Shivani’s Kitchen Buttered Paneer & Vegetables
Ingredients
| 1/2 cup | Carrots, diced |
| 1/2 cup | Cauliflower, florets |
| 1/2 cup | Green beans, halved |
| 1/2 cup | Peas |
| 270 ml | Shivani’s Kitchen Butter Chicken Sauce |
| 3 oz | Coconut milk or cream |
| 60 g | Shivani’s Kitchen Malai Paneer, cubed |
| 3 tbsp | Cilantro, chopped |
| Plain yogurt |
Instructions
1. Bring a pot of salted water to a boil.
2. Blanch the vegetables. Add carrots and cauliflower to boiling water for 2 minutes, then add green beans and peas and continue to blanch for 2 minutes.
3. After blanching for 4 minutes, drain the vegetables and transfer to an ice water bath. Let cool, then drain and set aside.
4. In a large pot, add Shivani’s Kitchen Butter Chicken Sauce and your choice of coconut milk or cream. Bring to a gentle simmer, stirring regularly.
5. Add the blanched vegetables and cubed paneer to the sauce.
6. Allow ingredients to simmer for 3 – 5 minutes, stirring occasionally.
7. Transfer to a serving dish and garnish with cilantro and yogurt. Serve hot with your choice of naan, roti, or steamed basmati rice.
Recipe by: Shivani’s Kitchen
Photography by: Michelle Doucette
Nova Scotia’s
Culinary Trails
