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.