Paneer and vegetable stew in coconut milk gravy
Curries With Bumbi · ♥ 35 likes · 1.5K views · 6 min video
Read about paneer in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 inch cinnamon stick
- ¼ tsp red chilli powder
- ½ tsp coarsely crushed black pepper
- 450 g paneer
- ⅓ tsp Kashmiri red chili powder
- 1 tbsp lime juice
- 1 whole large potato
- 2 whole carrots
- 2 tsp grated ginger
Peel and chop the potato and carrots; grate the ginger and squeeze the juice from the leftover fibres.
- 1 whole large onion
- 1 whole green chili
- 4–5 tbsp oil
Heat 4 to 5 tablespoons of oil in a pan over medium-high heat.
Add the cinnamon stick, about 8 green cardamoms with their tips cracked, and 6 to 7 cloves; fry a few seconds until fragrant.
- 8 whole green cardamoms
- 6–7 whole cloves
Add the onions and fry over medium-high until their moisture evaporates and the oil leaves the sides.
- 1 stem curry leaves
- 1 tsp oil
Add the grated ginger and curry leaves and stir a few seconds, adding about a teaspoon more oil if needed.
Ginger, curry leaves and pepper
Add a little red chilli powder and coarsely crushed black pepper.
Add the potatoes and carrots and coat them in the thickened coconut milk; add salt and half a cup of hot water.
- salt
- ½ cup hot water
Bring to a boil, then cover about 8 minutes, until the potatoes are about 80% done.
- 1 tsp brown sugar
- ½ cup hot water
Add the remaining coconut milk, a heaped teaspoon of brown sugar, half a cup of hot water used to rinse the coconut milk container, and a little Kashmiri red chili powder.
- red jalapenos (optional)
Bring to a boil, then cover on low heat about 10 minutes, stirring once and adding the chopped red jalapenos.
Simmering, jalapenos and finishing