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Mixed Veggi Paneer Masala Curry
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Mixed Veggi Paneer Masala Curry, Quick & Delicious Dinner Idea, Every day, Simple

This is a simple and tasty dishmade with mixed vegetables and soft paneer, all cooked in rich tomatogravy. It’s one of those recipes that works perfectly for both busyweeknights and special occasions whether you are cooking a familydinner or treating your friends.
Every bite has a lovely mix oftextures from the vegetables and soft paneer, making it not onlydelicious but also very satisfying and comforting.
You can easily serve it withroti, paratha, or steamed rice for a complete and wholesome meal.
Try it once, and it may becomeone of your family favorites!
Servings 4

Ingredients

  • 2 cups of cauliflower florets (phoolgobhi)
  • 1 cup green peas (hari matar)
  • ½ cup carrots, diced (about ½-inchpieces)
  • 1 medium zucchini, cut into bite-size pieces (withskin)
  • 1 cup paneer, cut into small cubes
  • 6 medium tomatoes
  • ½ inch ginger
  • 1 green chili
  • 2 tbsp oil
  • ½ tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • ¼ tsp turmeric (haldi)
  • ¼ tsp red chili powder
  • 1 tbsp coriander powder (dhania)
  • 1 tsp salt (adjust to taste)
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • ½ tsp garam masala
  • 2 tbsp cilantro, finely chopped (haradhania)

Instructions

Preparation

  • Mix the cornstarch with ¼ cup water and set aside.
  • Blend 5 sliced tomatoes with ginger and green chili to make a smooth puree.(Tip: Remove chili seeds for a milder taste.)
  • Slice 1 tomato lengthwise into 8 to10 pieces and set aside.

Method

  • Heat oil in a pan. To check if it’s ready, add one cumin seed, if it cracks right away, the oil is hot.
  • Add cumin seeds and asafetida. As the seeds crackle, add the tomato puree.
  • Add coriander powder, turmeric, red chili powder, salt, and sugar. Mix well.
  • Cover and cook for about 5 minutes, until the gravy thickens slightly.
  • Add all the vegetables and ¼ cup water. Cover and cook on medium heat for about 10 minutes. Stir occasionally.
    (Vegetables should be tender, not mushy.)
  • Add paneer and gently mix.
  • Stir in the cornstarch mixture and cook for 2 more minutes to thicken the gravy.
    (Add a little hot water if the gravy becomes too thick.)
  • Turn off the heat. Add tomato slices, garam masala, and cilantro.
  • Cover the pan for a few minutes before serving to let the flavors blend.