Paneer, Edamame & Carrot Stew

"Warm & comforting

A stew is like a hug,
Toasty and helpful
For a flu day bug,
Simmered in flavor
With richness tad,
A mouthful of greens
That aren’t quite that bad,
A bread bowl remedy
When you’re tired of soup,
A bite, then another
Your dine-time loop.”

½ cup baby carrots, chopped
¼ cup shelled edamame
½ cup Paneer cubes
1 tablespoon tomato paste
¼ cup thick coconut milk
½ onion, sliced lengthwise
1 clove of garlic, crushed
1 tablespoon fresh coriander, chopped
1 tablespoon fresh mint, chopped
2 cloves, crushed
1 bay leaf
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon paprika
1 tablespoon olive oil
Salt & pepper

Heat oil in a pan. Add the bay leaf, cloves, garlic and onion and sauté till onions turn brown. Add the tomato paste along with ½ cup water and all the dry spices. Cook covered on medium flame for 3-5 minutes. Now add the carrots, edamame and paneer cubes along with ½ the chopped mint & coriander and cover and cook for another 3-5 minutes. Remove cover, pour the coconut milk and let it simmer for a few minutes on medium-low flame. Remove from heat, garnish with some lemon and fresh coriander and serve*.
*I served in bread bowls made from left over Naan dough!