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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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