Vegetable & Cheese Stew

A thick, lightly spiced stew from the cookbooks of Sri Prabhupada's ISKCON

Course Main Course

Cuisine Indian, Pure Veg

Keyword Hare Krishna

Prep Time 10

Cook Time 20

Servings

Calories 265kcal

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

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.

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.