This is one version of my creamy paneer sabji made with minimum spices. The richness of cream and paneer are a good combination and has simple flavours which will make you satisfied.
2 cups cubed paneer
2 cups tomato puree (nearly 6 tomatoes)
3 cups of finely chopped celery/cabbage
1 teaspoon cumin seeds
2 tablespoon peanuts
1 big crushed dry chilli
1/2 cup chopped cilantro
2 teaspoon salt
1 tablespoon fresh cream
2 teaspoon ginger paste
2 teaspoon of tapioca starch (optional for thickness)
2 tablespoon oil
Please check (Measurements)
Process: For Puree, boil and peel the tomatoes, blend and strain them. Use the filtered part.
Heat 1 tablespoon oil in a medium saucepan. Add the celery and saute it on medium heat till the celery turns golden brown. Put it in a blender, with peanuts,1/4 cup water, and red dry chili. Heat remaining oil in the same pan, add the cumin seeds, ginger paste and saute for a minute. Add the blended mixture of celery and tomato puree. Keep on constantly stirring on medium heat and cook till it shows some bubbles (this will take 3-4 minutes). Mix tapioca starch with 1/2 cup of water and add to the mixture. Put the paneer and cream, mix well. Cover with a lid and cook for 3 minutes on low heat.
Turn off the stove and garnish with cilantro. Ready to serve.
Note: After adding the tapioca starch if the sauce of the sabji becomes too thick then you can add a little water, depending on your desired thickness.