VEGETARIAN

Indian Vegetable Stew with Paneer

Main Dishes | Indian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Paneer is hard to find in the United States, but you can make it yourself or substitute it with a similar cheese.

Ingredients

Ghee - 2 spoons
Cardamom - 4 pieces
Onion - 12.3 oz
Tomatoes - 2 lbs
Sugar - ½ spoons
Cashew - 1.8 oz
Mild Chili Spice - 1 tablespoon
Garam Masala - 1 tablespoon
Ground coriander - 2 spoons
Bay leaf - 1 piece
Cinnamon - 1 piece
Clove - 3 pieces
Ginger-Garlic Paste - 2 spoons
Adyghe cheese - 8.8 oz
Fenugreek - 1 tablespoon
Cream - to taste
Cilantro - to taste
Salt - to taste

Step by Step guide

Step 1

Heat a tablespoon of melted butter in a skillet.

Step 2

Add two whole cardamom pods and heat for 30 seconds, then add diced onion and sauté, stirring, until the onion becomes translucent.

Step 3

Add the diced tomatoes, stir, and cook covered over medium heat until the onions and tomatoes soften. This will take about 10 minutes.

Step 4

Then add garam masala.

Step 5

Add ground coriander, chili, sugar, and cashews. Stir, remove from heat, and let cool.

Step 6

Blend the tomato and onion mixture in a blender until smooth.

Step 7

In the same skillet, heat the ghee again and sauté the cinnamon, cloves, the remaining cardamom, and bay leaf for one minute. Then reduce the heat and add the ginger-garlic paste, frying while stirring for 30 seconds.

Step 8

Then pour in the tomato puree, cover with a lid again, and cook on medium heat for another 5-10 minutes. To achieve the desired consistency, you can add a little water or, conversely, reduce the sauce without a lid.