Carrot & Paneer Dry Curry

Carrot & Paneer Dry Curry

Today, continuing my Carrot theme, I combined this versatile vegetable with paneer, another versatile ingredient.  This is a mild flavored, quick cooking curry that is perfect with rice.  Since it is a dry curry, you can even have it on its own, which is how I ate it.  I had a bowl of it and was perfectly satisfied having it for lunch.

...some fresh ingredients & a few spices...a delicious lunch is just minutes away...

Carrot & Paneer Curry

(click here for printable recipe)
Ingredients:
1 tablespoon oil
1 tablespoon mustard seed
2 teaspoons cumin seed
12 oz, paneer, cut into large dice
2 tomatoes, chopped
2 cloves garlic, finely chopped
3 long hot chiles, thinly sliced (more or less, as desired)
1 tablespoon ginger paste
1 teaspoon ground turmeric
3 green cardamom pods
3 large carrots, sliced on the bias into thick pieces (I cut them into rather large pieces because I like the carrots to still have a little bite to them - if you like them softer, you can cut them into smaller pieces)
1/4 cup water
1/4 cup cilantro, finely chopped
2 tablespoons mint, finely chopped
salt, to taste

Heat oil.  Add mustard seed and cumin seed.  As soon as mustard seeds start to splutter, add paneer and stir fry for a few minutes, until golden brown.

Add tomatoes, chile, garlic, cardamom, turmeric, and ginger.

Mix and bring to a a boil.  Add carrots, water and salt.  Reduce to a simmer, cover and cook for 10 minutes.
Add cilantro and mint.  Adjust salt, if necessary.

A quick cooking, mild flavored curry; perfect for the summer when you don't want to be spending a long time over a hot stove.

Carrots & Paneer in sunlight

...linking this colorful, nutritious, mild flavored dish to Srivalli's Kids Delight hosted this month by Smitha

Chef Mireille
http://www.globaltasteinc.com
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