Thai Paneer Green Curry

Ingredients 

• 450 grams cottage cheese
• 2 stalks lemongrass
• 4-5 lemon leaves
• 1 inch ginger piece 
• 6-8 green chillies
• 2 medium carrots
• 6-8 babycorns
• 5-6 medium button mushrooms
• A few broccoli florets
• A small bunch of fresh coriander leaves 
• 2 spring onions
• 1/3 cup peanuts
• 2 medium green capsicums
• 1/4 cup basil leaves
• 2 medium tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 6-8 peppercorns
• 4 cloves
• 1 tablespoon oil
•  Salt to taste
• 2 cups coconut milk
• 2 tablespoons lemon juice

Method

1. Cut the paneer into half inch sized cubes. Wash and chop lemon grass. Wash and wipe dry lemon leaves. Peel, wash and grate ginger. Remove stems, wash and chop green chillies. Peel, wash and finely slice carrots. Wash and chop baby corns and mushrooms. Wash broccoli and drain. Clean, wash and chop coriander leaves. Peel, wash and chop spring onions.
2. Roast peanuts and remove skin. Grind coarsely. Wash, deseed and cut capsicum into cubes. Clean and wash basil leaves and drain well. Wash tomatoes and slice thinly. Heat three cups of water in a pan. Add half of the lemon grass, lemon leaves, ginger and green chillies. Boil for five minutes. Strain and keep the stock aside. Make a paste of coriander leaves, spring onions, cumin seeds, coriander seeds, pepper corns, cloves and the remaining lemon grass.
3. Heat oil in a pan, add carrots, baby corns and mushrooms and cook for two to three minutes. Add broccoli and continue to stir fry. Add the ground paste and stir. Add the stock and mix. Add paneer cubes and bring to a boil. Add crushed roasted peanuts and mix. Add capsicum cubes, basil leaves and salt. Mix well. Add coconut milk, tomato slices and lemon juice. Let it simmer for two to three minutes. Serve hot with steamed rice.

Nutrition Info