Curry and Rice, together is nice!

As I rushed to enter the lobby of my condo this morning after a short trip to the convenience store, it suddenly dawned on me how cold it’s been lately. Just yesterday I could swear that we had to crank up the air-conditioning in order to get a good night’s sleep. And today, BAM! Summer’s disappeared and we are wrapped in warm clothes piercing the cold winds.

It’s no surprise that when it’s cold out, you want to come home to warmth and comfort. And what better way to get cozy that with a big pot of curry simmering on the stove. Personally, I love the season of Fall. The warm colours, endless cups of warm frothy coffee, fresh baked pies, and curries. Yes curries!

In my home, it’s a known fact that throughout the months of September and October, you will always find a big pot of rich creamy goodness perched up on my stove-top. Friends know that when they drop by, they will undoubtedly be served rice topped with ladlels of curry glory. Indeed, there is something very soothing about digging into a bowl of rich, spicy gooeyness.

I love playing with the many flavours available and sometimes even surprise myself by trying out something so unconventional that ends up tasting as one of my best creations ever. This dish was one with similar tale to tell. And as I go in for a second helping, I wonder how come I didn’t think of it before.

MIXED VEGETABLE CURRY

---

Prep time: 15 min, Cooking time: 15 min | Serves: 4  

1 cup Paneer, cubed 2 cups mixed vegetables (peas, carrots, baby corn, mushrooms, mixed peppers) 1 cup potatoes, diced 1 medium-sized onion, thinly sliced 1 large tomato, roughly chopped 2-3 green chilles, finely chopped 1 tsp ginger-garlic paste 2 tbsp plain yoghurt

Â

salt, to taste 1/2 tsp red chilli powder 1 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp turmeric powder 1 tsp cumin seeds 2 tbsp light cooking oil water, as needed 2 tbsp fresh coriander leaves, finely chopped for garnish

HEAT oil in a large pot and add cumin seeds, allowing it to sizzle. Add onions and fry till it begins to turn pink. Add tomatoes and ginger-garlic paste and cook for a few minutes till it begins to pulp.

ADD potatoes, salt, red chilli powder, coriander powder, cumin powder and turmeric powder, and stir to coat well. Cover and cook for 3-4 minutes.

MIX in yoghurt and stir till spices blend well. Add paneer, mixed vegetables and a cup of water. Cover cook for 8-10 minutes till potatoes turn tender, stirring occasionally. Feel free to add more water if desired.

GARNISH with fresh coriander leaves and serve warm over rice, with a side of Papad and Mango Pickle.