vegetarian paneer curry

Looking to add a burst of flavour to your dinner table over the winter months? Look no further! This delectable recipe for Vegetarian Paneer Curry is bursting with aromatic spices, vegetables and creamy paneer.

Whether you’re a vegetarian looking for a satisfying meal or simply seeking to incorporate more plant-based options into your diet, this curry is sure to become a favourite in your recipe repertoire. You can easily leave the paneer out to make it vegan. And for meat eaters it makes a lovely side dish to a main meal.

Vegetarian Paneer Curry

Ingredients:

250g paneer, cubed

2 medium-sized onions, finely chopped

1 can chopped tomatoes

1/2 teaspoon cayenne pepper (more if you like it spicy)

3 tablespoons grated fresh ginger

1 tablespoon crushed garlic

1 teaspoon cumin seeds

1 tablespoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 cup peas (fresh or frozen)

1/2 cup diced carrots

1/2 cup diced bell peppers (capsicum)

1/2 cup peeled diced kumara

1/2 cup peeled diced pumpkin

1/4 cup chopped coriander leaves (cilantro)

Salt to taste

2 tablespoons cooking oil

1 cup water

Method:

Saute Onions:

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add Spices:

Add ginger and garlic, sauté for a minute.

Add the other spices. Mix well and cook for another minute.

Add Tomato:

Pour in the tomato in and cook until the oil starts to separate from the mixture.

Add Vegetables and Cottage Cheese:

Add all vegetables to the mixture. Stir well.

Gently stir fry the cubed paneer in olive oil in a pan.

Then add the paneer and mix carefully to avoid breaking the cubes.

Simmer:

Pour in water to adjust the consistency of the curry. Add salt to taste. Stir well.

Cover the pan and let the curry simmer for about 10-15 minutes, allowing the flavours to meld together and the vegetables to cook through.

Garnish and Serve:

Once the vegetables are cooked to your desired tenderness, garnish with chopped coriander leaves (cilantro).

Serve hot with steamed rice, naan bread, or roti.

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