Monday, September 16, 2013

Spicy Mix Vegetable and Paneer

A quick curry made with Fresh vegetables and Paneer (cottage cheese) simmered in aromatic Indian spices.

Carrot, cut into 1/2 inch cubes - 1 medium
French Beans, cut into 1/2 inch piece - 5-6
Cauliflower florets - 1/2 cup
Green Peas -1/4th cup
Capsicum, cut into 1/2 inch cubes- 1 medium
Paneer, cut into 1 inch cubes - 1 cup
Onion, sliced - 1 medium
Tomato,chopped - 2 medium
Green Coriander, chopped - 2 tablespoon
Green Chilli -2
Ginger - 1 1/2 inch piece
Garlic -3-4 cloves
Oil - 3 tablespoon
Cumin, whole -1 teaspoon
Coriander, whole -1 tablespoon
Red chilli whole - 3-4
Turmeric powder - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam Masala powder - 1 teaspoon
Salt to taste


Dry roast the cumin and coriander seeds along with the red chillies and grind coarsely.
"Spicy Mix Vegetable and Paneer"
Grind 1 inch ginger, garlic and green chillies into a smooth paste. Chop the remaining ginger finely and keep aside. Boil the green peas with a pinch of salt until it turns tender. Drain peas and keep the water for later use.
Heat 1 tablespoon oil in a kadhai and add the sliced onion, once the onion turns translucent add the coarsely ground masala fry until the onion turns golden brown. Add the ginger garlic and chilli paste and fry for 2 minutes.
Add the cauliflower, carrot , beans and stir. Cover with a lid and let it cook on low heat until the vegetables are almost done, if required add some water( use water in which we had boiled the green peas). Now add the coriander powder, turmeric powder and red chilli powder and stir ensuring that all the vegetables are coated with the masala.
Add the boiled peas and tomatoes, cook for another 4-5 minutes. Add capsicum, paneer, salt and stir. Add 1/2 cup of water and let it cook on medium heat till all the water has dried off and oil starts leaving the sides of the kadhai. Add garam masala powder , chopped coriander and ginger and give it a good stir.

Serve hot and enjoy.

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