Malai Mixed Vegetable Curry
Malai mixed vegetable curry is a creamy, mild-bodied dish built to be scooped up with naan or roti. Grinding soaked cashews with fresh tomatoes gives the sauce a smooth, rich base before any cream goes in. Colored bell peppers, carrot and peas keep the pot bright, while browned paneer adds a firm, savory bite. It feeds ten, so it suits a big table, and zucchini or broccoli can replace the vegetables listed.
Instructions
Cut the bell peppers into half-inch pieces. Sauté the paneer until golden brown, then set it aside. Soak a handful of cashew nuts in warm water.
Grind the tomatoes and the soaked cashews together into a fine paste and keep it aside.
Sauté the chopped vegetables, green chillies and dried parsley in the butter or oil until cooked through. If you prefer, microwave the vegetables for about 10 minutes without water, then sauté them in butter for a minute.
Stir the tomato and cashew paste into the vegetables and cook for 5 minutes.
Add the garam masala, red chilli powder, salt and turmeric to taste, and simmer for 2 minutes.
Pour in the whipping cream and the sour cream. Cook until the cream thickens.
Add the paneer and mix well. Garnish with cilantro and cashew nuts, and serve hot with naan or roti.
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