Since I started cooking Indian food some 20 years ago, shortly after becoming a vegetarian, paneer curries were one of my most delightful discoveries. Whenever I acquire a new cookbook or when I browse through talented bloggers offerings, paneer dishes usually end up bookmarked for future reference. One reason that I am not a vegan might very well be luscious chunks of paneer cheese transformed into a spicy curry. I just can't see myself giving that up, nor other treasured cheeses for that matter. Eggs I could do without, but not paneer, though it only appears on the menu every month or so.
My latest experiment, that was met with much praise from my diners, was this paneer and green pea curry simmered in a fresh and lightly spiced cashew and tomato gravy. Rich, yes, especially if you fry your paneer in ghee or butter, but easy to digest and truly fit for royalty, although it is really easy to prepare. As I often say, simplicity often results in the most gourmet and satisfying dishes that will grace your table. I dare say it is as good as my classic mattar paneer — maybe even better.
|Paneer and Pea Curry Smothered in a Cashew Tomato Gravy|
|Recipe by Lisa Turner|
Adapted from Monsoon Spice
Published on July 15, 2013
Lightly fried pieces of tender paneer cheese and plump sweet peas simmered in a thick, rich and spicy cashew and tomato gravy — a colorful and delicious centerpiece for any north Indian meal
More paneer goodness from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Cubes with Sun-Dried Tomatoes
Butter Paneer Masala
On the top of the reading stack: 1,000 Indian Recipes (Small Print) by Neelam Batra
Audio Accompaniment: the washing machine