Dinner for 3

Paneer Ghee Roast

Name: Paneer Ghee Roast
Total time: 60 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp cumin seeds; 1/2 tsp fennel seeds; 1 tsp black peppercorns; 1/4 tsp fenugreek seeds; 2 tbsp fresh kashmiri chili powder; 2 tbsp ground coriander; 6 cloves garlic; 1 tbsp tamarind pulp; 1/4 cup non-dairy yogurt; 1/2 tsp salt; 8 curry leaves; 7 oz extra firm tofu; 1 cup chopped cauliflower florets; 1 cup cubed potatoes; 1/2 cup chopped carrots; 1/2 cup mushrooms; 4 tsp oil; 1 1/2 cups chopped red onion; 10 curry leaves; 1/4 tsp salt; water (optional)

Tofu, potatoes, and vegetables cook in a tangy roasted spice sauce with yogurt and curry leaves.

Typical price

$21.95for 4 servings

$5.49 per serving$21.95 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

60 minstart to table
Mediumdifficulty
3servings as written
$$$typical cost tier

Indian Vegetarian Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Garlic$0.75 each typical	0.5	$0.45Typical price
Yogurt$0.12/oz typical	2.25 oz	$0.26Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	5.5	$10.75Typical price
Tofu$0.17/oz typical	7 oz	$1.19Typical price
Cauliflower$3.29 each typical	a little	$0.48Typical price
Potatoes$0.99/lb typical	0.35 lb	$0.34Typical price
Carrots$1.09/lb typical	0.15 lb	$0.15Typical price
Mushrooms$0.40/oz typical	1.25 oz	$0.50Typical price
Red onions$1.49/lb typical	0.45 lb	$0.70Typical price
Total for the servings shown		$16.46

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Asian sauces and pastesCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp black peppercorns
1/4 tsp fenugreek seeds
2 tbsp fresh kashmiri chili powder
2 tbsp ground coriander
6 cloves garlic
1 tbsp tamarind pulp
1/4 cup non-dairy yogurt
1/2 tsp salt
8 curry leaves
7 oz extra firm tofu
1 cup chopped cauliflower florets
1 cup cubed potatoes
1/2 cup chopped carrots
1/2 cup mushrooms
4 tsp oil
1 1/2 cups chopped red onion
10 curry leaves
1/4 tsp salt
water (optional)

Steps

Toast cumin, fennel, peppercorns, and fenugreek in a dry skillet over medium heat for 2 minutes, then grind them with chili powder, coriander, and garlic.
Stir the spice mixture with tamarind, yogurt, and 1/2 teaspoon salt to make a thick sauce.
Cook onion and curry leaves in 2 teaspoons oil in a large oven-safe skillet over medium heat for 8 minutes.
Add tofu, cauliflower, potatoes, carrots, mushrooms, the remaining salt, and the sauce, then stir to coat.
Cover and cook over medium-low heat for 25 minutes, adding water if needed, until the potatoes are tender.
Uncover and cook for 5 minutes, stirring gently, until the sauce thickens.