Heat oil and butter in a large pan on medium heat. Once the butter melts, add the cumin seeds and bay leaf. Cook for 30 seconds ~ 1 minute or until fragrant. Add onions and sauté till lightly browned around the edges, about 3~4 minutes. Add the ginger+garlic paste and cook for 1~2 minutes.Stir in the peppers and the mix vegetables. Cook, stirring occasionally, until the veggies are tender, about 6~8 minutes.
Next add the tomato puree along with turmeric, red chili powder, ground coriander, ground cumin, salt and water. Mix well, cover the pan and simmer the mixture for 4~5 minutes for the flavors to mingle.
Stir in the almond butter or ground almonds. Add the paneer. Add more water if needed, cover and cook for 7~8 minutes. Lower the heat, stir in cream and garam masala. Cook for 2~3 minutes. Finally sprinkle the chopped cilantro and turn off the heat. Serve with pulao or flatbread.
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Notes
I usually use carrot, green peas, red & green bell peppers and cauliflower. But you can also add green beans, potato or broccoli. Also feel free to use frozen mix vegetables.
You can use canned crushed tomatoes or tomato puree on hand. Or make your own puree by blending 3~4 medium size fresh tomatoes.
To make the gravy even richer, you can use ground brown onion paste.
For that creamy, nutty flavor, you can use either store bought almond butter or use ground almonds. Simply dry roast 1~2 tablespoons almonds and grind to a powder. You can also use cashews instead of almonds.
To make this a vegan recipe, omit butter/ ghee and heavy cream. You can use coconut cream or other plant based creamer instead. Substitute paneer with tofu or boiled beans.
Curry can be made 2 days ahead of time. Store in the fridge until ready to use and reheat thoroughly before serving.
Leftover curry can be stored for up 3 days in the fridge or up to 1 month in the freezer.