Gobhi Paneer

By Chef Shantanu Gupte

From Health Mange More

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

You can rustle up this dish of cauliflower and cottage cheese in the matter of a few minutes

Short History: Cauliflower is a vegetable that is known to have been cultivated in Cyprus during the Middle Ages. There is historical evidence that suggests that the ancient Egyptians, Greeks, and the Romans cultivated and consumed cauliflower too. The cultivation of cauliflower in India is only about 150 years old, when England introduced it to India. The Gobhi Paneer is one such Indian main course dish made of cauliflower and paneer that is had during meals..

What is Gobhi Paneer: Gobhi Paneer is an Indian preparation of cauliflower and paneer (cottage cheese). The Gobhi Paneer recipe is a dry preparation that majorly uses fresh spices and vegetables. It is a popular sabzi among vegetarian and paneer lovers alike. The Gobhi Paneer recipe is easy to prepare and can be made in a relatively short time..

Cooking Tips: Use fresh spices, paneer and vegetables. You can directly add the cauliflower florets to the tempering and add a little water to cook instead of blanching the cauliflower florets first. The fresh and dry spices can be adjusted to suit one’s taste..

Serving Suggestion : Gobhi Paneer is a classic Indian sabzi that is best eaten with chapati, roti or plain paratha..

Health Tips:

The Gobhi Paneer is a very nutritious sabzi. While the cauliflower is cholesterol- and fat-free, it is rich in vitamins C and K and is a good source of folate.

Ingredients

Cauliflower, cut into small florets 1 cup
Low fat cottage cheese (paneer), cubed 150 gms
Turmeric powder ½ tsp
Refined oil 1 tbsp
Mustard seeds ½ tsp
Garlic, finely chopped ½ tsp
Ginger, cut into thin strips ½ tsp
Green chilli, slit 1
Curry leaves 20 to 25
Medium onion, sliced ½
Red chilli powder ½ tsp
Salt to taste
Medium tomato, sliced 1
Green peas, blanched 3 tbsps
Lemon juice ½ tbsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Boil 2 cups water in a deep non-stick pan, add ¼ tsp turmeric powder and cauliflower florets and cook till cauliflower is a little soft. Drain the florets.
Heat oil in a non-stick pan and add mustard seeds. When they splutter, add garlic, ginger, green chilli, curry leaves and onion and saute till onion is lightly coloured.
Add remaining turmeric powder, red chilli powder and salt, mix well and saute for ½ minute.
Add tomato, low fat cottage cheese and green peas and toss well. Add cauliflower and mix.
Add lemon juice and turn off the heat. Mix lightly and transfer into a serving dish.
Garnish with ginger strips and coriander leaves and serve hot.