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.