Carrot & Paneer Dry Curry

Last Updated on June 8, 2023 by Chef Mireille

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…

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.

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