Malai Mixed Vegetable Curry
Malai Mixed Vegetable Curry — a curry recipe, 17 ingredients, about 30 min.
contains dairycontains nuts
Ingredients
US
Metric
- 3 green capsicums (bell peppers)
- 1 each orange, yellow, and red capsicum
- 1 cup paneer cubes
- Cashew nuts
- 4 large tomatoes
- 1 cup chopped carrot
- 1 cup peas
- 3–4 green chillies (depending on spice requirement), finely chopped
- Dried parsley and cilantro
- 1 Tbsp butter or oil
- Garam masala
- Red chilli powder
- Salt to taste
- Turmeric
- 1 quart whipping cream
- 1 Tbsp sour cream
- Cilantro for garnishing
Make it lactose-friendly
- 1 Tbsp butter or oil → plant butter, ghee (mostly lactose-free), or olive oil
- 1 quart whipping cream → lactose-free whipping cream or chilled coconut cream
- 1 Tbsp sour cream → lactose-free sour cream or coconut yogurt
Steps
- Cut the bell peppers into ½-inch pieces.
- Sauté paneer until golden brown; set aside.
- Soak a handful of cashew nuts in warm water.
- Grind the tomatoes and the soaked cashew into a fine paste. Keep this paste aside.
- Sauté the chopped vegetables, green chillies, and dried parsley in the butter/oil until they are cooked. You could also microwave the vegetables for ~10 minutes without water, and then sauté them in butter for a minute.
- Add the tomato paste to the vegetables and cook for 5 minutes.
- Add the garam masala, red chilli powder, salt, and turmeric according to taste; simmer for 2 minutes.
- Add the whipping cream and the sour cream, and let it cook until the cream thickens.
- Add the paneer and mix well.
- Garnish with cilantro and cashew nuts.
- Serve hot with naan or roti.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0