NOURISHING MEALS FROM MACKEY MCNEILL
Adapted from a New York Times recipe by Zainab Shah.
Simply put, this recipe is fabulous.
Out of peas? Transform this dish from Mattar Paneer to Aloo Paneer (potato) or Saag Paneer (greens) by prepping your veg using your personal preferred method and then adding in place of the peas.
Ingredients:
¼ cup ghee
½ pound paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry (in a pinch, you can substitute panela cheese for the paneer, but your cheese cubes will come out softer and meltier)
1 medium yellow onion, finely chopped
½ teaspoon freshly grated ginger
½ teaspoon freshly grated garlic
1 teaspoon cumin seeds
¾ teaspoon red chile powder
¼ teaspoon turmeric
3 medium plum tomatoes, finely chopped
1 teaspoon salt
2 tablespoons cashew butter
8 ounces fresh or frozen green peas (no need to thaw)
3 tablespoons heavy cream or cashew cream
½ teaspoon garam masala
Heat ghee in a large frying pan or medium wok on high until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently until golden. Remove and set aside on a paper towel-lined plate.
Add onion, ginger, and garlic to the pan and cook on medium, stirring occasionally for 5-7 minutes.
Add cumin seeds, chile powder, and turmeric and stir until fragrant — about 30 seconds. Stir in tomatoes and salt and add ¾ cup water. Simmer on medium until the mixture thickens slightly, about 3-5 minutes.
Lower heat to medium-low and stir in cashew butter. Add peas and paneer. Stir to combine and simmer for 5 minutes or until it reaches your desired thickness. Top with a drizzle of heavy cream and sprinkle with garam masala.
Serve with rice, roti, or naan.