Paneer & Green Pea Curry with Cilantro Lime
Ingredients
- 14 ouncespaneer
- 1½ cupsfrozen peas
- ·yellow onion
- ·garlic
- ·ginger
- ·jalapeño
- 1 can (13.5 oz)coconut milk
- ¾ cupvegetable broth
- 2 tablespoonstomato paste
- ·lime
- ·cilantro
- 2 tablespoonsvegetable oil
- ½ teaspooncumin seeds
- ½ teaspoonturmeric
- ·salt
- ·black pepper
Prep
- 01
Cube 14 ounces paneer into 1-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic, 1 tablespoon fresh ginger, and 1 jalapeño (remove seeds for less heat if preferred).
- 04
Roughly chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast for 30 seconds until fragrant.
- 02
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- 03
Stir in the minced garlic, ginger, and jalapeño. Cook for 1 minute until aromatic.
- 04
Add 2 tablespoons tomato paste and 1/2 teaspoon turmeric. Stir well and cook for 1 minute.
- 05
Pour in 3/4 cup vegetable broth and 1 can coconut milk. Bring to a gentle simmer.
- 06
Add 1 1/2 cups frozen peas and the cubed paneer. Simmer for 5–7 minutes until the peas are tender and paneer is warmed through.
- 07
Remove from heat. Squeeze juice from 1 lime into the curry. Taste and adjust salt and pepper as needed.
- 08
Stir in most of the chopped cilantro, reserving some for garnish. Serve over rice or with warm flatbread.
Spice Tips
For subtle warmth, add 1/4 teaspoon ground cumin or coriander to the spice blend. For a kick, include a pinch of cayenne with the turmeric. A fresh squeeze of lime juice at the table lets each diner adjust brightness to taste.
Make-ahead: prep all ingredients up to 8 hours before cooking. Paneer is delicate, so add it gently near the end to keep it intact. Leftovers keep refrigerated for 3 days; reheat gently on the stovetop.