Paneer, Edamame & Carrot Stew
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Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
 
A South Indian Stew in a North Indian Blanket
Ingredients
  • ½ cup baby carrots, chopped
  • ¼ cup shelled edamame
  • ½ cup Paneer cubes
  • 1 tablespoon tomato paste
  • ¼ cup thick coconut milk
  • ½ onion, sliced lengthwise
  • 1 clove of garlic, crushed
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 cloves, crushed
  • 1 bay leaf
  • 2 small red chilis, chopped or ¾ teaspoon chili flakes
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • Salt & pepper
Instructions
  1. Heat oil in a pan. Add the bay leaf, cloves, garlic and onion and sauté till onions turn brown.
  2. Add the tomato paste along with ½ cup water and all the dry spices. Cook covered on medium flame for 3-5 minutes.
  3. Now add the carrots, edamame and paneer cubes along with ½ the chopped mint & coriander and cover and cook for another 3-5 minutes.
  4. Remove cover, pour the coconut milk and let it simmer for a few minutes on medium-low flame.
  5. Remove from heat, garnish with some lemon and fresh coriander and serve.
Recipe by Honest Cooking at https://honestcooking.com/paneer-edamame-carrot-stew-recipe/