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Paneer and Vegetables in Khus Khus Gravy



Paneer and Vegetables in Khus Khus Gravy
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
An assortment of vegetables in luxurious white gravy – an unbeatable recipe from the punjabi khazana!
Ingredients
  • ½ cup paneer (cottagte cheese) cubes
  • 1 cup boiled mixed vegetables
  • (carrots , french beans , cauliflower and green peas)
  • 2 tbsp poppy seeds (khus-khus)
  • 1 tbsp broken cashewnuts (kaju)
  • 2 tbsp oil
  • 4 cloves (laung / lavang)
  • 1¼ cups milk
  • 2 tbsp fresh cream
  • salt to taste
  • a pinch of garam masala
  • To Be Ground To A Smooth Onion Paste (using A Little Water)
  • ½ cup roughly chopped onions
  • 2 green chillies , roughly chopped
  • 12 mm (1/2") piece of ginger (adrak)
  • 3 garlic (lehsun) cloves
  • For Serving
  • rotis
Instructions
  1. Combine the poppy seeds, cashewnuts and ¼ cup of milk in a big bowl, mix well and allow it to soak for 30 minutes.
  2. Once soaked, blend in a mixer to a smooth paste, add the milk, mix well and keep aside.
  3. Heat the oil in a kadhai, add the cloves and sauté on a medium flame for a few seconds.
  4. Add the onion paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Add the mixed vegetables and paneer pieces and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Meanwhile combine the poppy seed paste with the remaining 1 cup of milk, mix well and add it to the vegetables.
  7. Add the salt, mix well add the fresh cream and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  8. Add the garam masala, mix well and cook on a medium flame for 1 minute.
  9. Serve hot.



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