I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
- 2 cups paneer cheese, cubes
- 5 tablespoons vegetable oil or 5 tablespoons ghee
- 1 cup finely chopped onion
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon ground turmeric
- 1⁄4-1⁄2 teaspoon ground cayenne pepper
- 1 cup diced tomato, with juice
- 1⁄2 cup water
- 1 1⁄2 cups frozen green peas, thawed
- 1⁄2 cup chopped cilantro
- Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
- In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
- Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
- Add the tomatoes and cook 2-3 minutes, stirring once or twice.
- Add the paneer, water, and peas and bring to a boil.
- Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
- Garnish with cilantro before serving.
This is delicious! I was a little worried at first because I thought it tasted rather bland, but I had made it in advance and when I heated it up for dinner the flavors were perfect!!
Easy and delicious%u2014my favorite combination! I love the mix of flavors from the spices, onion, garlic and ginger! Didn't change a thing and I thought it was perfect as is and bursting with flavor. All four of my kids, age 13 to 6 liked it as much as I did. We served it as a main dish with some cooked chickpeas thrown in with the peas and brown rice on the side.
Great recipe! Made as written, except for cutting back on the red pepper (personal taste). I used a bought paneer from the Indian grocery. Will definitely make again- thanks Sue!