Balti Paneer with Vegetables

Ingredients:

Paneer - 150-200 grams, cut into 14-16 pieces

Baby Carrots - 8-10, halved longitudnally

OR

Regular Carrots - 2, cut into 2 inch long pieces

Fresh or Frozen peas - 1/2 cup

Cauliflower - 10 medium florets

Potato - 2 medium, thick round slices

Onion - 1medium (100 g), sliced

Whole Mustard seeds + Fenugreek seeds + Onion seeds - 1 tsp

Light Cream - 1/2 cup

Salt - To taste

White Oil - as indicated

Mix the following into a Masala paste:

Tomato Puree - 2 tbsp

Ginger - 1 tsp, grated/paste

Garlic - 1 tsp, grated/paste

Cilantro - 2 tbsp, chopped

Coriander Powder - 1 tsp

Chilli Powder - 1/2 tsp, may be varied according to taste

Lemon juice - 2 tbsp

Preparation:

1. If using fresh peas, parboil and keep aside. [Parboil means o cook partially by boiling for a brief period]

Cooking procedure:

1. Heat 2 tbsp oil in a kadhai.

2. Fry paneer pieces till lightly brown and keep aside.

3. Add 2 more tbsp oil and heat. Fry cauliflowers, potatoes, and carrots till golden brown and keep aside.

4. To the same oil, add Mustard + Fenugreek/Methi + Kalonji seeds. Fry for 30 sec or until seeds start to splatter.

5. Add onions and fry on medium-low heat for 2-3 minutes or until they are soft.

6. Add masala paste to the onions and mix. Fry for 2 minutes.

7. Then add fried vegetables, peas and paneer. Mix well and cook on medium heat for 2-3 minutes or until the vegetables are done.

If required, add little water from time to time. Keep heat at medium-low settings. This is a dry curry so do not add too much water.

8. Once the vegetables are cooked, add light cream and bring to boil, simmer for 1 minute and remove from heat

9. Garnish with cilantro just before serving.

Serving Suggestions: