Ingredients
-
2 tsp Oil
-
1 tsp Mustard seeds
-
12 Curry Leaves
-
2 tsp Ginger puree
-
2 tsp Minced Garlic
-
1/2 tsp Garam Masala
-
400 g Paneercut into cubes
-
6 cups Vegetable stock
-
2 cups Coconut milk
-
1 tsp Black pepper powder
-
3/4 tsp Salt
-
1 cup Cabbagechopped
-
1 cup Mushroomssliced
-
1/2 cup Red bell peppersliced
-
Cilantro, Basil, Chiligarnish
Directions
Steps
|
1
Done
|
In a large skillet add oil and sizzle mustard seeds in the oven over medium heat for 1-3 minutes . |
|
2
Done
|
When the seeds start to crackle and pop, add the curry leaves, minced ginger, garlic and garam masala and cook for 40 seconds. |
|
3
Done
|
Put on the cubes of paneer and toss with a wooden spoon. |
|
4
Done
|
Add vegetable stock, coconut milk, pepper and salt, mix well and add the chopped cabbage, sliced mushrooms and red bell pepper. |
|
5
Done
|
Cover to simmer for 10-15minutes. Serve hot and garnish with cilantro, basil and sliced chili. |
