Traditionally, roasted and crushed cashews are pureed with cooked onions and tomatoes to make the base for this comforting vegetarian dish.
This version skips the hassle of pureeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for the paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish.
- Zainab Shah
Serves: 2-4 servings
Total time: 25 minutes
INGREDIENTS
- ¼ cup ghee or neutral oil
- 8 ounces paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry
- 1 medium yellow onion, finely chopped
- ½ teaspoon ginger paste or peeled, grated fresh ginger
- ½ teaspoon garlic paste or grated garlic
- 1 teaspoon cumin seeds
- ¾ teaspoon Kashmiri or other red chile powder
- ¼ teaspoon turmeric powder
- 3 medium plum tomatoes, finely chopped
- 1 teaspoon fine sea salt
- 2 tablespoons cashew butter
- 1¾ cups fresh or frozen peas (about 8 ounces; no need to thaw)
- 3 tablespoons heavy cream or cashew cream (optional)
- ½ teaspoon garam masala
- Hot cooked rice or roti, for serving
METHOD
-
Heat the ghee in a large skillet or medium wok over high heat until it melts, about 30 seconds. Lower the heat to medium, add the paneer cubes and lightly fry, turning frequently, until golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
-
With the pan still over medium heat, add the onion, ginger and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
-
Add the cumin, chile powder and turmeric and stir until fragrant, 30 seconds to 1 minute. Stir in the tomatoes and salt and add ¾ cup water. Bring to a simmer and simmer until the mixture thickens slightly, 3 to 5 minutes.
-
Lower the heat to medium-low and stir in the cashew butter. Add the peas and paneer, stir to combine and simmer until the mixture reaches your desired thickness, usually about 5 minutes.
- Top with the cream in a swirl, if you like, then sprinkle with the garam masala. Serve with rice.
QUOTE:
"This was so flavorful and delicious, made as written, that my partner asked if we could have it for dinner every day. My only disappointment was that I didn't double the recipe."
- Holly
Take the stress out of weeknights with 100 easy, quick, and flavorful recipes from NYT Cooking.
This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals.
This is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal.
This miso soup hits the spot when you’re craving something salty and comforting.
Healthy and kid-friendly, these baked banana bars from Charlotte Stirling-Reed are ideal for a quick and easy breakfast for grabbing on the go.
Jamie Oliver’s flavour-packed prawn curry takes just 10 minutes to prepare with no compromise on taste – think juicy prawns, chickpea and mango in a creamy coconut curry sauce, all finished with a crunchy Bombay mix topping.
The Indo-Chinese dish Gobi Manchurian is one of the best ways to cook cauliflower.
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
There is something so satisfying about a good old-fashioned vegetarian samosa.
If you thought pancakes aren’t a high-protein breakfast option, think again.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
