Vegan Paneer Curry with Wholesome Millet
Ingredients
Ingredients for Curry base:
- 1 Onion
- 200g Lentils
- 410g Chickpeas
- ½ tbsp Ginger
- 1 tbsp (½for sauce and rest for Raita) Cumin seeds
- 1 tbsp Chilli powder
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 1 Cinnamon stick
- 1 Bay leaf
- 2 Cloves
- 5 tsp pods Cardamon seeds
- ½ tsp Hinds Paprika
- 2 tsp Rhodes Quality Tomato paste
- 3 C Rhodes Whole Peeled Tomato
- 1 C Cashews
- ½ Can Coconut cream
- 2 tbsp (one for sauce and one for raita) Lemon juice
- 2 tsp Brown sugar to taste
- 2 tsp each of Salt and Pepper
- 1 pkt Paneer
Sides and Garnishes:
- 10 Pani Puri’s
- Half Cucumber
- 20g Mint
- 20g Coriander
- 50g Coconut flakes
- 200g Coconut yogurt
- 300g Millet
Instructions
- Cook lentils and millet separately by bringing them to a boil and simmering for 10 minutes. When cooked strain and let it cool off.
- Sauté onions until translucent, add garlic and ginger.
- Turn the heat lower and all dry spices.
- Blend whole peeled tomatoes and cashews until smooth.
- Add tomato paste cook out a little add whole peeled tomatoes and cashews mix, and cook on low heat so that the sauce develops.
- Add sugar and coconut cream and cook for 30 minutes on a low heat.
- Add lemon juice and take off the heat.
- Add cooked lentils, chickpeas, and paneer. Cook in sauce for 5 minutes.
- Chop the cucumber, mint and coriander and mix with coconut yoghurt add lemon juice.
- Deep fry pani puri and fill for plating.
Video
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