Indian Vegetable Stew with Paneer

Ingredients

• Ghee 2 spoons
• Cardamom 4 pieces
• Onion 10 oz
• Tomatoes 0 lbs
• Sugar ½ spoons
• Cashew 0 oz
• Mild Chili Spice 1 tablespoon
• Garam Masala 1 tablespoon
• Ground coriander 2 spoons
• Bay leaf 1 piece
• Cinnamon 1 piece
• Clove 3 pieces
• Ginger-Garlic Paste 2 spoons
• Adyghe cheese 10 oz
• Fenugreek 1 tablespoon
• Cream to taste
• Cilantro to taste
• Salt to taste

Step-by-Step Guide

Step 1

Heat a tablespoon of melted butter in a skillet.

Step 2

Add two whole cardamom pods and heat for 30 seconds, then add diced onion and sauté, stirring, until the onion becomes translucent.

Step 3

Add the diced tomatoes, stir, and cook covered over medium heat until the onions and tomatoes soften. This will take about 10 minutes.

Step 4

Then add garam masala.

Step 5

Add ground coriander, chili, sugar, and cashews. Stir, remove from heat, and let cool.

Step 6

Blend the tomato and onion mixture in a blender until smooth.

Step 7

In the same skillet, heat the ghee again and sauté the cinnamon, cloves, the remaining cardamom, and bay leaf for one minute. Then reduce the heat and add the ginger-garlic paste, frying while stirring for 30 seconds.

Step 8

Then pour in the tomato puree, cover with a lid again, and cook on medium heat for another 5-10 minutes. To achieve the desired consistency, you can add a little water or, conversely, reduce the sauce without a lid.

Step 9

Add the diced cheese and fenugreek leaves, stir, and simmer on low heat for another 2 minutes.

Step 10

Then remove from heat and serve, drizzling with cream and garnishing with cilantro.