Go Back

Paneer Gulshan Recipe

Radhika
Paneer Gulshan recipe with stepwise photos & video
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine North Indian
Servings 4

Ingredients
  

  • Paneer – 200 gms
  • Onion - 3
  • Tomatoes - 3
  • Capsicum - 2
  • Ginger - 1 inch piece
  • Garlic pods -8
  • Red Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Channa masala powder – 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - 5 tbsp
  • Kasuri Methi - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Lemon juice - 1 tsp
  • Oil – 1 tbsp
  • Salt - to taste



Instructions
 

Preparation:

  • Cut the paneer slab into finger length and capsicum into long strips.
  • Chop onions and tomatoes finely.
  • Grind ginger and garlic to a fine paste.

How to make Paneer Gulshan:

  • Heat oil in a pan. Add cumin seeds and let it sizzle.
  • Add onion and sauté till it turns translucent.
  • Add ginger garlic paste and sauté for 2 more mins over low flame.
  • Add red chili powder, coriander powder, turmeric powder and chana masala powder and sauté well.
  • The spice powders will absorb the oil and the mixture will become dry.
  • Add tomatoes, capsicum and mix well till they are also coated with the spice powders.
  • Add salt, sprinkle a handful of water on top (1/4 cup approx.,) and give it a mix.
  • Close with a lid & cook on medium flame for 4 to 5 mins.
  • The masala will come together into a thick gravy. The raw smell would have disappeared and the oil will float on top.
  • Add the paneer strips, coriander leaves, mix and cook for 2 mins. Switch off stove.
  • Add crushed kasuri methi, lemon juice and mix well.
  • Keep the pan closed for 1 more min for the flavors to merge.
  • Paneer Gulshan is ready.
  • Serve hot with phulkas, rotis or naans.

Video