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Recipe: Moghul Style Mixed Vegetables With Paneer edit
Photos
Upload a photoCreated by: Anonymous
Tags: Asian, Cheese, Dairy, Indian, Vegetable
edit Ingredients
3 |
tablespoons Unsalted butter |
¼ |
cup Mixed nuts (cashews and pistachios are good) |
¼ |
cup Raisins |
2 |
teaspoons Minced garlic |
1 |
lrg Onion, finely chopped |
1 |
medium -size tomato, chopped |
½ |
cup Broccoli florets |
½ |
cup Cauliflower florets |
½ |
cup Green bell pepper, cut into 1-inch diamonds |
½ |
cup Red bell pepper, cut into 1-inch diamonds |
1 |
medium -size carrot, sliced, then cut into diamonds |
¼ |
cup Green beans, cut in 1-inch diagonal pieces |
¼ |
cup Peas (fresh or frozen) |
¼ |
teaspoon Turmeric |
1 |
teaspoon Ground coriander |
1 |
teaspoon Ground cumin |
½ |
teaspoon Ground cardamom |
½ |
teaspoon x To 1 cayenne pepper |
1 |
teaspoon Salt |
¼ |
cup Water |
8 |
ounces Paneer (see recipe), cub- ed and broiled or sauteed |
½ |
cup Heavy cream |
½ |
cup Pineapple chunks (fresh or canned, drained) |
edit Preparation
Step 1 |
Heat 2 tablespoons of the butter in a large skillet over medium-high heat. |
Step 2 |
Add nuts and stir-fry until brown. Remove with slotted spoon and set aside. |
Step 3 |
Add raisins and fry until plump, remove and set aside. |
Step 4 |
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. |
Step 5 |
Stir in spices, salt and water. Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes. |
Step 6 |
Stir in paneer, cream and pineapple. Cook until heated through. Transfer to a serving dish. Garnish with fried nuts and raisins. |
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