Indian Paneer and Pea Tikka Masala

Ingredients

• 14 ounces paneer, cut into 1-inch cubes
• 1 tablespoon neutral cooking oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 can (14.5 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/2 teaspoon kosher salt
• 1/4 cup chopped cilantro
• 4 cups cooked basmati rice, for serving

Steps

1. Heat the oil in a large skillet over medium-high heat. Add the paneer and cook for 5 to 6 minutes, turning occasionally, until golden. Transfer to a plate.
2. Melt the butter in the skillet. Add the onion and cook for 5 minutes until softened.
3. Add the garlic, ginger, garam masala, cumin, paprika, and turmeric. Cook for 30 seconds until fragrant.
4. Stir in the crushed tomatoes and salt. Reduce the heat and simmer for 10 minutes.
5. Add the cream, peas, and seared paneer. Simmer for 4 to 5 minutes until the peas are hot and the sauce coats the paneer.
6. Finish with cilantro and serve with basmati rice.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.