Monday, April 4, 2011

Paneer Veggie Curry

Looking for a flavorful but not too spicy Indian recipe? This here is for you then. I'm not a big hot-spicy fan but the other Williams is. What's great about this dish is you can adjust the heat yourself!

So what's Paneer?
Most Indians are vegetarians and their main source of protein comes from dairy products. While perusing our local Indian grocer (you have one too, check out the yellow pages) we ran across paneer in the refrigerator section.

If you're not a fan of tofu but are a fan of cheese, this is your substitute. It's truly delicious and while it does take on some of the flavor in the dish it remains very much cheese-flavored. I would describe it as a milder, solid version of cottage cheese.

The veggies in this dish are also on the sweet side and along with the paneer allow you to kick the heat up a little to enjoy the flavor without burning your face off.

If it's just 2-4 of you, make a full batch and freeze it, or take leftovers for lunch. Feel free to modify the recipe with veggies you like or that are in season. Enjoy!

Paneer Veggie Curry
Serves 6
  • 1 sweet potato, peeled and cubed
  • 1 green bell pepper, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 3/4 tablespoon sea salt
  • 3/4 teaspoon cayenne pepper (adjust for heat tolerance, we only use 1/8 tsp cause I'm a wimp)
  • 1 (15 ounce) can garbanzo beans, drained (we used dried)
  • 1/4 cup blanched almonds
  • 1 medium zucchini, diced
  • 2 tablespoons raisins
  • 1 cup orange juice
  • 10 ounces spinach
  • Basmati Rice
  1. In a large pot place sweet potato, pepper, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
  3. Pour garlic and spice mixture into the large pot with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  4. Add spinach to pot and cook for 5 more minutes. Serve over bastmati rice!
Wine suggestion: To balance the spicy in the dish (if you like it hot) try a Gewurztraminer or a Riesling. A spicy Syrah would also be great with this dish.

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