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.
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.