Carrot Paneer Masala with Mint (No Onion & Garlic Recipe) ~ Day 25

Paneer is an all time favorite food among kids, and my kids are no exception.  I like to combine it with healthy vegetables rather than cooking it in butter masala.  Another fresh and flavorful ingredient in this dish is mint, which blends beautifully with carrot and paneer.

-----------------------------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 15 minutes

Cook time: 20 minutes

Serves: 4

---------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Carrots - 1 lb, peeled and diced
• Mint - 1 cup, chopped roughly
• Paneer - 3/4 cup, crumbled
• Peas - 1/2 cup, thawed, if frozen
• Coconut cream - 1/4 cup (I used the Trader Joe's brand)
• or
• Coconut milk - 1/4 cup
• Cinnamon stick - 1-inch
• Cloves - 4
• Oil or ghee - 2 tbsp
• Salt - to taste
• Water - 1 to 1/2 cups

For grinding:

• Fresh coconut - 1/4 cup
• Cashews - 3 tbsp
• Poppy seeds - 1 tsp
• Fennel seeds - 1 tsp
• Green chillies - 4
• Garam masala - 1 tsp
• Turmeric powder - 1/4 tsp

Method:

1. Place poppy seeds in a microwave safe bowl and microwave for 20 seconds.
2. Soak the poppy seeds and cashews in hot water for 15 minutes.
3. Once soaked, grind it along with all other ingredients for grinding.
4. Meanwhile, heat oil / ghee in a skillet / kadai.  Fry the cinnamon and cloves for 15 seconds.
5. Add the chopped mint and saute for 20 seconds.
6. Add carrots and 1 cup of water.  Cook until tender over low heat.
7. Add the peas, ground masala and salt.  Mix well and cook for 7 to 8 minutes.
8. Add the crumbled paneer, mix well and cook for 2 minutes.
9. Finally, add the coconut cream or coconut milk.  Cook until it reaches one boil.
10. Serve hot with roti, chapati or poori.