Shahi Mixed Vegetable & Paneer Curry
Shahi paneer korma is a creamy and delicious curry. Adding mix vegetables makes this a colorful and wholesome. Serve with pulao or naan.
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Ingredients
- 2 tablespoons Oil
- 1 tablespoon Unsalted butter or ghee
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 Medium Onion, finely chopped
- 1½ teaspoon Ginger+garlic paste
- 1 Small Red bell pepper, chopped
- 1 Small Yellow bell pepper, chopped
- 2 cups Mix Vegetables*
- 1 cup Tomato Puree
- ¼ teaspoon Turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Ground Coriander
- ¼ teaspoon Ground Cumin
- To taste Salt
- ½ cup Water, plus more if needed
- 1 tablespoon Almond Butter or ground almonds
- 1 cup Paneer, cubed
- 3 tablespoons Cream
- 1 teaspoon Garam masala
- 3 tablespoons Cilantro, finely chopped
Instructions
- 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.
Video
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.
Nutrition
Calories: 284kcal | Carbohydrates: 18g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4002IU | Vitamin C: 51mg | Calcium: 233mg | Iron: 2mg
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