Vegetable Kadhai Paneer

This was made with leftover Paneer Butter Masala and to make it more interesting I re-seasoned it and added all the vegetables in my fridge. It was yum and we enjoyed it with parathas. Then I wanted to blog about it and couldnt think of a name... Vegetable PBM, Vegetable KP, Panchratna Paneer, Paneer Jalfrezi? Finally I went with VKP and here it is... To make it from scratch, make it the same way as PBM but add the vegetables as soon as the onions are cooked. When they are softened, add the milk cream, paneer and finish up. And yes it does look like a lot of ingredients, but most of them are right there in the masala dabba. If using fresh vegetables, cut the green beans into 1 inch pieces, onion into 1 inch squares, separating the layers and same for the green peppers. Slice the carrots into rounds.

Ingredients:

1 cup Paneer Butter Masala (PBM)

2 cups mixed frozen vegetables of choice (I used green peppers, onions, carrots, french beans, peas)

1 tablespoon oil

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)

1 star anise pod

1 stick cinnamon

2-3 cloves

1/2 onion finely chopped

1/2 teaspoon chili powder

1/4 teaspoon garam masala

1/8 teaspoon turmeric

1/2 cup milk

Coriander for garnish (optional)

Thaw the vegetables and microwave for 3 minutes on high. Heat oil in a heavy bottomed vessel and when it is hot, add the jeera, raee, cinnamon, cloves and star anise. When the start to crackle, add the onions and spices and saute till soft. Then add the vegetables and saute for 3-4 minutes till everything is mixed well and cooked. Add milk along with PBM. Stir well and bring to a boil. Serve hot with parathas or jeera rice.

I am sending this to CoL Leftover Delicacies.