Matar Paneer
Indian curry of peas and paneer cheese simmered in an aromatic tomato and spice sauce. The dish yields a creamy, lightly thickened sauce coating tender vegetables and cheese cubes.
Ingredients
Method
Cut cottage cheese into 0.75-inch cubes. Mince onion, garlic, and ginger. If using fresh peas, measure and set aside; if frozen, leave in freezer until ready to add.
Heat coconut oil in a large skillet over medium heat. Add diced onion and cook until softened and lightly golden, about 4–5 minutes, stirring occasionally.
Stir in minced garlic and ginger, cook for 30 seconds until fragrant.
Add garam masala, turmeric, and cumin to the pan. Stir constantly for 1 minute to bloom the spices.
Pour in canned tomatoes with their juice and vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low.
Simmer uncovered for 8–10 minutes to allow flavors to meld and sauce to thicken slightly.
Gently fold in cottage cheese cubes and peas. Stir carefully to avoid breaking the cheese. Simmer for 3–5 minutes until peas are tender and cheese is heated through.
Stir in heavy cream and season with salt and black pepper to taste. Simmer for 1 minute more without boiling.
Spoon curry into bowls or onto plates. Garnish with fresh cilantro if desired. Serve warm with basmati rice or naan.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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