Mixed Veg Curry with Paneer
Serves: 4
Ingredients
To make Mixed Veg Curry with Paneer, you'll need:
- 2 tbsp. vegetable oil
- 227g paneer, cubed
- 2 small carrots, peeled and chopped into inch long thins
- 200g cauliflower
- 100g peas, frozen or fresh
- 1 medium onion, sliced
- 2 tsp. ginger, finely chopped
- 4 garlic cloves, finely chopped
- 100g canned tomatoes, finely chopped
- 3 tsp. coriander, finely chopped
- 1 tsp. garam masala
- 2 green chillies, finely chopped
- Coriander to garnish
- 8 ready to eat whole wheat chapattis
Method
- Pour a tablespoon of oil into a frying pan and place over a medium heat then add the paneer and fry until browned. This should take 6-8 minutes.
- Be sure to turn the paneer several times while it cooks, or its water content will cause it to split.
- Once the cheese has browned, place it to one side.
- Bring some water to the boil in a medium-size saucepan. Pop in the carrots, cauliflower and peas and cook for 4 minutes.
- Once cooked, drain the vegetables and set to one side.
- Pour the second tablespoon of oil into a saucepan and place over a medium heat.
- When the oil’s hot, add the onions and fry for 4 minutes. Throw in the ginger and garlic and cook for another minute.
- Mix in the tomatoes, coriander, garam masala and chilies. Cook for a further 3 minutes.
- Put the cooked vegetables into the tomato-based mixture. Mix in the paneer and cook for 2 minutes, adding a little water if the mixture sticks.
- Your dish is now ready to serve with a garnish of fresh coriander and whole wheat chapattis
Nutritional Facts (Per Serving)
Calories 510 | Total Fat 29g | Saturated Fat 12.9g | Carbohydrates 46.3g | Fibre 3.7g | Protein 20.7g
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