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Fresh Paneer in a Vegetable Ring
2026 June 12
Ingredients for 4 servings
- 3–4 carrots, thinly sliced
- 1 red and 1 yellow pepper, cut into strips
- 1 winter radish
- 2–3 slices of fresh ginger, finely chopped
- fenugreek
- black pepper
- 1 medium courgette, halved lengthways and sliced
- 1–2 parsnips, cut into thick julienne strips
- 3 tbsp ghee
- cumin
- a pinch of cardamom, freshly ground
- 50 g almonds, blanched and flaked
Preparation
Heat the ghee in a frying pan. Add the panir cubes and fry until lightly crisp. Remove the panir cubes from the pan, cover and keep warm. Fry the spices in the remaining ghee. Depending on their firmness, add the carrot slices first, followed a few minutes later by the winter radish, the pepper strips and the julienned parsnips, and finally the courgette slices, then leave everything to simmer until cooked through.
Arrange the vegetables in a ring with the paneer cubes in the centre. Sprinkle with flaked almonds and serve.
Serve with basmati rice, noodles or potatoes. And, as always, finish with a delicious lassi.
