Ingredients
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1 tsp oil
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1/2 tsp mustard seeds
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1/2 tsp coriander seeds
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1/4 tsp hing
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1/4 tsp turmeric
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4-5 curry leaves
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2 whole black pepper
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1 dried red chilli
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1/2 cup green beans, par boiled
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1/2 cup paneer cubes
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1/2 tsp salt
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100ml coconut milk
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rice, to serve
Directions
This meal is the easiest meal you’ll ever make for yourself. Inspired from the beaches of South India, this has all the heady spices and tadka of a heavenly curry that stands strong on it’s own. And you’ve got to believe it when I say it – this curry barely needs some rice as an accompaniment!
The tempering of simple masalas – mustard seeds, coriander seeds, curry leaves, dried red chilli and just some turmeric and hing, teamed with coconut milk helps make this curry within minutes. I used par-boiled green beans to quicken the time and I chose not to fry the paneer for love-handle-reasons, but you can definitely do the opposite, and even add more veggies. This curry originally belongs with a good fish, so, by all means, go ahead and do the original.
Note: if you are on Instagram, follow me at: @kitchentherapyindia and check out the InstaStories Highlight for the video of the makings!
Steps
1
Done
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Place a non-stick pan on heat and pour the oil. |
2 Comments Hide Comments
very nice recipe, dear. We like your blog and are enjoying being vegetarians in Iran!
Thank you very much!! 🙂