Boiled Peas – 100gm
Boiled & Chopped Carrot – 100gm
Boiled & Chopped Beans – 100gm
Paneer – 100gm
To Fry and Grind:
Mint Leaves – 1 Bunch
Coriander Leaves – 1/2 Bunch
Curry Leaves – 1/4 Bunch
Slitted Green Chillies – 4
Ginger – a Lemon Size
Galric – 5 Cloves
Onion – 3
Tomato – 4
Oil – 1 Tablespoon
Cumin Seeds (Seeragam) – 1 Teaspoon
1. Heat oil in a pan. Add onions and fry for 2 minutes. Add ginger garlic paste and fry till the raw smell goes off. Add tomato followed by green chillies. Fry for few minutes.
2. Add coriander leaves and mint leaves and fry for 2-3 minutes. Switch off the stove and cool it down.
3. Once the mixture is cooled, grind it in a blender.
4. Heat oil in a pan and add cumin seeds. Once the cumin seeds splutter, add the ground mixture. Boil well and then add Paneer cubes followed by boiled vegetables. Cook once again for 3-4 minutes.
Now, the Paneer Vegetable Mint Curry is ready!
Serve. Chappathi, Pulao, Dosa, and Friedrice.
Learned from Koodal Website