry
In another pan, take some oil , add cumin seeds let it crackle Add diced onion, saute until they turn translucent.
Add fresh or canned tomato puree along with salt and red chili powder as per your taste preference. Cook till oil starts separating from sides.
Add boiled potato cubes, boiled paneer cubes along with cooked peas into pan containing tomato sauce. Mix everything nicely.
Garnish your Vijay’s Favourite Paneer-Peas-Potatoes Sabzi Recipe with some coriander leaves and serve along with roti or rice or just as a side dish on any meal occasion.
Substitutions and Variations
The beauty of this Sabzi recipe is that it’s incredibly versatile and easy to customize based on your preferences or what’s in your pantry. Here are a few substitutions and variations to consider:
1. Veggie Swap: You can replace the peas with any other vegetables that you have on hand such as carrots, bell peppers or even lauki ki (bottle gourd). Similarly, instead of potatoes, you can try using dry aloo (potato) or add some carrot for extra crunch.
2. Spice It Up: If you’re looking for an extra kick of spice, feel free to play around with the chili powder. You could use both red and green chili powder or even add some finely chopped green chilies to the masala.
3. Paneer Swap: If you’re out of paneer, you can easily swap it out for other proteins like tofu, chickpeas or kidney beans. This would give the dish an entirely different texture and flavor profile.
4. Curry Variation: This recipe can also be altered based on how much curry you want in the dish. If you want more curry-like consistency, add more water to create a thicker gravy. You could also make a separate paneer curry by using this recipe as your base and adding water, Thai red curry paste or coconut milk.
5. Leafy Green Addition: For some added nutritional value, throw in some leafy greens like spinach or kale towards the end of cooking time. This would lend some fresh greens to the otherwise warm and comforting Sabzi.
The possibilities with this recipe are truly endless, so feel free to get creative and test different ideas to find what works best for you!
Serving and Pairing
This paneer-peas-potatoes sabzi recipe is a perfect dish to serve as a side or a main course in your next Indian feast. The combination of paneer, peas, and potatoes creates a rich and flavorful blend of textures that will make your taste buds dance.
I recommend serving this dish hot with a side of naan bread, roti, or rice to soak up all the delicious curry sauce. The soft and pillowy texture of naan bread perfectly complements the creamy consistency of the paneer-peas-potatoes sabzi. Or if you prefer a lighter option, pair it with some fresh leafy greens or cucumber salad that will provide a refreshing contrast to the warm and spicy notes of the curry.
If you want to add some extra hearty vegetable dishes to your meal, I recommend serving this paneer-peas-potatoes sabzi alongside some other Indian curries such as aloo gobi or matar paneer. These vegetable-based curries will amplify the flavors and make for a satisfying and well-rounded meal.
For those who love spicy food, I suggest adding some sliced green chilies or red chili powder to the dish, which will give it an extra kick of heat. And for those looking for something sweeter to balance out the spice, try adding some diced bell peppers or carrots into the mix to create a natural sweetness that blends beautifully with the savory notes.
Ultimately, this versatile dish can be served in multiple ways, making it an excellent addition to any mealtime rotation. So go ahead and experiment with different sides and pairings until you find your perfect combination!
Make-Ahead, Storing and Reheating
Now that you have made this delicious Vijay’s favorite paneer-peas-potatoes sabzi recipe, you might wonder how to store and reheat the leftovers. Fortunately, this dish can be stored and reheated with ease!
If you want to make this dish ahead of time, you can prepare it up until the point where the paneer is added. Once everything is cooked, remove from heat and let it cool down to room temperature. Store in an airtight container in the refrigerator for up to 2-3 days. This will allow the flavors to develop and intensify even further.
When reheating, add a little bit of water or broth to get everything moving and avoid sticking to the bottom of the pan. Gently reheat on the stove on medium-low heat, stirring occasionally, until everything is warmed through.
Pro tip: When reheating paneer, it’s best not to overcook it, as it can become rubbery if heated for too long. So keep an eye on your dish and take it off the heat as soon as everything is hot and ready.
If you have leftovers that you don’t plan on eating anytime soon, you can also freeze them for later. Let the dish cool down completely before transferring into an airtight container or a freezer bag. Freeze for up to 1-2 months.
When you are ready to eat your frozen paneer-peas-potatoes sabzi again, let it defrost overnight in the refrigerator before reheating through any of the methods mentioned above.
With these storing and reheating tips, you can make this amazing recipe ahead of time or enjoy leftovers for days without losing any of its amazing flavors!
Tips for Perfect Results
When it comes to making Vijay’s Favorite Paneer-Peas-Potatoes Sabzi Recipe, there are a few key tips to keep in mind to ensure that your dish comes out perfectly every time. From selecting the right ingredients to cooking techniques, here are my top tips for making this delicious Indian curry.
