This is a pure vegetarian paneer recipe with poppy seeds, This recipe has no onions and no garlic. Very easy to prepare and no doubt it is very delicious.
Before we start with the recipe we need to soak poppy seeds in some water for at least 30 minutes before grinding these. I first wash these using a thin pore strainer under the running tap water. That’s what I personally feel easy without wasting any of these tiny seeds in order to discard any of the impurities or sand particles if it has. Always buy good-quality poppy seeds that are much cleaner and ready to use. Find more Pneer recipes in this blog.
Step-by-step directions to prepare Paneer with Poppy seeds
Simply soak poppy seeds in some clean water after washing.
Into a saucepan heat up some oil and add regular cumin seeds, or say shahi jeera, then some black cumin seeds, and a few fenugreek seeds. Let these splutter and quickly saute these. Then immediately add finely chopped 1 large-sized ripe tomato in it and stir.
Along with the tomatoes add some cumin powder, coriander powder, turmeric powder, red chili powder, and grated ginger. Saute these together sometime. After some time tomatoes are softened now, at this point add garam masala powder, sprinkle some salt as required, and mix. Also, I am adding some green chilies finely chopped, and mixed.
After these are being soaked for about 30 minutes or more, discard the excess water but use some water to help these grind into a smooth paste and keep aside for later use.
Next, into the tomato mixture add some frozen peas and saute for 1 minute. Now at this point add the poppy seeds paste into the gravy along with some water. Give it a mix and cook for 1 minute. I have added a little more water to adjust the consistency before adding panner into it. I’m also adding 1/2 a teaspoon of sugar to give it a nice sweet flavor. Next, add the paneer, and some chopped coriander leaves. Mix gently and add some water if required. Mix nicely, let this cook, and simmer on low flame for a few minutes. Make sure to taste the salt at the end. Open cook few minutes and then cover and cook for 10 minutes or until the gravy looks thick and lovely.
I hope you like this recipe. Enjoy this paneer gravy with roti paratha or naan or plain or fried rice. Below is the full attached video for the recipe
Print recipe below
Paneer with Poppy seeds
Ingredients
- 2 cups (diced) Paneeer
- 1/3 cup Poppy seeds
- Water (as required)
- 1 large Ripe Tomato
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Black cumin seeds
- 1/4 teaspoon Fenugreek seeds
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 teaspoons Grated ginger
- Salt as per taste
- 1/2 teaspoon Sugar
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Garam masala powder
- 2 tablespoons Coriander leaves chopped
- Water as required