Thai Curry Ke Chakkar Mein Bann Gayi PEELI DAL?!🌝😫🧑🏻‍🍳

Ingredients

• 2 medium Onion (finely diced)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 1 teaspoon Vinegar (white or apple cider vinegar)
• 2 cups Mixed Vegetables (carrot, bell pepper, green beans – chopped)
• 200 grams Paneer (cut into 1‑inch cubes)
• 150 grams Mushroom (sliced)
• 400 ml Coconut Milk (full‑fat, 1 standard can)
• 1 tablespoon Corn Starch (mixed with 2 tbsp cold water to form a slurry)
• 1 teaspoon Brown Sugar (optional, adds subtle caramel note)
• 1 teaspoon Jaggery (grated, for authentic sweetness)
• 2 tablespoons Heavy Cream (adds silkiness; can omit for dairy‑free version)
• ½ teaspoon Red Chili Powder (adjust to taste)
• ½ teaspoon Salt (optional, to taste)
• 2 tablespoons Vegetable Oil (for sautéing)

Instructions

1. Prepare All Ingredients

   Dice the onions, slice the mushrooms, cube the paneer, and chop the mixed vegetables into bite‑size pieces. Measure out all spices, sugars, and liquids.

   Time: PT10M

2. Make Corn‑Starch Slurry

   In a small bowl, combine 1 tablespoon corn starch with 2 tablespoons cold water. Stir until completely dissolved; set aside.

   Time: PT2M

3. Sauté Onions

   Heat 2 Tbsp vegetable oil in a large skillet over medium heat. Add the diced onions and sauté until they turn translucent and start to turn light golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Aromatics

   Stir in the ginger‑garlic paste and 1 tsp vinegar. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Cook Vegetables

   Add the mixed vegetables to the pan. Stir‑fry for 4 minutes, letting them stay slightly crisp.

   Time: PT4M

   Temperature: Medium‑high heat

6. Add Paneer and Mushroom

   Toss in the paneer cubes and sliced mushrooms. Cook for another 2 minutes, allowing the paneer to get a light sear.

   Time: PT2M

   Temperature: Medium heat

7. Introduce Coconut Milk

   Pour the 400 ml coconut milk into the pan, stir gently, and bring to a gentle simmer. Let it cook for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Low simmer

8. Season Sweeteners and Spice

   Add 1 tsp brown sugar, 1 tsp grated jaggery, and ½ tsp red chili powder. Stir until the sugars dissolve.

   Time: PT1M

9. Thicken the Curry

   Stir in the corn‑starch slurry gradually. Continue cooking for 2 minutes, or until the sauce reaches a glossy, slightly thick consistency.

   Time: PT2M

   Temperature: Low heat

10. Finish with Cream and Final Seasoning

    Add 2 Tbsp heavy cream and ½ tsp salt (if using). Stir well and simmer for another 2 minutes. Remove from heat.

    Time: PT2M

11. Serve

    Transfer the curry to a serving bowl. Garnish with fresh cilantro if desired and serve hot with rice or flatbread.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

3 g