Mix Vegetable Paneer Masala

Mix Vegetable  Paneer Masala

 

Serving - 3

 

INGREDIENTS

Water - 500 milliliters

Onion - 70 grams

Tomato - 180 grams

Ginger - 2 teaspoons

Cashew -1 tablespoon

Bay leaf - 1

Green cardamom - 2 pods

Cloves - 3 pods

Cinnamon stick - 1
Water - 60 milliliters

Water - 250 milliliters

Green peas - 30 grams

Oil - 2 teaspoons

Green beans - 30 grams

Carrot - 50 grams

Oil - 2 teaspoons

Paneer - 180 grams

Oil - 1 tablespoon

Green chili - 1 teaspoon

Tomato - 60 grams

Bell pepper - 90 grams

Turmeric - 1/4 teaspoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Water - 150 milliliters

Fresh cream - 1 tablespoon

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 1 teaspoon

Coriander - 1 tablespoon

Coriander - for garnish

 

 

PREPARATION

  1. In a pan, add 500 milliliters water, then add 70 grams onion, 180 grams tomato, 2 teaspoon ginger, 1 tablespoon cashews , 1 bay leaf, 2 pods green cardamom, 3 pods cloves , 1 cinnamon stick and boil for 7-8 minutes.
  2. Remove the pan from heat.
  3. Allow it to cool for 5-8 minutes.
  4. Now, bring the mixture in a bowl and add 60 milliliters water.
  5. Transfer it in blender and blend to a smooth puree. Keep aside.
  6. In a pan, add 250 milliliters water, 30 grams green peas and bring it to boil.
  7. Boil for 5-8 minutes. Keep aside.
  8. Heat 2 teaspoons oil on a pan, add 30 grams green beans, 50 grams carrot and sauté for 3-5 minutes.
  9. Remove the pan from heat.
  10. Heat 2 teaspoons oil in another pan, add 180 grams paneer and sauté for 2-3 minutes. Keep aside
  11. Heat 1 tablespoon oil in a wok, add 1 teaspoon green chili, 60 grams tomato and cook for 5-7 minutes.
  12. Add 90 grams red and green bell pepper and sauté for 2-3 minutes.
  13. Add blended puree and mix well.
  14. Add 1/4 teaspoon turmeric and stir well.
  15. Add boiled green peas, sautéed carrots and beans. Mix well.
  16. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix well.
  17. Then, add 150 milliliters water, cover and cook for  5-7 minutes.
  18. Open the lid, add 1 tablespoon fresh cream and mix well.
  19. Now, add fried paneer and cook for 2 minutes.
  20. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and give it a stir.
  21. Now add 1 tablespoon coriander and mix well.
  22. Remove the wok from heat.
  23. Garnish it with coriander.
  24. Serve hot.