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Paneer and Vegetable Chowder

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Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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4

Ingredients

  • 500 g - paneer, cubed
  • 500 g - tomato, blanched, peeled and chopped (discard seeds)
  • 500 g - zucchini, sliced (do not peel)
  • 250 g - carrot, sliced
  • 250 g - pumpkin, peeled and cubed
  • 200 g - green capsicum, chopped (discard seeds)
  • 200 g - red capsicum, chopped (discard seeds)
  • 200 ml - Tomato puree
  • 1.5 cup - onion, chopped
  • 1.5 litre - vegetable stock
  • 6 flakes - garlic, crushed
  • 3 tbsp - fresh basil, chopped
  • 2 tbsp - Olive oil
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - dried Thyme
  • 1 tsp - dried dill leaves
  • 2 - Bay Leaves
  • 1 tsp - salt
  • 1/4 tsp - freshly ground black pepper

How to Make Paneer and Vegetable Chowder

  • Heat oil in a deep non-stick pan.
  • Add onion, garlic and saute lightly.
  • Add stock, turmeric powder, thyme, bay leaves and dill.
  • Add all the vegetables except the tomato.
  • Add salt and simmer till the vegetables are very soft.
  • Add tomato, tomato puree and simmer for 5 more mins.
  • Stir well so that the vegetables are partially mashed.
  • Add paneer and pepper.
  • Simmer for 5 more mins.
  • Taste and correct the seasoning.
  • Serve hot, garnished with basil.
  • Serve with crusty wholewheat rolls.