The idea for this meal came from a combination of a trip to our local CSA Farm, my wife’s grandma’s house (specifically her garden), and our own garden. The end result of those three spots was a glorious haul of super fresh vegetables. So, we decided to combine them all (carrots, eggplant, rhubarb, scallions, and jalapenos) into an Indian sauce to serve with paneer!
The sweetness of the carrots balanced the bitterness of the rhubarb really well, and the jalapenos added quite a bit of spice to the mix too! From there, the eggplant and turmeric served to add some earthy notes, while the garam masala added the classic aromatics to our curry. We then combined the paneer with our sauce and servced it over a cumin and caraway seed infused brown basmati alongside some Naan!
Time: 45 Minutes
Ingredients:
- Paneer
- Carrots
- Eggplant
- Jalapeno Peppers
- Rhubarb
- Scallion Onions
- Cashew Milk (or cashews and warm water)
- Ground Turmeric
- Garam Masala
- Salt
Method:
- Peel and cut up your carrots. Boil them until soft.
- Chop your eggplant, jalapenos, rhubarb, and scallion onions.
- Heat some ghee, coconut oil, or avocado oil in a large pan, and add your veggies. Sautee until they all soften quite a bit and become a bit mushy.
- Add your boiled carrots, and sprinkle in your turmeric, garam masala, and salt. Stir to combine, and continue cooking.
- Scoop your veggies into your blender, and add your cashew milk. Puree to form your sauce, and set your sauce aside. We have a small blender, so we had to do this in batches.
- Cut your paneer into cubes.
- Heat a little more ghee, coconut oil, or avocado oil in your pan, and add your paneer. Cook, stirring occasionally so that it starts to brown a little on the sides.
- Pour your sauce in, and stir to combine and reheat.
- Plate over rice, devour, and enjoy!
