Vegetable and Cheese (Paneer) Stew
A rich and lightly spiced vegetable stew with roots in the Hare Krishna movement. This was the food that brought the people in!
Servings
6
Ready In:
40 min
Calories:
265
Good For:
Main meal
Introduction
About this Recipe
By: John Doe
A rich and lightly spiced vegetable stew with roots in the Hare Krishna movement. This was the food that brought the people in!
When you ask people what first attracted them to the Hare Krishna movement, one of the first things they always mention is the free food!
This is definitely one that is a winner!
Ingredients
In France, many Krishna devotees are excellent cooks, but the chef Kisori who developed Matar Alu Tarkari which this recipe is adapted from,is the best. She often cooked her matar alu tarkari for Sri Prabhupada while in India. He liked it so much, he told her he could eat it every day.
Nutrition
Another adaptation of a Hare Krishna recipe. Note the use of sugar as a spice! This generally has a greater appeal to western palates then spiciness.
- Fat 38%
- Protein 15%
- Carbohydrates 47%
Vegetable & Cheese Stew
Equipment
- 1 Kadai pan,
Ingredients
- 2 tbsp Oil
- ½ cup Paneer Cubed
- 1 tbsp Ghee
- 6 Cloves
- 2 Cinnamon sticks 2-inch each
- ½ tsp Cardamon seeds Green, remove seeds from pods and grind with mortar & pestle
- 3 Bay leaves India Bay leaves
- 2 Potatoes Large, cubed; approximately 3 cups
- 1 Cauliflower Florets, approximately 2 cups
- 1 tsp Turmeric
- 2 Tomatoes Large, chopped; approximately 1½ cups
- 1 cup Water
- 1 tsp Ginger Fresh grated
- ¼ tsp Nutmeg Fresh grated
- ½ tsp Jaggery Or sugar
- 2 tsp Himalayan pink salt
- ⅓ cup Cream
- ⅓ cup Yogurt Plain yogurt
- 2 tbsp Cilantro Fresh chopped
Instructions
Prepare Paneer
- Heat the oil in a kadai pan. Add the cubed paneer and pan fry until they are golden brown. Remove with a slotted spoon and set aside.
Prepare the stew
- To the kadai pan, add the ghee and heat.
- Add the cloves, cinnamon, bay leaves, ground cardamon seeds and stir fry for 30 seconds or so.
- Add the cubed potatoes and fresh ginger and fry for 5 minutes or until they are browned on all side and lightly cooked.
- Add the chopped cauliflower, tomatoes and turmeric. Stir and cook for several minutes.
- Add the water, salt, pepper, nutmeg and jaggery. Add the water, stir to mix well. Cover and cook over medium-low heat for about 10 - 15 minutes until vegetables are cooked. Stir frequently to prevent burning on the bottom.
- When the vegetables are cook to your desire, stir in the yogurt and cream. Mix well.
- Add the paneer cubes and cilantro and mix well. Remove from heat and serve.
Nutrition
