2/28/21

Indo Thai Curry With Broccoli And Paneer

Bowl of curry with broccoli, carrots, and paneer

It's a rainy Sunday morning here in Arlington, VA, and I thought I'd share a recipe with you I made yesterday. When I say a recipe, it's mostly my recollection of the ingredients and the steps I took to make this Indo Thai Curry With Broccoli And Paneer.

It all started with a bunch of produce I had and a block of paneer I bought weeks earlier. I wanted something that would be of comfort, not too long to make, and do well as leftovers.

The Indo part of the recipe, as an Indian, comes from mustard seeds, cumin seeds, paneer, and cilantro. The Thai part is lime leaves, coconut milk, Thai red curry paste, and fish sauce. Of course all these ingredients are widely used in a multitude of cuisines.

Indo Thai Curry With Broccoli And Paneer

Ingredients

olive oil

2 teaspoons cumin seeds

2 teaspoons mustard seeds

1 tablespoon finely chopped ginger

1 head broccoli, cut into bite size pieces

2 carrots, peeled, sliced on diagonal into 1/4" pieces

14.5 ounce can diced tomatoes, drained and pureed (I drank the liquid)

14.5 ounce can coconut milk

1-2 tablespoons red Thai curry paste

lime leaves (mine were old, so I used a bunch of them)

1 block paneer, cut into cubes

fish sauce to taste

salt to taste

1-2 cups defrosted peas

To serve: Basmatti rice, lime wedges, chopped roasted cashews, chopped cilantro

Directions

1. Heat olive oil in a large skillet. Add cumin and mustard seeds and saute for a few minutes. Add ginger, broccoli, and carrots, and saute for about 5 minutes.

2. Add pureed tomatoes and coconut milk, red Thai curry paste, and lime leaves. Mix to combine.

3. Nestle in cubed paneer, a few dashes of fish sauce and a pinch of salt. Simmer covered for 10 minutes.

4. Taste. Adjust for seasoning. Simmer a bit longer if your vegetables aren't tender enough for your liking.

5. Add defrosted peas and simmer until they are warmed through.

6. Serve the curry on top of Basmatti rice with a wedge of lime and topped with cashews and cilantro.

You can go to town when it comes to variations: use whichever vegetables you have on hand, tofu instead of paneer, green curry instead of red, zoodles instead of rice.

My favorite part of this dish is the flavorful sauce! 

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