![[NID] One-Pot Paneer & Veggie Indian Curry](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/6523ae40e4436936d49a4534-4ef96d8f-dc8c9330.jpeg)
[NID] One-Pot Paneer & Veggie Indian Curry
with Mini Tortillas
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Paneer Cheese
(Contains: Milk;)
2
Garlic
1
Tomato
1 packet
Carrot & Zucchini Mix
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Cooking Steps
• Cut paneer into bite-sized chunks. • Meanwhile, finely chop garlic. • Roughly chop tomato.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook paneer, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl.
• Return the saucepan to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, until tender, 5-6 minutes. • Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes. • Stir through cooked paneer until warmed through, 1-2 minutes. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Divide one-pot paneer and veggie curry between bowls. • Garnish with flaked almonds and serve with mini tortillas. Enjoy!
