Paneer Mughlai Curry
15 mins Serves 4 Vegetarian
Ingredients:
| 200 gms | paneer cubes, diced |
| 1 medium | onion, sliced |
| 1 medium | tomato, chopped |
| ½ cup | green bell pepper, diced |
| ½ cup | broccoli, cut into florets |
| ½ cup | cauliflower, cut into florets |
| ½ cup | french beans, chopped into 1-2” pieces |
| ½ cup | green peas |
| 1 small | carrot, diced |
| 1 tbsp | ginger garlic paste |
| 2 | bay leaf |
| 1 tsp | turmeric powder |
| 1 tsp | red chilli powder |
| 1 tsp | cumin powder |
| 1 tsp | coriander powder |
| pinch of garam masala | |
| 3 tbsp | tomato puree |
| 1 tbsp | fresh cream (optional) |
| 1 tbsp | broken cashew nuts, fried (optional) |
| Salt to taste | |
| coriander, for garnish |
Directions:
1. Preheat the dutch oven on a low flame.
2. Add bay leaf and wait until the fragrance gets released.
3. Add sliced onion, chopped tomatoes, tomato puree, ginger garlic paste and sauté well until cooked.
4. Add all the vegetables, curry masala, stir once and cook on a medium flame with the lid on and the Redi-Temp™ valve open.
5. Once the valve whistles, open the lid, add the paneer cubes, salt and mix well. Close the lid and continue cooking on a low flame with Redi-Temp™ valve closed for 3-4 minutes.
6. Once cooked, garnish with whole cream, fried cashew nuts and finely chopped coriander.
7. Serve hot.
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