Indian vegetarian Sanjeev Kapoor

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Indian vegetarian Sanjeev Kapoor

Soft paneer cubes cooked in flavorful sauce along with spices gets the creaminess of other ingredients making this recipe an irredistable treat. This is one of the easiest versions you can find; it goes really well with a weekend menu or a quick lunch with friends and family. It’s perfect with rice or pasta. You can make it more traditional by preparing Naan or Roti.

You can use the delicious sauce with tofu or substitute meat with different vegetables and mushrooms. Even an eggplant taste amazing in this recipe. It’s always very favulous and easy to cook. If you add tofu, the dish will taste more like Paneer Makhani, where Indian cheese is added to the sauce. This vegetarian version features healthy fats and is rich in proteins.

Indian vegetarian Sanjeev Kapoor

You can find Sanjeev Kapoor in almost every restaurant in North India. It's a deeply flavorful sauce with vegetables and cream served with several cheese types. It's a perfect side dish to rice, roti or naan. This is a vegetarian version of a popular, delicious Indian meal.

Course Lunch & dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 385 kcal


For the gravy

  • 225 ml onion, chopped
  • 1 tomato, chopped
  • 15 ml ginger-garlic paste
  • 6 cashew nuts
  • 1 green chili, chopped
  • 3 ml cumin seeds
  • 15 ml oil
  • 5 ml salt

For the Sanjeev Kapoor

  • 15 ml oil
  • 225 ml tomato pure
  • 225 ml tofu
  • 15 ml red chili powder
  • 8 ml turmeric powder
  • 8 ml Garam masala
  • 8 ml coriander powder
  • 8 ml ginger-garlic paste
  • 5 ml cumin seeds
  • 4 cloves garlic
  • 2 big cardamoms
  • 3 bay leaves
  • 30 ml dried fenugreek leaves
  • 5 ml asafoetida
  • 60 ml milk cream
  • 4 ml sugar
  • 3 ml salt
  • 10 g coriander leaves, chopped


  1. Prepare the gravy: take a pan and heat over medium heat asafoetida, cimun seeds and paste. Sauté for 3 minutes.

  2. Add nuts, onions and stir fry until golden. Add tomatoes and chili and fry again until tomatoes are soft. It takes around 4 minutes. Remove the pan from heat, let the mixture cool down for 3 minutes and blend it with a mixer until smooth. Set aside.

  3. Prepare the Sanjeev Kapoor: take a pan, heat it over medium heat and add cardamom, cloves, seeds, leaves and fenugreek leaves. Add the paste ad sauté for 4 minutes. Add onion paste, puree and carefully mix for 2 minutes.

  4. Add chili and turmeric powder, masala, coriander and salt and mix everything together. Stir for 2 minutes. Add 60 ml water and mix it well. reduce the heat to high, bring the mixture to boil and stir regularly. Add cream and mix everything again.

  5. Add tofu and fenugreek leaves. Mix them well, cook for 4 minutes. The meal is ready! Add coriander leaves on top and serve immediately. You can refrigerate leftovers for 3 days.


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