{"id":6827,"date":"2017-07-19T14:11:30","date_gmt":"2017-07-19T21:11:30","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6827"},"modified":"2017-07-19T14:11:50","modified_gmt":"2017-07-19T21:11:50","slug":"malabar-paneer-vegetable-curry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/malabar-paneer-vegetable-curry\/","title":{"rendered":"Malabar Paneer & Vegetable Curry"},"content":{"rendered":"
\n \n \"Fb-Button\"\n <\/a>\n <\/div>
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\"malabar<\/a><\/p>\n

I just LOVE\u00a0this curry. I found this recipe for Malabar vegetable curry on Cooking Love!<\/a>\u00a0but\u00a0used\u00a0this recipe on Smita Chandra<\/a> for the Malabar masala since I didn’t have a box of pre-made masala. The spice blend is truly wonderful. The\u00a0Malabar coast is in Kerala, South India.<\/p>\n

This curry\u00a0is a little different\u00a0with the corn and paneer\u00a0and\u00a0I didn’t have any green beans so I threw in the zucchini instead!<\/p>\n

For this recipe, I list the amounts of the ingredients in the instructions\u00a0as well. I find that I’m always going back and forth when reading recipes so I thought\u00a0it might be helpful to have both a recipe list and the amounts in the instructions too!<\/p>\n

Malabar Masala Powder\/Other Ground Spices<\/span><\/p>\n

1. Toast lightly in a skillet until fragrant:<\/p>\n

1\/2 tablespoon cumin seeds
\n1\/2 tablespoon fennel seeds
\n1\/4 teaspoon fenugreek seeds
\n4 cardamon pods skin removed
\n4 cloves
\n1\/2 of a star anise
\n1\/3 of a cinnamon stick
\n1\/4 teaspoon black peppercorn
\n1\/4 teasoon mustard seeds<\/p>\n

2. \u00a0Add the following and toast until the coconut is lightly browned:<\/p>\n

1\/2 tablespoon kasuri methi
\n1\/2 tablespoon desiccated coconut
\n8 curry leaves<\/p>\n

3. \u00a0Add 1 tablespoon coriander powder and toast for a few seconds (it burns fast!).<\/p>\n

4. \u00a0Add all the toasted spices above and 1\/4 teaspoon ground ginger and grind in a spice\/coffee grinder.<\/p>\n

Malabar Paneer and Vegable Curry
\n<\/span>1 tablespoon coconut oil
\n2 onions chopped
\n1 tablespoon ginger minced
\n3 tablespoons Malabar masala powder
\n1 tablespoon kasmiri chili powder
\n1\/2 teaspoon turmeric
\n2 tomatoes
\n3 carrots chopped
\n1 zucchini diced (or green beans chopped)
\n1\/2 can coconut milk
\n1 1\/2 cups water
\n1\/2 cup corn (I used frozen)
\n5 ounces paneer cubed
\nSalt
\n1 tablespoon coconut oil
\n1\/2 teaspoon mustard seeds
\n6-7 curry leaves
\nPinch hing (asafoetida)
\n<\/span><\/p>\n

    \n
  1. Heat 1 tablespoon coconut oil in a saute pan and saute\u00a02 chopped onions until translucent, adding 1 tablespoon of minced ginger part way through cooking.<\/li>\n
  2. Add 3 tablespoons of the Malabar masala powder,\u00a01 tablespoon kasmiri chili powder and\u00a01\/2 teaspoon turmeric.<\/li>\n
  3. Blend 2 tomatoes in a small food processor\/mixer and add to pan.<\/li>\n
  4. Add 3 chopped carrots, 1 diced zucchini, 1\/2 can coconut milk and 1 1\/2\u00a0cups of water and cook until the carrots are tender.<\/li>\n
  5. Add 5 ounces cubed paneer and 1\/2 cup corn and cook until the paneer is soft. Salt to taste.<\/li>\n
  6. In a tadka or other small pan, heat 1 more tablespoon coconut oil. Add 1\/2 teaspoon mustard seeds. When they start to pop, add 6-7 curry leaves and a pinch of hing. Throw into curry.<\/li>\n<\/ol>\n