Red Wine Paneer with Sabutdana

Finally an alcoholic veg recipe from me 🙂 . I was fed up of not cooking for quite long, due to my hand injury. But this Sunday watching TLC whole day, I ran to kitchen, and cooked this dish with whatever came in my hand. And it came out pretty good.


  1. Paneer, chopped into small cubes, about 100 gms. Tofu can also be used in the dish.
  2. Sabutdana, soaken for about 3 hours, 1/2 cup
  3. Red wine, about 1/2 cup
  4. Olive oil, for cooking
  5. Salt
  6. Black pepper
  7. Fresh coriander
  8. Black sesame seeds (1 tea spoon)
  9. Onion, chopped, 1
  10. 1/2 lemon.

This dish involves two parts. One, cooking the paneer, and second, preparing sabutdana khichdi.

Part I The red wine paneer

  1. Toss 1 tea spoon of black sesame seeds on a hot pan.IMG_20150614_164649
  2. Add some oil, about 1 tea spoon, and throw in diced paneer.
  3. Keep tossing, till you get some good red colour on paneer.
  4. Now throw in finely chopped onions. Toss them.
  5. Sprinkle salt and pepper according to taste.
  6. Now add red wine, about half a cup.
  7. Keep stirring on low heat till, you get a consistent gravy.
  8. Garnish with some chopped fresh coriander.


Part II Sabutdana

  1. Drain the soaked sabutdana.IMG_20150617_122426
  2. Take a clean pan, and some oil.
  3. Heat the pan on low flame. Throw in the sabutdana.
  4. Keep stirring. Sabutdana will stick to the pan very quickly.
  5. Sprinkle salt and keep stirring.
  6. Its done when, everything tries to stick and forms a lump.
  7. Add a dash of some lemon juice and serve with paneer.



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