Saturday, July 2, 2011

Paneer sabzi handi/Indian Cottage Cheese curry with MIxed Vegetables

I tried this the other day and really enjoyed it.

2 cups paneer (indian cottage cheese) cut into cubes
1 cup carrots, cut into med-large chunks
1 bell pepper, cut in the same size as the carrots
1 cup green peas
1/2 cup onions, cubed into the same size as the other veggies
1/2 cup water chestnuts, drained
1-2 potatoes, cubed
1 onion, chopped
1 tsp garlic-ginger
1-1.5 tsp red chili pdr
1/2 cup tomato puree
1.5 tsp coarsely crushed cumin pdr
1 tsp garam masala
1/2 tsp sugar
1/2 cup yogurt
1 tbsp julienned ginger
2 chopped thai green chillies (can use any other med spicy variety)
1 tsp black pepper
1 tsp kasuri methi (dried fenugreek leaves)
1/4 cup cream (optional)
2 tbsp chopped cilantro (for garnish)

Heat oil and fry all the vegetables except the chestnuts together.
Cover and leave until half cooked. Using a slotted spoon, remove the veggies and set aside.

Saute chopped onions in the same oil until translucent. Now add garlic-ginger paste (or fresh chopped). Add red chili pdr and a little water if the mixture looks dry and continue to saute.
Add 1/2 cup tomato puree and continue to saute until the oil starts oozing out from around the tomato. Add the vegetables and cook for an additional 3-4 minutes. Next add coarsely crushed cumin and 1 tsp garam masala.

Add salt and sugar.. Add 1/2 cup yogurt and the julienned ginger along with the chopped green chillies and . the crushed black pepper. Keep cooking and sauteing.

Add a little water if the mixture looks too dry and kasuri methi Add 1/4 cup cream if using along with the paneer (indian cottage cheese). Cook for another 5 minutes so the paneer absorbs the tasty sauce. Garnish with cilantro and serve hot with rotis or rice.

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