Gobhi Paneer
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: Indian
Key Ingredients:
Cauliflower (gobhi)
Low fat cottage cheese (paneer)
About Gobhi Paneer
Table of Contents
You can rustle up this dish of cauliflower and cottage cheese in the matter of a few minutes
Read More- Cauliflower, cut into small florets 1 cup
- Low fat cottage cheese (paneer), cubed 150 gms
- Turmeric powder ½ tsp
- Refined oil 1 tbsp
Step 1. 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.
Step 2. 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.
Read MoreIngredients
- 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
How to Make Gobhi Paneer (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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