Moghul Style Mixed Vegetables With Paneer

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Servings: 4 Difficulty: Advanced
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A vibrant and aromatic Indian main dish featuring tender paneer and crisp vegetables in a spiced cream sauce.
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This Moghul-style vegetable curry is a celebration of textures and flavors, combining crisp-tender mixed vegetables with soft, cubed paneer in a rich, aromatic sauce. The dish balances the earthy warmth of spices like cumin, coriander, and cardamom with the bright sweetness of pineapple and the savory depth of sautéed onions and garlic. Cashews and raisins add a delightful crunch and subtle sweetness, enhancing the complexity of the creamy base. Perfect served alongside basmati rice or warm naan bread, this vegetarian meal is ideal for family dinners or potlucks. It offers a comforting yet sophisticated taste of Indian cuisine that is easy to prepare with common pantry staples.

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Moghul Style Mixed Vegetables With Paneer

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 178.8

Description

This Moghul-style vegetable curry is a celebration of textures and flavors, combining crisp-tender mixed vegetables with soft, cubed paneer in a rich, aromatic sauce. The dish balances the earthy warmth of spices like cumin, coriander, and cardamom with the bright sweetness of pineapple and the savory depth of saut&# 195;©ed onions and garlic. Cashews and raisins add a delightful crunch and subtle sweetness, enhancing the complexity of the creamy base. Perfect served alongside basmati rice or warm naan bread, this vegetarian meal is ideal for family dinners or potlucks. It offers a comforting yet sophisticated taste of Indian cuisine that is easy to prepare with common pantry staples.

Ingredients

Directions

  1. Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
  2. Add the mixed nuts and stir-fry until lightly browned.
  3. Remove the nuts with a slotted spoon and set aside.
  4. Add the raisins to the same skillet and fry until plump, then remove and set aside with the nuts.
  5. Add the remaining 1 tablespoon of butter to the skillet.
  6. Add the minced garlic and finely chopped onion, cooking until lightly browned, about 4 minutes.
  7. Stir in the chopped tomato and cook until soft.
  8. Add the broccoli, cauliflower, green bell pepper, red bell pepper, carrot, green beans, and peas.
  9. Stir-fry the vegetables for 6 minutes.
  10. Stir in the turmeric, ground coriander, ground cumin, ground cardamom, cayenne pepper, and salt.
  11. Add 1/4 cup water, bring to a boil, then reduce heat, cover, and cook until vegetables are tender, 8 to 10 minutes.
  12. Stir in the broiled or sautéed paneer cubes, heavy cream, and pineapple chunks.
  13. Cook until heated through, stirring gently to avoid breaking the paneer.
  14. Transfer to a serving dish.
  15. Garnish with the fried nuts and raisins before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 178.8kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 6.7g34%
Cholesterol 24.2mg9%
Sodium 0.5mg1%
Total Carbohydrate 2.1g1%
Dietary Fiber 1.0g4%
Sugars 0.4g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: indian, paneer, vegetables, curry, spiced, cream, cashews, raisins, vegetarian, moghul, main course, aromatic, spices, pineapple, onion, garlic, cauliflower, broccoli, bell pepper, carrot
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