Fall vegetables paneer coconut curry is the comforting curry you must make this season! Loaded with mushrooms, green peas, carrot and paneer, this coconut milk and cashew based curry is the perfect solution to the typical couch meal. This fall vegetables paneer coconut curry is packed with flavor and is easy to make! Just order in some naan or rice and you are sorted.
Food is supposed to be comforting. Not all the time. But especially when its finally a bit chilly in the evenings and your heart is looking for some warmth, the easiest thing to do is sink into a bowl of this fall vegetables paneer coconut curry. Hugs and kisses, though would be undoubtedly more preferable. In the off chance that isn’t in the offing, go ahead and indulge yourself in the comfort that this bowl of curry can bring you. Its delicious and oh so creamy!! Its not sweet though. I detest sweet curries. This one instead is balanced so well you wont even notice the cashew cream in there.
I went with the veggies in my refrigerator, you know the usual fall favorites in India of green peas, sweet carrots, mushroom and of course paneer. But you could also add some cooked pumpkin chunks, sweet potatoes and tofu (for a vegan option) and this would still be as delicious. The gravy base is homemade tomato puree flavoured with the usual Indian masala of onion, ginger, garlic and some spices. Once the base is cooked, you simply add some coconut milk (light) and about 2 tbsp of cashew cream, cook for a little while and done!! Your super comforting fall vegetables paneer coconut curry is ready for some major naan dunking! And if you are looking for more paneer inspiration, this Mango Coconut Paneer curry is super awesome!
I love textures in my curries and so I topped it with various nuts, some fresh cilantro, drops of toasted chili oil and a light drizzle of wild flower honey to just tie it all together. Although the nuts and other things are optional, I strongly recommend using them. Its not here for garnishing purpose solely but added to the dish because it adds depth to the gravy and brings in more textures and flavors, which in my very humble opinion is always a good thing.
Since I dont have anything much to say now and I really must go shoot some pictures for the book and work on a new recipe I will leave you with this. Make this fall vegetables paneer coconut curry anytime you want a quick comfort fix. Its smooth and creamy, delicious and just perfect for cosy nights in. Equally good with naan (or any flatbread of choice) and even some simple jeera rice, this fall vegetables paneer coconut curry is here to see you through the cold winter months for sure.
Wishing everyone a very scary yet happy Halloween!!
Fall vegetables paneer coconut curry
Fall vegetables paneer coconut curry is the comforting curry you must make this season! Loaded with mushrooms, green peas, carrot and paneer, this coconut milk and cashew based curry is the perfect solution to the typical couch meal.
- 250 gms fresh paneer or tofu for vegan
- 8-9 whole button mushrooms cleaned, dried and sliced
- 1/4 cup fresh green peas or frozen
- 1/4 cup carrot diced
- 1 cup fresh tomato puree simply blanch and puree 4 ripe tomatoes
- 1/2 cup light coconut milk
- 2 tbsp cashew cream 12-15 cashews soaked and ground in a little water till smooth
- 1 whole red onion chopped fine
- 2 tbsp ginger-garlic-green chili paste , I make mine at home
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1/4 tsp garam masala
- 10 roasted cashew
- 10-15 raisins
- 5 pistachios shelled and chopped
- fresh cilantro
- 1 tsp black pepper
- honey for drizzling
- toasted chili oil
Start by making the ginger-garlic-green chillie paste. Then blanch the tomatoes, remove the skin and puree them (if you aren't using readymade tomato puree). Make the cashew cream by grinding cashew in a little warm water till absolutely smooth. Chop all the vegetables as per instructions.
Start by adding 2 tbsp oil in a pan. Add the slices mushrooms to it, throw in one minced garlic and let it brown evenly all over. While the mushroom is cooking, lets start on the curry.
Add 2 tsp oil in a kadhai or pot. Now add the chopped onion and the ginger-garlic-chili paste and let it cook for 5 mins on low heat till the raw smell leaves. Keep sauteing and add the powdered spices, except garam masala. Add the green peas and carrots and cook till desired doneness. Now add the tomato puree, salt and black pepper. Reduce the flame to low, cover the pot and let it cook for around 10 minutes till thick and the color deepens. Keep stirring once in a while to ensure it doesnt get stuck.
Now add 1/4 cup water and let it come to a rolling boil. Reduce flame and add the coconut milk (at room temperature) and cashew cream, stirring all the while. Add the paneer and cooked mushroom, keep the flame at the lowest, add the garam masala and let it cook for 5 minutes. Or till it reaches a consistency you desire.
Serve hot garnished with all the nuts, fresh cilantro, drizzle of honey and a few drops of toasted chili oil. I also add a few cubes of lightly sauteed paneer on top! Enjoy with some naan or roti. It even goes well with rice.