Cheesy Mixed Vegetable Paneer

Ingredients

• 200 g Paneer (cut into 1‑inch cubes)
• 100 g Mushrooms (sliced)
• 100 g Green beans (cut into 2‑inch pieces)
• 1 medium Bell pepper (cut into long strips)
• 1 large Onion (long sliced)
• 1 small Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 100 g Spinach (roughly chopped)
• ½ cup Green peas (frozen, thawed)
• 2 stalks Spring onion (chopped, green tops included)
• 4 tbsp Ghee (clarified butter)
• 2 tsp Kitchen King Masala (or any mixed veg masala)
• to taste Salt
• 100 ml Heavy cream (half of a 200 ml carton, chilled)
• 100 g Mozzarella cheese (shredded)

Instructions

1. Prepare all vegetables

   Wash, slice mushrooms, cut green beans, slice bell pepper, slice one large onion lengthwise, finely chop the small onion, mince garlic and ginger, chop spinach, thaw peas, and chop spring onions.

   Time: PT10M

2. Heat ghee

   Place the skillet over medium heat and add 4 tbsp ghee. Let it melt and become shimmering.

   Time: PT2M

   Temperature: Medium heat

3. Sauté onions

   Add the long‑sliced onion to the hot ghee. Stir occasionally until they turn golden brown.

   Time: PT5M

   Temperature: Medium heat

4. Add aromatics

   Stir in the minced garlic, ginger, and the finely chopped small onion. Cook for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Stir‑fry the vegetables

   Add mushrooms, green beans, bell pepper, and peas. Toss and cook for 5 minutes, letting the vegetables soften but retain crunch.

   Time: PT5M

   Temperature: Medium‑high heat

6. Season

   Sprinkle 2 tsp Kitchen King Masala and salt to taste. Stir for 1 minute so the spices coat the veggies.

   Time: PT1M

   Temperature: Medium heat

7. Add paneer

   Gently fold in the cubed paneer. Cook for 3 minutes, allowing the paneer to warm without breaking.

   Time: PT3M

   Temperature: Medium heat

8. Add spinach

   Add the chopped spinach and cook for 2 minutes until wilted.

   Time: PT2M

   Temperature: Medium heat

9. Finish with cream and cheese

   Pour in 100 ml heavy cream and sprinkle shredded mozzarella. Stir continuously for 3 minutes until the cheese melts into a smooth, glossy sauce.

   Time: PT3M

   Temperature: Medium heat

10. Garnish and serve

    Turn off the heat, sprinkle chopped spring onions on top, give a final gentle toss, and transfer to a serving plate.

    Time: PT2M

Nutrition Facts

Calories

440

Protein

16 g

Carbohydrates

14 g

Fat

36 g

Fiber

2 g

Ingredient Substitutions

• Instead of Paneer: Firm tofu, Halloumi
• Instead of Mushrooms: Button mushrooms, Cremini
• Instead of Green beans: Snow peas, Broccolini
• Instead of Bell pepper: Capsicum, Red chilli (mild)
• Instead of Onion: Shallots
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Spinach: Fenugreek leaves, Kale (chopped)
• Instead of Green peas: Edamame, Mung beans
• Instead of Spring onion: Chives
• Instead of Ghee: Unsalted butter, Coconut oil
• Instead of Kitchen King Masala: Garam masala, Curry powder
• Instead of Salt: Sea salt, Pink Himalayan salt
• Instead of Heavy cream: Full‑fat Greek yogurt, Coconut cream
• Instead of Mozzarella cheese: Cheddar, Paneer (extra)

Equipment Needed

• Large skillet or wok
• Sharp chef’s knife
• Cutting board
• Wooden spatula or silicone stirrer
• Measuring spoons
• Serving plate

Critical Steps — Do Not Skip

• Sauté onions until golden – builds the flavor base.
• Add paneer at the end to keep it soft and prevent it from breaking.
• Add cream and mozzarella on low heat to avoid curdling.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika with the masala.
• Replace half the cream with Greek yogurt for a tangier, lighter sauce.
• If you like heat, toss in a finely sliced green chilli with the aromatics.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Not recommended – cheese texture changes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store in zip‑lock bags in the fridge for up to 24 hours.
• Cube paneer and keep it in water to retain softness.
• Measure spices in advance to speed up cooking.