Paneer And Vegetable Curry

Ingredients: 

• • 2-3 cups of vegtables (see below)

  • 1 large red onion finely chopped

  • 1 teaspoon - black poppy seeds

  • 1 teaspoon - fennel seeds

  • 2 tablespoons - cashew nut butter

  • 3 tablespoons butter

  • 1 tablespoon - sugar

  • 3 cloves

  • 3 cardamom  pods crushed

  • 2 1 inch pieces - cinnamon stick

  • 2 tsp - ginger, minced

  • 1/8 teaspoon cayenne pepper

  • 1/2 teaspoon turmeric powder

  • 2 tsp - coriander powder

  • 1 tsp - cumin powder

  • 2 tablespoons dried fenugreek leaves

  • 11.5 oz can of diced tomatoes

  • 150 g - paneer (or other farm cheese like Queso blanco)

  • 4 tbsp - heavy cream (optional)

  • salt to taste

  • coriander leaves and cream to garnish

Vegetables: I use any 2-3 types of vegetables per dish anything that is in season including: green beans, carrots, broccoli, spinach, kale, and zucchini. In the winter I use frozen vegetables from Costco the combination pack contains broccoli, cauliflower, zucchini and carrots.  You can also use frozen peas, and potatoes.  For slow cooking vegetables like green beans, carrots, potatoes and kale I blanch them first in salt water (Step #1). For soft vegetables like zucchini I slice them thin and add at the last step.

Preparation:

• 1. Bring a large pot of water to a boil, add 1 teaspoon of salt. Add vegetables and cook till soft but not mushy.

  2. At the same time: roast poppy seeds and fennel (do not use oil) in a small skillet on the stove.  When roasted and cooled, grind to a powder, and add cashew butter, combine.

  3. At the same time: Heat the butter a large wok. Add the sugar.

  4. Let the sugar melt and caramelize. (Do not stir during this time)

  5. Add the cloves, chinnamon, and cardamon pods to the carmaelized butter

  6. Fry till onion is golden brown.

  7. Add the ginger, mix in and cook for 30 seconds.

  8. Add the turmeric, cayenne, cumin powder and coriander powder, and 2 talesppons of water.  Mix it in and cook for one minute.

  9. Add dried fenugreek leaves, tomato puree and 2 tbsp of water. Simmer gently for 5 minutes.

  10. Stir in cashew mixture and combine until it dissolves and thickens the curry.

  11. Add the cooked vegetables, paneer. Simmer for 3 minutes. Stir in the cream and remove frome fire.

  12. Garnish with coriander leaves and drizzle with a little cream.

Serve hot with chapathi or paratha.