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Mixed vegetables Masala with Paneer

A delicious and mouthwatering mélange of fresh veggies and paneer made easily with some simple pantry friendly spices like coriander, cumin, turmeric and aromatics like onions and garlic. Enjoy as a side with any Indian flat bread or in wraps or rolls.

Ingredients

  • 200 gm paneer cut into cubes
  • 1 ½ cups chopped zucchini
  • 1 cup cubed red bell pepper
  • 1 cup green bell pepper
  • 1 tomato chopped
  • 2 cups finely chopped onions
  • 2 tbsp grated ginger
  • 2 tbsp grated garlic
  • 2 tsp coriander powder
  • 1 tsp jeera/cumin powder
  • 1 tsp haldi/turmeric powder
  • ½ tsp black pepper powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala powder or MDH Kicthen King powder
  • Salt to taste
  • 3 tablespoons oil

FOR GARNISH:

  • 1 tablespoon crushed kasuri methi/dried fenugreek leaves
  • Handful of freshly chopped coriander leaves/cilantro

FOR THE WRAP/ROLL:

  • Spinach Avocado Parathas (recipe link below) or any flatbread
  • Yogurt Chutney Recipe below
  • Laccha Pyaz Indian spiced pickled onions; recipe below

Instructions

TO MAKE THE MIXED VEGETABLE MASALA CURRY WITH PANEER:

  1. Once the ingredients (spices and aromatics) are prepped and veggies/paneer/tofu are chopped into chunks, all you need is a saucepan to cook this up in no time!
  2. Heat 3 tbsp oil and when hot add 1 ½ tsp jeera/cumin seeds; let it sizzle a few seconds
  3. Stir in 2 cups chopped onions with a pinch of salt and cook on medium for about 5-8 minutes until light brown or starting to brown.
  4. Add 2 tbsp each grated ginger and garlic.
  5. Sprinkle 2 tsp dhania/coriander powder, 1 tsp jeera/cumin powder, 1 tsp haldi/turmeric powder, ½ tsp black pepper powder, 1 teaspoon kashmiri red chili powder; mix well.
  6. Add ½ cup water; stir.
  7. Cover and cook on low for a few minutes or until oil starts to separate.
  8. Add 1 ½ cups chopped zucchini, 1 cup orange bell pepper, 1 cup green bell pepper and 1 tsp pink salt ore regular salt. Mix and fry for a minute.

  9. Sprinkle 1 teaspoon garam masala powder (or MDH kitchen King Masala) along with 1 chopped tomato; mix well. You can use your favorite spice mix powder here instead too.

  10. Mix well and cook on medium heat, covered for 5-7 minutes more or until the veggies are just cooked. The veggies need to have a bit of crunch as well as retain its fresh color.
  11. Stir in 200 gm cubed paneer (soften by soaking in hot water for a few minutes if needed), 1 tbsp crushed kasuri methi/dry fenugreek leaves and more salt to taste if needed.
  12. Mix and cook again for 5 minutes until heated through.
  13. Sprinkle chaat masala powder (1/2 to 1 teaspoon) and stir again. This one is optional if you feel the need to oomph up the curry.
  14. Garnish with cilantro and serve hot with parathas, rotis, naan, in wraps, kathi rools or even sandiwiches etc.

TO MAKE INTO A WRAP/ROLL YOU WILL NEED THE FOLLOWING:

  1. Of course, you will need the paneer/veggie curry, some flatbreads (parathas/rotis/tortillas; homemade or store bought), laccha pyaz (Indian spiced onion pickle) and a delicious and easy to make yogurt chutney to bring all the flavors together in one bite!

  2. I have made my family favorite and nutritious green colored Avocado and Spinach Parathas to encase the paneer/veggie curry.

  3. For the Laccha Pyaz, slice red onions, sprinkle with Kashmiri red chili powder, salt, chaat masala powder (optional but gives a delicious lift to instant onion pickle), squeeze half a lemon/lime, mix well using clean hands and set aside for a minimum of 15 minutes for flavors to blend and the pungency of onions to mellow.
  4. To make the yogurt chutney, in a small bowl, whisk ½ cup of thick yogurt, a couple of squeezes from a readymade packet of green chutney (cilantro chutney or even Pani puri chutney easily available online or in any Indian store) along with a dash of garlic powder/grated fresh garlic. Mix well, adjust the amount of ingredients to your taste.
  5. You can use mayonnaise instead of yogurt if you prefer.

TO ASSEMBLE THE WRAP:

  1. Smear yogurt chutney onto the paratha and spoon the paneer/veggie curry in the center like so:
  2. If you like you can layer with some cucumber slices for added freshness and crunch.
  3. Sprinkle some laccha pyaz on top, wrap the flat bread and enjoy!
  4. Enjoy as a wrap/roll or as a side with rotis, parathas, naan etc.

Recipe Notes

  • Adjust the amount of spices according to personal taste.
  • You can interchange the veggies depending upon what you have.
  • Do not overcook the veggies; you still need a bit of crunch in them.
  • If you prefer soft chunks of paneer, soak them in hot water for about 10 minutes, drain thoroughly and then use.
  • Love tofu or are vegan? You can use tofu instead of paneer.
  • Feel free to use any wrap you like or have.
  • Instead of yogurt, you can use mayonnaise in the chutney if preferred.