First and foremost, it’s important to use high-quality ingredients. Look for fresh vegetables, such as crisp bell peppers and juicy tomatoes, to ensure that your sabzi has the best flavor possible. When it comes to the paneer, try to find a good quality option that is firm and crumbles easily.
Another important tip is to cook the potatoes until they are just tender. If you overcook them, they can become mushy and fall apart in the sabzi. Similarly, be careful not to overcook the green peas, as they can become tough and lose their vibrant color.
When it comes to the sauce for this dish, be sure to give it enough time to simmer and develop flavor. You want the spices and aromatics to meld together seamlessly for a rich, complex taste. Don’t rush this step by turning up the heat; trust in the slow simmer and let the flavors develop naturally.
For an extra boost of flavor, fry some cumin seeds in oil before adding them to the sauce. This simple step brings out the nutty, warm flavor of cumin and adds depth to the dish.
Finally, don’t forget to garnish your sabzi with fresh cilantro leaves for a pop of color and fresh herbaceousness. These leafy greens offer a nice contrast to the creamy paneer and hearty potatoes.
By following these tips, you’ll be sure to create a delicious pot of Vijay’s Favorite Paneer-Peas-Potatoes Sabzi that will have everyone coming back for seconds!
This Vijay’s Favourite Paneer-Peas-Potatoes Sabzi Recipe is a true gem that you should definitely keep in your recipe arsenal! With its versatile ingredients and scrumptious flavor, it can be enjoyed as a side dish or as a complete meal on its own. Don’t let its complex name intimidate you. Just follow the simple steps outlined in this article, and you’ll be well on your way to culinary glory.
Using the right ingredients and following the tips shared in this article will ensure that your paneer-peas-potatoes sabzi recipe turns out perfectly every time. And if you’re looking to switch things up, try some of the substitutions and variations mentioned here to create a dish that is uniquely yours.
So go ahead, give it a try! Serve it at your next dinner party or prepare it for a cozy family dinner. This recipe is sure to impress everyone who tastes it, and you’ll be hailed as a master chef in no time. Trust me; once you make this dish, it will become a staple in your kitchen for years to come!
In conclusion, with its irresistible flavors and easy-to-follow process, this Vijay’s Favourite Paneer-Peas-Potatoes Sabzi Recipe deserves a spot in every foodie’s cookbook. So add it to yours today and get ready to impress your guests with this delectable Indian curry.
Vijay’s Favourite Paneer-Peas-Potatoes Sabzi Recipe
- 2 cups green peas (defrosted or fresh, as available)
- 2 medium potatoes
- 2 medium tomatoes
- 3/4 cup panir, grated
- 2 1/2 teaspoons coriander powder
- 3/4 teaspoon red chili powder
- 2 medium onions
- 1 small onion
- 5 garlic cloves, mashed
- 1/2 inch piece ginger, mashed
- 1 1/2 teaspoons cumin seeds
- 2 tablespoons olive pomace oil
- 1 green chili
- 1 1/2 teaspoons salt (to taste)
- 3 tablespoons coriander leaves, finely chopped
- Before you start preparing this dish please ensure that you have defrosted the greenpeas.
- To do that, please keep the frozen greenpeas outside on the kitchen countertop in a bowl of water for atleast 20 minutes before you start cooking.
- Now, to begin with, heat oil in a wide bottomed pan.
- Add the cumin seeds and allow to splutter.
- Then toss in the finely chopped onions and green chilli.
- Mix thoroughly. You may now add a dash of salt to allow the onions to stir-fry sooner to a translucent pinkish-brown stage.
- Now, using a mortar and pestle, you have to smash the garlic cloves and ginger to a fine paste like consistency. Smash thoroughly for about 5 minutes until you see no more thick piece of ginger or garlic. It should be merged like one thick semi-wet paste.
- Now, fold in the greenpeas (throw out the water of the bowl and wash the greenpeas in 2-3 changes of water before folding it in), grated paneer and cubed potatoes.
- Mix thoroughly well. You may add 1/2 a glass of water now to avoid the veggies sticking to the bottom of the pan.
- Then fold in all the spices i.e. turmeric, red chilli and corriander powders. Mix very well.
- Stir in salt to taste and you may now add more water.
- Fold in the finely chopped tomatoes.
- Cook on medium flame, covered with a thick pan, for about 10 minutes.
- The vegetable has to be dry and there should be no water remaining in the thick bottomed pot.
- Garnish with finely chopped corriander leaves.
- Serve hot with Indian phulkas or rotis (Indian flatbreads).
- Vijay relished this dish with three home-made Aloo parathas smeared with a dollop of fresh ghee. Yum!
- Enjoy with fresh yoghurt as well if desired.