Paneer Vegetable Curry

1. 1

   Prepare the ingredients.

   Chop the onion, carrot, and beans. Puree the tomato. Cube the paneer. Keep all your spices ready.

   TIPIf using frozen peas, thaw them by placing them in a bowl of warm water for a few minutes.
2. 2

   Build the aromatic base.

   • Heat mustard oil in a kadai or pan over medium heat.
   • Add cumin seeds and let them splutter.
   • Add the chopped onion and sauté until translucent, about 2-3 minutes.
   • Stir in the ginger paste and cook for another minute until the raw smell disappears.

   TIPSautéing the onions well builds a sweet foundation for the curry, so don't rush this step.
3. 3

   Cook the masala.

   • Add the tomato puree to the pan.
   • Stir in the turmeric powder, coriander powder, and salt.
   • Mix well and cook for 3-4 minutes, until the masala starts to thicken and you see a little oil separating at the edges.
4. 4

   Simmer the vegetables.

   • Add the diced carrots and chopped green beans to the pan.
   • Pour in 1.5 cups of water and bring to a boil.
   • Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes, or until the carrots and beans are tender.

   TIPCheck for tenderness by piercing a carrot piece with a fork. It should go through easily.
5. 5

   Add the paneer and peas.

   • Add the green peas and cubed paneer to the curry.
   • Gently stir to combine, being careful not to break the paneer.
   • Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors.
6. 6

   Finish and serve.

   Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a final gentle stir. Serve hot.

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