¼teaspoonchilli powder (optional or use more if you want it to be spicy)
½teaspoonkitchen king masala
8-9paneer cubes
2processed cheese cubes(1 cube grated and 1 cube cut into 6 pieces)
salt as per taste
Instructions
Take garlic and onion in a mixer jar and blend to a fine paste.
In a thick bottomed pan, heat oil and butter. Add bay leaf, cardamom, dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing and pureed onion and garlic. Saute for 5-6 minutes on medium flame.
Cut tomatoes in 2-3 pieces. Take in a mixer jar and blend to a fine paste. Add the pureed tomatoes. Mix well. Cover and cook on a medium flame for 10-15 minutes or till moisture is absorbed
Once the tomatoes are soft and pulpy, add all the spice powders one by one – coariander powder, cumin powder, kitchen king masala and salt. Mix and saute for 3-4 minutes till oil separates from the gravy.
Now if you prefer sabji with little gravy, then add ¼ cup water. You can later add more water to adjust consistency you require.If you want a dry sabji, do not add water.
Now add 1 grated cheese cube and mix. Also add paneer cubes and 1 cheese cube (cut into 6 pieces).
Cook for 2-3 mins. Remove from flame and garnish with finely chopped coriander.
Serve this cheese butter masala sabzi with pooris, parathas, kulcha or chapatis.
Video
Notes
Feel free to add more/less cheese & paneer depending on your taste and choice.
If you prefer sabji with little gravy, then add about ¼ cup water. You can later add more water to adjust consistency you require. If you want a dry sabji, do not add water.
You can add any vegetables in this recipe.
After adding paneer cubes to the gravy, don’t cook the gravy for more than 2-3 minutes, else paneer will become rubbery and chewy.