Paneer and Vegetables in Mint-Coriander-Tomato Sauce

What do I call this dish other than a boring, explicit statement of what it's made from? I don't know. This is what happens when you throw together things in the fridge to make something nice.

But it is a very different kind of paneer gravy with a healthy serving of vegetables and a delicious combination of mint, coriander and tomato. This is also a thick gravy rather than a creamy or smooth gravy.

I definitely recommend this dish if you are looking for a different kind of paneer side-dish. This is a little similar to this paneer side dish.

 

Ingredients (serves 6):

1. 1 cup cilantro/coriander leaves, washed and torn
2. 2 tablespoon dried mint leaves (or 1 cup fresh mint leaves)
3. 3 tablespoons yogurt
4. 1 tablespoon + 1 tablespoon ginger garlic paste (crush together equal amounts of ginger and garlic in a mortar and pestle)
5. 1 green chilli
6. 4 pods of green cardamom
7. 1 " piece of cinnamon, broken
8. 4 cloves
9. 2 small-medium red onions
10. 2 tablespoons oil
11. 1 tablespoon coriander powder / dhania powder
12. 1/2 teaspoon turmeric powder
13. salt as needed
14. 2 teaspoons garam masala
15. 1/2 cup cauliflower florets
16. 2 carrots, peeled and chopped
17. 1 cup green beans, chopped
18. 400 grams paneer, cubed
19. 3 tablespoons tomato paste
20. 1 cup milk
21. a squeeze of lemon juice and a dollop of milk

Preparation:

1. Steam/cook the vegetables (cauliflower, beans, carrots) until half done. Drain water (if there is) and set aside.
2. While the vegetables are cooking, grind together coriander leaves, 1 tablespoon ginger garlic paste, green chilli, mint, and yogurt into a fine paste. 
3. Add half of the paneer and the half-cooked vegetables to the paste and marinate for 20 minutes.
4. Meanwhile, heat 1 tablespoon oil in a pan. Add whole spices - cinnamon, cardamom, and cloves and wait for the oil to be perfumed with them. Takes a minute. 
5. Add chopped onion/s and fry until slightly browned. Remove from heat and cool. When cool, grind to a paste with a sprinkle of water (if needed). 
6. Heat remaining oil in the same pan. When hot, add the ground onion paste and fry for 2 minutes. 
7. Add 1 tablespoon ginger garlic paste and fry until there is no raw smell. 
8. Add turmeric powder, coriander powder, salt, and garam masala (also add chilli powder if you like spice) and fry on low heat for a minute. 
9. Increase the heat to medium, add tomato paste and fry for 5-7 minutes until well incorporated. 
10. Add the milk and bring to a boil with the pan closed. 
11. Add the marinating paneer and vegetables along with the marinade. Add some water if the gravy is too thick and simmer until the vegetables are completely done. 
12. Finally add the remaining paneer (that was not marinated) and gently mix.
13. Finish it off with a dollop of milk

Serve with a squeeze of lemon juice, for a flavorful, delicious side dish that goes well with rice or rotis!