Sabji with paneer in cream
4 servings
30 minutes
Sabji with paneer in cream is the embodiment of softness and aromas of Indian cuisine. The history of this dish roots back to traditional village recipes where fresh vegetables and tender paneer cheese transform into a rich, warming meal. The cream's tenderness softens the spiciness of the spices, creating a harmonious balance of flavors. The creamy sauce soaks into zucchini, broccoli, and juicy tomatoes, revealing their natural sweetness. Adyghe cheese or paneer adds structure and richness. This dish is perfect for a cozy home dinner, pairing well with fragrant rice or fresh naan bread. Sabji with paneer is not just food but a gastronomic journey into the world of spicy Indian flavors.
1
Cut the cheese into cubes, chop the dill, sauté the dill and cheese in butter until golden brown, can add salt. Remove from heat.
- Adyghe cheese: 200 g
- Dill: to taste
2
We cut the zucchini into medium cubes, divide the broccoli into small florets, and cut the tomatoes into large cubes so they don't fall apart.
- Zucchini: 1 piece
- Broccoli: 200 g
- Tomatoes: 2 pieces
3
In a pan with vegetable or butter, sauté broccoli, add zucchini, simmer for 5-7 minutes, add half the tomatoes, simmer for 5 minutes - check the readiness of broccoli and zucchini with a fork - if ready - mix cream with spices, add Adyghe cheese (or paneer) to the vegetables along with the remaining tomatoes and cream - mix and simmer for 5 minutes. Remove from heat.
- Broccoli: 200 g
- Zucchini: 1 piece
- Tomatoes: 2 pieces
- Cream 20% fat: 150 g
- Adyghe cheese: 200 g
- Ground paprika: 1 teaspoon
- Ground coriander: 1 teaspoon
- Asafoetida (hing): 1 teaspoon
- Salt: 1 teaspoon
