Paneer and Pea Curry Smothered in a Cashew Tomato Gravy

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 Cuisine: Indian 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 Print this recipe Paste: 1/3 cup raw cashews 1/2 cup grated coconut, fresh, dried or frozen 1 1/2 -inch piece cinnamon stick, broken into pieces 4 green cardamon pods 4 whole cloves 1 1/2 teaspoons cumin seeds 2 to 3 red or green chilies, seeded and chopped 2 to 3 tablespoons water Curry: 2 cups paneer cheese 3 to 4 tablespoons ghee, butter, or oil 1 small onion, finely chopped 1-inch piece fresh ginger, finely chopped 1 clove garlic, crushed or finely minced generous 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) pinch of asafetida (optional) 1 plum tomato, finely chopped handful of dried curry leaves, crumbled 1 1/2 cups coconut milk a few handfuls of fresh cilantro, chopped 1 1/4 cups green peas, fresh or frozen 1/2 to 1 cup water, as needed 1 1/2 teaspoons sea salt, or to taste 1/2 teaspoon garam masala (optional) Instructions: Begin by making the paste. Soak the cashews in hot water for 20 minutes, then drain and combine with coconut, cinnamon stick, cardamom pods, cloves, cumin seeds and chilies in a food processor. Process until smooth, adding water as needed to make a smooth but fairly thick paste. Cut the paneer cheese into 1-inch strips, squares or triangles about 1/4-inch thick, or chop into bite-size cubes. Heat a few tablespoons of ghee, butter or oil in a non-stick skillet over medium heat. When hot, add the paneer pieces to the pan and fry, flipping or turning every few minutes, until lightly golden brown on both sides. Drain on paper towels and set aside. In a large saucepan, heat another tablespoon of the ghee, butter or oil over medium heat. When hot, add the onion and stir for a 2 to 3 minutes until softened. Add the garlic and ginger and continue to stir for another 2 to 3 minutes. Now toss in the turmeric and chili powder as well as the amchoor powder and asafetida if using, stir for 1 minute, and then add the paste, tomato and curry leaves. Simmer for another few minutes, stirring often. Stir in the coconut milk and cilantro and bring to a gentle boil. Reduce the heat to medium-low and simmer for 8 to 10 minutes, until thickened, stirring often. Add the prepared paneer and peas to the pan. Pour in 1/2 cup to 1 cup water to achieve your desired consistency. Simmer for another 10 minutes, stirring often. Add the salt near the end of the cooking time, along with the garam masala if using. Taste for seasoning and serve hot with rotis and/or a bed of hot buttered basamati rice. Makes 6 servings

More paneer goodness from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Cubes with Sun-Dried Tomatoes
Butter Paneer Masala

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Asparagus With Shredded Paneer and Tomato

While asparagus shines in all its glory with simple tastes such as butter, olive oil and seasonings such as salt and pepper — and maybe some soft-cooked egg or cheese — there are ways to dress it up without overpowering the unique flavor of this vegetable that is never in season long enough for my taste.

Inspired by the success of my asparagus pesto lasagna with mushrooms, I began to explore other creative recipes with this wonderful vegetable. Leave it to Raghavan Iyer to come up with some of the most interesting fusion Indian-style recipes that I have come across in addition to the treasure trove of traditional Indian recipes that grace the pages of all of his books. This one comes from one of my favorites — 660 Curries. It has occupied a treasured place on my cookbook shelves for a good many years now and long been considered a desert island keeper.

Here, mellow paneer cheese takes on the flavor of a tangy tomato and lemon curry sauce and complements the asparagus with its soft texture. Paneer is also ideal because it doesn't melt when you cook it, further allowing the fresh firm bite and taste of the asparagus to occupy a central role in the dish. I highly recommend using homemade curry powder for the curry — it makes all the difference and it's easy to make up a small batch that will keep in a well-sealed jar for several months.

Asparagus With Shredded Paneer and Tomato

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 20, 2013 Simple, colorful and wonderfully flavorful asparagus and tomato curry with soft mellow paneer cheese and cilantro Print this recipe Ingredients: 3 to 4 sun-dried tomatoes 2 tablespoons butter or oil 3 to 4 shallots, finely sliced 2 teaspoons curry powder 1 large bunch of asparagus (1 to 1 1/2 lbs or 450 to 675 g) 2 plum tomatoes, partially seeded and finely chopped 1 1/2 cups paneer cheese, crumbled or shredded juice from 1 lemon 1/2 teaspoon sea salt, or to taste small handful of fresh cilantro, chopped Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop finely, then set aside. Heat the butter or oil in a large heavy-bottomed saucepan or wok over medium heat. When hot, toss in the shallots and stir until lightly browned — about 2 to 3 minutes. Add the curry powder and stir for 30 seconds. Now add the asparagus, stir once, and add the sun-dried tomatoes, half of the plum tomatoes, a few teaspoons of water and a teaspoon of the lemon juice. Bring to a boil, reduce the heat to medium-low, cover. and simmer until for 10 to 15 minutes or until the asparagus is just tender. Stir in the paneer and the remaining plum tomatoes and lemon juice along with the salt. and cook uncovered, stirring often, for another 3 to 5 minutes to let the liquid reduce. Stir in half of the cilantro and serve right away, garnished with the remaining cilantro. Makes 4 to 6 servings

Other inspiring asparagus creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Asparagus Pesto Lasagna with Mushrooms
Asparagus Mimosa
Warm Baby Potato and Asparagus Salad

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I'm sharing this with Jac's Bookmarked Recipes.

Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

I've made a few versions of this classic spicy and buttery north Indian paneer cheese dish and I never tire of it. Next to mattar paneer, it's one of my favorite ways to serve paneer when the craving hits and a good way to judge the quality of Indian restaurant offerings. I was inspired to make this as part of a weekend meal for my husband and best friend Basil after getting my hands on some locally made water buffalo paneer which is the next best thing to making your own cheese.

Take care not to overcook the paneer when frying it up because you want a fairly soft texture that will absorb the spices and have that melt-in-your-mouth sensation. As much as I enjoy vegan meals, cheese is not something I am willing to give up, though I do eat it in moderation.

Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

Recipe by Lisa Turner Cuisine: Indian Published on June 2, 2013 Tender pieces of golden fried paneer cheese cubes simmered in a thick, spicy, creamy and buttery spiced tomato and onion gravy — a vegetarian version of the classic Indian butter chicken Print this recipe Ingredients: 14 oz (400 g) paneer cheese, cut into 1-inch cubes olive oil for frying 1 medium onion, finely chopped 1 teaspoon cumin seeds 3 to 4 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 large clove garlic, minced or crushed 1 tablespoon ground coriander 1 1/2 teaspoons turmeric 1/2 teaspoon chili powder (I used Kashmiri chili powder) 1/2 teaspoon ground cumin 1/2 teaspoon amchoor powder (optional) pinch of cayenne 3 large plum tomatoes, finely chopped or puréed handful of dried fenugreek leaves, crumbled 1 teaspoon sea salt, or to taste a few handfuls of fresh parsley or coriander, finely chopped 1/4 cup unsalted butter 3 tablespoons heavy cream or water juice from 1 small lemon (2 tablespoons) 1/2 teaspoon garam masala Instructions: Begin by frying the paneer cheese cubes. Heat 1 inch of olive oil over medium heat in a non-stick skillet. When hot, add the cubes to the pan and fry, stirring and turning often, until the paneer is lightly browned on all sides. This should take about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. Heat a few tablespoons of olive oil over medium heat in a large heavy-bottomed saucepan. When hot, toss in the cumin seeds and onion and fry, stirring often, for 5 minutes or until the onion begins to brown. Add the green chilies and garlic and continue to stir for another minute. Now add the ground coriander, turmeric, chili powder, ground cumin, amchoor powder if using, and cayenne. Stir for another 30 seconds and then add the tomato, fenugreek leaves, sea salt and half of the the parsley or cilantro. Simmer for a few minutes, stirring occasionally, until the mixture begins to thicken. Stir in the fried paneer cheese cubes, butter and cream or water. Cover and simmer for about 8 minutes, stirring occasionally and adding more cream or water to achieve your desired consistency. Now stir in the lemon juice and garam masala and gently simmer for another few minutes, then stir in the remaining chopped parsley or coriander. Turn of heat, cover, and let stand for 10 minutes before serving. Makes 4 to 6 servings

More ideas for paneer from Lisa's Vegetarian Kitchen:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Indian-Style Macaroni and Paneer Cheese with Spinach
Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Paneer Mushroom Masala

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Spicy Carrot Soup with Ginger and Paneer Cubes

Carrots are one vegetable that I pretty much always have on hand. They keep for a good while in the fridge and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to thinking about my fresh bag of carrots and decided that carrots ought to shine as a centerpiece of the meal from time to time and so the idea of this elegant nourishing soup with plump, lightly fried paneer cheese cubes was born and subsequently devoured. My husband declared it was probably the best carrot soup he has ever eaten and, humble cook that I am, I tend to agree.

If you want a vegan version, use oil and coconut milk instead of butter and cream and omit the paneer cubes and use croutons instead, such as these ever-popular polenta croutons (without the Parmesan), fried tofu cubes or any other addition that suits your fancy.

As is usual with most soups, this one tastes even better the next day as letting it sit allows the flavors to meld together for an even more satisfying curried taste experience. Simply reheat before serving.

Spicy Carrot Soup with Ginger and Paneer Cubes

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2013 Simple, creamy and delicious curried carrot soup seasoned with Indian spices and served with tender pieces of fried paneer cheese Print this recipe Paneer: 3 tablespoons butter or oil 1/2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes Soup: 2 tablespoons butter or olive oil 2 medium leeks, white and light green parts, sliced 1 lb carrots (450 g or 3 large carrots), sliced 1 potato, cut into 1/2-inch cubes 1 red bell pepper, seeded and chopped 2 jalapeños or green chilies, seeded and finely chopped 1 1/2-inch piece fresh ginger, grated or minced 1 tablespoon ground coriander 3/4 teaspoon chili powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) pinch of cayenne handful of dried curry leaves 4 to 5 cups vegetable stock Finish: 1/2 to 1 cup coconut milk or heavy cream 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste small handful of fresh parsley or cilantro, chopped Instructions: Begin by frying the paneer. Heat the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside. To make the soup, melt the butter or oil in a large heavy-bottomed pot over medium heat. When hot, add the leeks to the pan and stir for 5 to 8 minutes or until the leeks begin to soften Add the carrots, potato, red pepper, jalapeños or chilies, and ginger. Cook, stirring often, for 6 to 8 minutes. Add the ground spices and curry leaves and stir to coat the vegetables. Continue to stir for 1 minute. Pour in the stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the vegetables are tender. Remove from heat and purée the soup until smooth with an immersion blender or in batches in a countertop blender. Return to the stove and whisk in the coconut milk or cream. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley or cilantro and some cubes of the fried paneer. Makes 6 servings

More vegetable soups you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Beet Borscht
Curried Carrot and Lentil Soup with Cashews
Indian Tamarind, Carrot and Coconut Soup
Wild Mushroom Soup

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