Vegetable And Paneer Stew In Spiced Coconut Milk

Ingredients

• 2 carrots, sliced into 1 inch strips
• 8-10 green beans, sliced into 1-1.5 inch strips
• 2 zucchini/any squash - cubed
• 1/2 cup peas
• 1.5 cups cauliflower florets
• 1/2 cup cubed paneer (use tofu for a vegan version)
• 1.5 inch fresh ginger, peeled and grated
• 2 tablespoon oil
• 2 (or more) hot green chili pepper, slit - do not skip this; the hot peppers impart a very fresh flavor. you can remove the membrane and the seeds if it is too spicy
• 2-3 green cardamom
• 1 inch cinnamon stick
• salt
• 1/2 teaspoon turmeric + 1/2 teaspoon turmeric
• 2 teaspoon red chili powder (use more or less, adjust to taste) – i have used kashmiri red chili powder; contributes to the red color of the curry without much spice/heat
• 1 teaspoon freshly ground coriander powder
• 1 &; 1/4 cup coconut milk
• 3/4 cup water (use more or less, adjust to the amount you would need your consistency of the stew)
• black pepper or red chili flakes to garnish
• any herb you want to use