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Lobia Paneer

Aparna Parinam
20 minutes
Prep Time
15 minutes
Cook Time
4 People
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Paneer is one of the most popular food ingredients in North India. It is fresh cheese known as Indian cottage cheese. Its unique milky flavour makes it one of the essential ingredients in eastern India to prepare a variety of sweets like ras malai, Rasgulla, chum-chum, Sandesh etc. And I have adapted this recipe from the cookbook, ‘Paneer Khazana by Neena Puri’

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. 1 cup paneer (Indian cottage cheese)
  2. 1 onion , Chopped
  3. 1 teaspoon ginger paste
  4. 1 teaspoon red chilli powder
  5. 1 teaspoon coriander powder
  6. 1 teaspoon garam masala
  7. 2 teaspoons amchur powder (dried mango powder)
  8. 1 tablespoon coriander leaves, chopped
  9. 1/2 teaspoon turmeric powder
  10. 1/2 cup Lobia/cow peas


  1. Soak cow peas for 5-8 hours. Pressure cook for 2 whistles. Heat oil in a pan. Fry onions till it becomes translucent.
  2. Add finely chopped tomatoes and ginger paste. Or you can add amchur powder instead of tomatoes. Saute for a few minutes. Add all the dry powders (masala) Mix well.
  3. Add boiled peas and mix well.Add two cups of water. Let this mixture boil well.
  4. When the gravy becomes thick, add paneer pieces, and let it simmer for few minutes until the curry becomes thick. Garnish with coriander.
  5. Serve this 'protein rich' curry with bread or roti.

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Shashi Bhargava
Shashi Bhargava   May-02-2017

Looks amazing!

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