Paneer Cheese and Vegetables in a Creamy Gravy

I'm simply a huge fan of Indian paneer cheese, a dry-textured whey cheese that holds its shape when cooked and beautifully absorbs the flavors of curry spices. I add it all kinds of curry sauces, such as this fragrant and creamy spicy tomato gravy that serves as a vehicle for some fresh crunchy vegetables as well. Feel free to use any combination of vegetables — just use about 2 to 3 cups worth. Adjust the amount of yogurt to obtain the desired consistency of the gravy.

Paneer and Mixed Vegetables in a Creamy Gravy

Recipe by Lisa Turner Cuisine: Indian Published on July 24, 2007 Tender fresh vegetables and paneer cheese simmered in a fragrant, creamy and spicy tomato gravy Preparation: 30 minutes Cooking time: 25 to 30 minutes Print this recipe Paste: 1-inch piece fresh ginger, minced or grated 3 to 4 fresh green chilies or jalapeños, seeded and minced 2 tablespoons ground coriander 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground cayenne 1/2 teaspoon ground turmeric Other ingredients: 2 tablespoons ghee, butter or oil 1 teaspoon cumin seeds 1/2 teaspoon asafetida 1 bay leaf 2-inch piece cinnamon stick 2 to 3 green onions, chopped 1 medium tomato, diced 1 large carrot, thinly sliced generous handful of green beans, trimmed and chopoed 1 red bell pepper, seeded and chopped 1 cup frozen or fresh peas 1 teaspoon sea salt, or to taste 14 oz (400 g) paneer cheese, cut into cubes 2/3 to 1 cup yogurt, as desired 5 to 6 mushrooms, chopped 1/2 teaspoon garam masala 1/2 cup fresh parsley or cilantro, chopped Instructions: In a mortar and pestle or food processor, make a paste with the ginger, chilies or jalapeños, ground coriander, ground cumin, chili powder, cayenne and turmeric. Set aside. In a wok or large frying pan, heat the ghee, butter or oil over medium heat. When hot, add the cumin seeds, asafetida, bay leaf and cinnamon stick. Stir for 1 minute, add the green onions and continue to stir for 2 to 3 minutes. Now add the spice paste and a teaspoon of water, stir for 30 seconds, and stir in the tomato. Let the tomato simmer for a minute. Next stir in the carrots, red pepper, green beans, and fresh peas if you are using them, along with the salt. Add a 1/4 cup of water, cover, and simmer for 10 minutes or until the vegetables are just tender, adding a little water if the vegetables are too dry. Stir in the paneer cheese, mushrooms, frozen peas if you are using them, yogurt and garam masala. Simmer for another 5 minutes, adding more yogurt as desired. Add half of the parsley or cilantro near the end of the cooking time. Serve hot garnished with the remaining parsley or cilantro. Makes 6 servings