Prep 10 mins
Cook 30 mins
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.
Great recipe! I also added a little bit more of the spices. I wonder though why it says it serves 6, we finished it with 2? We are not big eaters.
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.