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Paneer and Vegetable Chowder Recipe

Paneer and Vegetable Chowder is a popular Indian Soups and Stews
Author :
 
On :
Tuesday, 7 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Simmer Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
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:

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





     

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