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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

  1. Roast vegetables and paneer in the oven until cooked through.

  2. 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.

  3. Add tomato puree ingredients and cook until tomato is softened.

  4. Add ½ cup whisked yogurt. Stir continuously.

  5. Add roasted vegetables and paneer to the curry mixture and mix well. Add ½ cup water and cook for another 10 minutes.

  6. Turn off the flame and add 2 tbsp cream, 1 tsp kasuri methi and 2 tbsp coriander. Mix well.

  7. Finally, serve mix vegetable curry / mix veg recipe with hot roti, or on a bed of rice or potatoes.