Creamy Tomato, Carrot, and Beetroot Paneer Curry

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onions and sauté until they become translucent and golden brown.

4.Stir in the minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until aromatic.

5.Add the diced tomatoes and cook until they break down and become saucy, about 5-7 minutes.

6.Stir in the diced carrots and beetroot, followed by the coriander powder, turmeric powder, and salt. Mix well to coat the vegetables in the spices.

7.Pour in about 200ml of water, cover the pan, and let the vegetables simmer for about 15 minutes or until they are tender.

8.Once the vegetables are cooked, add the cubed paneer and coconut milk to the pan. Stir gently to combine and let it simmer for another 5 minutes.

9.Sprinkle garam masala over the curry and adjust seasoning with salt and pepper to taste.

10.Remove from heat and garnish with fresh coriander leaves before serving.