Moghul Style Mixed Vegetables with Paneer
Moghul Style Mixed Vegetables with Paneer recipe
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
nuts
|
|
| ¼ | cup |
raisins, seedless
|
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | large |
onions
finely chopped |
|
| 1 | Medium-size |
tomatoes
chopped |
*
|
| ½ | cup |
broccoli florets
|
|
| ½ | cup |
cauliflower florets
|
|
| ½ | cup |
green bell peppers
cut into 1 inch diamonds |
|
| ½ | cup |
sweet red bell peppers
cut into one inch diamonds |
|
| 1 | Medium |
carrots
sliced, cut into diamonds |
*
|
| ¼ | cup |
green beans
cut in 1-inch diagonal pieces |
|
| ¼ | cup |
green peas
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
water
|
|
| 8 | ounces |
paneer
cubed, broiled or sauteed |
*
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
pineapple
cut into chunks |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 59 | ml |
nuts
|
|
| 59 | ml |
raisins, seedless
|
|
| 1E+1 | ml |
garlic
minced |
|
| 1 | large |
onions
finely chopped |
|
| 1 | Medium-size |
tomatoes
chopped |
*
|
| 118 | ml |
broccoli florets
|
|
| 118 | ml |
cauliflower florets
|
|
| 118 | ml |
green bell peppers
cut into 1 inch diamonds |
|
| 118 | ml |
sweet red bell peppers
cut into one inch diamonds |
|
| 1 | Medium |
carrots
sliced, cut into diamonds |
*
|
| 59 | ml |
green beans
cut in 1-inch diagonal pieces |
|
| 59 | ml |
green peas
|
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
water
|
|
| 231.2 | ml/g |
paneer
cubed, broiled or sauteed |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
pineapple
cut into chunks |
*
|
Directions
Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
Add nuts and stir-fry until brown.
Remove with slotted spoon and set aside.
Add raisins and fry until plump, remove and set aside.
Add remaining butter to the skillet.
Add garlic and onion and cook until lightly browned, about 4 minutes.
Stir in tomato and cook until soft.
Add remaining vegetables and stir-fry for 6 minutes.
Stir in spices, salt and water.
Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes.
Stir in paneer, cream and pineapple.
Cook until heated through.
Transfer to a serving dish.
Garnish with fried nuts and raisins.
