~ Quick Fix: Paneer in Creamy Sauce…

Got 15 minutes?? Then give this recipe a try!


– 1 big Onion

– 2 tablespoons Tomato paste

– 1 medium Bell pepper (any color!)

– 500 grams Paneer

– 1 tablespoon Ginger garlic paste

– Masale: 1 tablespoon cumin seeds, 1 teaspoon turmeric powder, 1 tablespoon coriander powerder, 1 teaspoon red chilly powder, 1 tablespoon dried methi and salt to taste

– 1 cup skim milk

– 1 tablespoon Olive or any other cooking oil

– Chopped Coriander leaves for garnish.


1. Cut all the vegetables into small pieces.

2. Heat oil in a pan, add cumin seeds and allow to splutter.

4. Add onion, sauté and then add the bell pepper and tomato paste, continue to sauté.

5. Once vegetables are close to done, add all the other dried masala, also dried methi/fenugreek leaves, except salt. Make sure to not cook the vegetables throughly as some crunch is desired.

6. Keep stirring and tossing and now add milk. If needed, add some water. Make sure to not add too much, since a lot of gravy is not our aim, we want it just enough to make bring it all together.

7. Now add paneer pieces, gently toss, and as you see it bubbling, cover the lid and switch off the gas, allow to sit for 5 mins.

8. Now add salt, and mix well. Adding the salt later prevents the milk from curdling.

9. Garnish with chopped coriander leaves.

10. Enjoy with hot Rotis, Parathas, Naan or Rice!

And surely lemme know how you liked it!!


~ Tava Paneer…

Paneer is my all time favorite and I am always looking to try new styles of cooking Paneer (which trust me, is super versatile to begin with) and this was one of those kinda experiments that turned out super yummy and hence sharing with you all.

Serving Size: 2 – 3 people


– 2 tablespoons of Olive Oil

– 1 teaspoon Cumin Seeds

– 1 Big Cardamom

– 1 Big Red Dried Chilly

– 1 Bay Leaf

– 1/2 cup Onions cut long

– 1 teaspoon Ginger-Garlic Paste

-2 small Green chilies diced 

– 1/2 cup Bell pepper cut long 

– 1/4 teaspoon of Red chili powder

– 1/4 teaspoon of Turmeric 

– 2 heaped teaspoons of Coriander powder

– 1 teaspoon of Kadai Paneer masala

– 1 1/2 tomatoes puréed

– Salt to taste

– 1/4 cup water

– 1 packet Paneer, I use Nanak Paneer 

– Coriander – for garnishing


1) Heat oil in a pan, add the dry spices and cook till cumin crackles. Add onions and saute till they are light brown.Add ginger-garlic paste, green chilies and bell pepper, saute for 2 – 3 minutes.

2) Add all the masala, stir and roast (bhunofy).

3) Add tomato puree and stir, add 1 teaspoon salt and saute for about 8 – 10 minutes. If the tomato masala looks dry, then add some water and continue to saute.

4) Add paneer and stir well to coat all the paneer pieces with the masala and cook for 10 mins on low flame. 

5) Cover and continue cooking on low flame for about an additional 10-15 minutes.

Garnish with coriander and serve with roti or naan. Enjoy!!

Lemme know how you liked it!! Have a good weekend 😃