How to Make Paneer Sabji at Home (Easy Restaurant-Style Recipe)

Paneer sabji is one of India’s most loved vegetarian dishes: cubes of paneer simmered in a spiced onion-tomato gravy. It pairs perfectly with roti, paratha, jeera rice, or even soft bread.

This recipe is simple, forgiving, and ready in about 35–40 minutes—ideal for beginners and busy weekdays.

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What you’ll need

Ingredients (serves 3–4)

For the gravy

• Paneer — 250 g (cut into cubes)
• Onions — 2 medium, finely chopped
• Tomatoes — 3 medium, pureed (or ½ cup tomato puree)
• Ginger-garlic paste — 1½ tsp
• Green chilli — 1, slit (optional)
• Oil or ghee — 3 tbsp
• Salt — to taste

Spices

• Cumin seeds — ½ tsp
• Turmeric — ¼ tsp
• Red chilli powder — ½–1 tsp (adjust heat)
• Coriander powder — 1½ tsp
• Garam masala — ½ tsp
• Kasuri methi (dried fenugreek) — ½ tsp, crushed

Optional (but recommended)

• Fresh cream or malai — 2 tbsp
• Coriander leaves — for garnish
• Capsicum — ½, diced (adds color and crunch)

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Step-by-step method

1. Prep the paneer

• Cut paneer into 1-inch cubes.
• If store-bought paneer feels hard, soak cubes in warm water for 10 minutes, then drain.
• Pat dry lightly before adding to the gravy (helps it hold shape).

Optional: Lightly pan-fry paneer in 1 tsp oil until golden on edges. Set aside. This adds restaurant-style texture.

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2. Make the base masala

1. Heat oil or ghee in a kadai or deep pan on medium heat.
2. Add cumin seeds. When they splutter, add onions.
3. Cook onions until golden brown (8–10 min). Don’t rush—this is where the sweetness comes from.
4. Add ginger-garlic paste and green chilli. Sauté for 1 minute until the raw smell goes away.

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3. Add tomatoes and dry spices

1. Add tomato puree. Cook until oil separates from the masala (6–8 min).
2. Stir in turmeric, red chilli powder, and coriander powder.
3. Add a splash of water if the masala sticks. Cook until thick and glossy.

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4. Simmer the gravy

1. Add ½ cup hot water (or as needed for your preferred thickness).
2. Salt to taste. Simmer 5 minutes on low heat.
3. Crush kasuri methi between your palms and add it in.
4. Stir in garam masala.

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5. Add paneer and finish

1. Gently add paneer cubes (and capsicum if using).
2. Simmer on low heat for 4–5 minutes. Do not stir aggressively—paneer can break.
3. Turn off heat. Mix in cream if using.
4. Garnish with coriander leaves.

Serve hot with roti, naan, or rice.

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Tips for the best paneer sabji

Tip	Why it works
Brown onions well	Deep, sweet gravy base
Cook tomatoes until oily	Removes raw taste
Low heat after adding paneer	Keeps cubes soft
Kasuri methi at the end	Restaurant-style aroma
Don’t overcook paneer	Rubbery texture

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Variations you can try

Matar paneer

Add ½ cup boiled green peas with the paneer.

Palak paneer style (quick)

Blanch 2 cups spinach, blend smooth, add after tomatoes instead of extra water.

Spicy paneer sabji

Increase red chilli powder or add ½ tsp Kashmiri chilli for color + mild heat.

Dhaba-style

Use extra ghee, fry paneer first, and finish with a knob of butter on top.

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What to serve with paneer sabji

• Roti / paratha — classic North Indian combo
• Jeera rice — light and aromatic
• Laccha onion + lemon — cuts richness
• Plain dal — makes a full thali-style meal

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Storage

• Fridge: 2–3 days in an airtight container
• Reheat: Low flame with 1–2 tbsp water; add fresh coriander
• Freezing: Possible, but paneer texture is best fresh

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Quick checklist

• Golden onions
• Tomato masala cooked until oily
• Paneer added last, simmered gently
• Kasuri methi + garam masala
• Garnish and serve hot

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Pin your favourite paneer spots

Love paneer sabji but don’t always want to cook? Save the best paneer spots near you on your personal food map—home-style dhabas, pure-veg restaurants, and lunch thali places you’d order again.

👉 Explore Mapiefood — build your map of trusted vegetarian eats in your city.

Cook at home when you can. Pin the best when you eat out.