Sabji

Balti Paneer With Vegetables

Name: Balti Paneer With Vegetables
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Paneer; Baby Carrots - 8-10, halved longitudnally; OR; Regular Carrots - 2, cut into 2 inch long pieces; Fresh or Frozen peas - 1/2 cup; Cauliflower - 10 medium florets; Potato - 2 medium, thick round slices; Onion - 1medium (100 g), sliced; Whole; Mustard seeds + Fenugreek seeds + Onion; Light Cream - 1/2 cup; Salt - To taste; White Oil - as indicated; Mix the following into a Masala paste:; Tomato Puree - 2 tbsp; Ginger - 1 tsp, grated/paste; Garlic - 1 tsp, grated/paste; Cilantro - 2 tbsp, chopped; Coriander Powder; Chilli Powder; Lemon juice - 2 tbsp

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Paneer and vegetables in creamy Balti-style sauce - rich and satisfying vegetarian dish.

Paneer
Baby Carrots - 8-10, halved longitudnally
OR
Regular Carrots - 2, cut into 2 inch long pieces
Fresh or Frozen peas - 1/2 cup
Cauliflower - 10 medium florets
Potato - 2 medium, thick round slices
Onion - 1medium (100 g), sliced
Whole
Mustard seeds + Fenugreek seeds + Onion
Light Cream - 1/2 cup
Salt - To taste
White Oil - as indicated
Mix the following into a Masala paste:
Tomato Puree - 2 tbsp
Ginger - 1 tsp, grated/paste
Garlic - 1 tsp, grated/paste
Cilantro - 2 tbsp, chopped
Coriander Powder
Chilli Powder
Lemon juice - 2 tbsp

Preparation

If using fresh peas, parboil and keep aside.

[Parboil means o cook partially by boiling for a brief period]

Cooking

Heat 2 tbsp oil in a kadhai.

Fry paneer pieces till lightly brown and keep

Add 2 more tbsp oil and heat. Fry cauliflowers, potatoes, and carrots till golden brown and keep aside.

To the same oil, add Mustard + Fenugreek/Methi + Kalonji seeds. Fry for 30 sec or until seeds start to splatter.

Add onions and fry on medium-low heat for 2-3 minutes or until they are soft.

Add masala paste to the onions and mix. Fry for 2 minutes.

Then add fried vegetables, peas and paneer.

Mix well and cook on medium heat for 2-3 minutes or until the vegetables required, add little water from time to time. Keep heat at medium-low settings. This is a dry curry so do not add too much water.

Once the vegetables are cooked, add light cream and bring to boil, simmer for 1 minute and remove from heat

Garnish with cilantro just before serving.

Serving Suggestions

This curry may be served with any rice and dal

Per serving - based on typical ingredient amounts

~172 kcal Calories

~6 g Protein

~18 g Carbs

~10 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Cast Iron Kadai Traditional Indian wok for authentic cooking

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Stainless Steel Masala Dabba Spice box with 7 containers & spoons

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