Description
A South Indian Stew in a North Indian Blanket
Ingredients
Scale
- 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
- Heat oil in a pan. Add the bay leaf, cloves, garlic and onion and sauté till onions turn brown.
- Add the tomato paste along with ½ cup water and all the dry spices. Cook covered on medium flame for 3-5 minutes.
- Now add the carrots, edamame and paneer cubes along with ½ the chopped mint & coriander and cover and cook for another 3-5 minutes.
- Remove cover, pour the coconut milk and let it simmer for a few minutes on medium-low flame.
- Remove from heat, garnish with some lemon and fresh coriander and serve.
- Prep Time: 5 mins
- Cook Time: 15 mins