What do you do at the end of the week, when you have a little bit of this and a little bit of that and neither enough for a stand alone dish? You make a mixed curry out of it – But the one thing I had a whole slab of was paneer – So I chopped them up in cubes, add the small remains of a bunch of veggies and turned out a stellar and very well liked gravy curry – so you can do this too with whatever veggies you have left and crank p an exciting dish that went super well with chappatis – talking of which I’ve had these on my camera along with another 6-7 dishes waiting to be blogged – 24 hours is never enough for all the things I would like to get done in a day – sigh!
1 lb Paneer block
I used green pepper, onions, green chilies, mushrooms, red peppers tomatoes – all of which I had either halves or just a few left!
1 tsp of olive oil
1 tsp of crushed rosemary (optional)
2 tsp Suvaiyana North Indian Garam Masala (or other)
Dry grind all the spices in a blender
Heat oil and add the tomatoes and onions, spices and the rest of the veggies and allow them to cook
Add the ground up spices and mix in to what’s slowly turning into gravy.
Add the paneer last with salt and allow it to simmer for a few more minutes. (tastes just as good and a lot healthier)
Remove from flame after tasting the paneer to see if it has absorbed the spices.
Garnish with cilantro if desired and serve with naan, rotis or chappatis