Friday, November 15, 2013

The Case of Mixed Vegetable Masala with Paneer

Mixed Vegetable Masala with Paneer

1 inch ginger, sliced
2 cloves garlic
15-oz can diced tomatoes
1/2 tsp cayenne
2 tbsps canola oil
1 onion, chopped
1 yellow pepper, chopped
2 carrots, sliced
1-1/2 tsps Tandoori barbeque masala without colouring
1/2 tsp Tandoori barbeque masala with colouring
1/2 tsp chilli powder
2 cups cauliflower florets
2 cups cubed paneer
1/2 cup water
1/2 5-1/2-oz can tomato paste
1/2 cup light coconut milk
salt
cilantro, chopped

Pulse the ginger and garlic in a blender until finely chopped. Add the diced tomatoes and cayenne, and blend.
 
Heat the canola oil in a pot over medium heat. Add the onion and yellow pepper, and sauté for 10 min. or until softened.
 
Stir in the carrots, Tandoori barbeque masala without colouring, Tandoori barbeque masala with colouring, and chilli powder. Cover, and simmer for 10 min., stirring occasionally.
 
Add the cauliflower, paneer, tomato mixture, water and tomato paste. Simmer 30 min.
 
Stir in the coconut milk. Salt to taste.
 
Serve with Long-grain Rice and garnish with cilantro to taste.
 
Serves 4.
 
Becki
 
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