CSA member Kathy Baer highlighted the benefits of preserving the season’s bounty in the freezer by making and sharing this recipe for a veggie-loaded paneer curry. We don’t know the exact secret recipe that she used, but here’s a good option from Hebbars Kitchen if this picture is making you hungry!
Mixed Vegetable and Paneer Curry
Ingredients
For roasting vegetables:
- 3 tsp oil
- 1 package paneer cut into cubes
- 2 tbsp almonds / badam blanched
- 1 potato / aloo chopped
- ½ carrot chopped (or sub another veg)
- ½ cup cauliflower / gobi florets (or sub another veg)
- 1 handful green beans chopped (or sub another veg)
- ¼ cup peas / matar
- ¼ capsicum chopped
For the tomato puree:
- 2 tomato chopped
- 1 inch cinnamon
- 5 cloves
- 2 pods cardamom
- 12 almonds / badam blanched
For the curry:
- 4 tsp oil
- 1 bay leaf / tej patta
- 1 tsp cumin / jeera
- 1 green chilli
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp salt
- ½ cup yogurt whisked
- ½ cup water
- 2 tbsp cream
- 2 tbsp coriander finely chopped
- 2 tsp kasuri methi
Instructions
-
Roast vegetables and paneer in the oven until cooked through.
-
Firstly heat 4 tsp oil to a pan. Sauté 1 onion and 1 tsp ginger/garlic paste until fragrant and soft. Add the curry spices (leaving out the kasuri methi and coriander) and 1 tsp salt. Sauté well.
-
Add tomato puree ingredients and cook until tomato is softened.
-
Add ½ cup whisked yogurt. Stir continuously.
-
Add roasted vegetables and paneer to the curry mixture and mix well. Add ½ cup water and cook for another 10 minutes.
-
Turn off the flame and add 2 tbsp cream, 1 tsp kasuri methi and 2 tbsp coriander. Mix well.
-
Finally, serve mix vegetable curry / mix veg recipe with hot roti, or on a bed of rice or potatoes.