Carrot & Paneer Dry Curry

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Last Updated on December 14, 2020 by

Carrot & Paneer Dry Curry

Today, continuing my Carrot theme, I combined this versatile vegetable with paneer, another versatile ingredient.  This is a mild flavored, quick cooking curry that is perfect with rice.  Since it is a dry curry, you can even have it on its own, which is how I ate it.  I had a bowl of it and was perfectly satisfied having it for lunch.

…some fresh ingredients & a few spices…a delicious lunch is just minutes away…

Carrot & Paneer Curry

Ingredients:
1 tablespoon oil
1 tablespoon mustard seed
2 teaspoons cumin seed
12 oz, paneer, cut into large dice
2 tomatoes, chopped
2 cloves garlic, finely chopped
3 long hot chiles, thinly sliced (more or less, as desired)
1 tablespoon ginger paste
1 teaspoon ground turmeric
3 green cardamom pods
3 large carrots, sliced on the bias into thick pieces (I cut them into rather large pieces because I like the carrots to still have a little bite to them – if you like them softer, you can cut them into smaller pieces)
1/4 cup water
1/4 cup cilantro, finely chopped
2 tablespoons mint, finely chopped
salt, to taste

Heat oil.  Add mustard seed and cumin seed.  As soon as mustard seeds start to splutter, add paneer and stir fry for a few minutes, until golden brown.

Add tomatoes, chile, garlic, cardamom, turmeric, and ginger.

Mix and bring to a a boil.  Add carrots, water and salt.  Reduce to a simmer, cover and cook for 10 minutes.
Add cilantro and mint.  Adjust salt, if necessary.

 

A quick cooking, mild flavored curry; perfect for the summer when you don’t want to be spending a long time over a hot stove.

 

 

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Carrot & Paneer Dry Curry

This is a mild flavored, quick cooking curry that is perfect with rice.  Since it is a dry curry, you can even have it on its own

Ingredients

  • 1 tablespoon oil
  • 1 tablespoon mustard seed
  • 2 teaspoons cumin seed
  • 12 oz paneer, cut into large dice
  • 2 to matoes chopped
  • 2 cloves garlic finely chopped
  • 3 long hot chiles thinly sliced (more or less, as desired)
  • 1 tablespoon ginger paste
  • 1 teaspoon ground turmeric
  • 3 green cardamom pods
  • 3 large carrots sliced on the bias into thick pieces (I cut them into rather large pieces because I like the carrots to still have a little bite to them – if you like them softer, you can cut them into smaller pieces)
  • 1/4 cup water
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons mint finely chopped
  • salt to taste

Instructions

  • Heat oil. Add mustard seed and cumin seed.
  • As soon as mustard seeds start to splutter, add paneer and stir fry for a few minutes, until golden brown.
  • Add tomatoes, chile, garlic, cardamom, turmeric, and ginger.
  • Mix and bring to a a boil. Add carrots, water and salt.
  • Reduce to a simmer, cover and cook for 10 minutes.
  • Add cilantro and mint. Adjust salt, if necessary.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Comments

  1. I never knew carrots and paneer can look and sound so wonderful. Need to try it before I can say it tastes good too. But by the picture and your verdict I have no doubt it will. Nice pictures Mireille.

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