Description
A South Indian Stew in a North Indian Blanket
Ingredients
Units
Scale
- 1/2 cup baby carrots, chopped
- 1/4 cup shelled edamame
- 1/2 cup Paneer cubes
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (60 ml) thick coconut milk
- 1/2 onion, sliced lengthwise
- 1 clove of garlic, crushed
- 1 tbsp fresh coriander, chopped
- 1 tbsp fresh mint, chopped
- 2 cloves, crushed
- 1 bay leaf
- 2 small red chilis, chopped or 3/4 tsp chili flakes
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 1 tbsp (15 ml) 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 1/2 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 1/2 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
- Category: Stew
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280