Indian Style Butter Veggies with Paneer


Ingredients


  • half a package of paneer, diced
  • about 4-5c large-chopped veggies (sweet potato, cauliflower, mushrooms, broccoli, carrots, green beans, onion)
  • 4T butter
  • 1 can coconut milk
  • 3/4c roasted cashews plus a handful
  • 1 can tomato paste
  • 1/4 yoghurt
  • 1 yellow onion, diced fine
  • 2-4 gloves garlic, diced fine
  • 1T ginger, diced fine
  • Curry powder and garam masala to taste (I did about 2t each for kids who don't like heat)
  • 1/2t turmeric
  • 1/2t salt
  • 1t sugar
  • fenugreek leaves^
  • frozen peas (1/4 - 1/3c?)
  • cilantro for garnish

Directions


  1. Preheat oven to 375-400. Toss veggies with some oil, salt, and optional whole cumin seed, and roast until just cooked. Do not over-roast.
  2. Melt 2T of butter in a pan on medium-high. Once the pan is very hot, sear cubes of paneer until browned. Remove from pan.
  3. In a blender combine 3/4c cashews, coconut milk, tomato paste, and yoghurt. Blend until smooth.
  4. Melt remaining butter in the pan used for the paneer. Brown onions, garlic and ginger, deglazing with water 1T at a time until it's a little pastie. Add spices, mix well, and then add blended sauce. Bring to a gentle boil and then simmer. Season to taste and then add in roasted veggies, peas, paneer, and remaining handful of cashews. Heat through. Serve with cilantro.

^ I couldn't find our fenugreek leaves/methi but that is a pretty standard ingredient in butter sauce I think. Next time I may also add some anise, or at least add some whole star anise while frying the onions and then remove before eating.