Spiced Peas and Paneer Recipe

Name: Spiced Peas and Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 heaping teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 (2-inch [5-cm]) cinnamon stick; 1 black cardamom pod; 1 large yellow or red onion, peeled and minced (2 cups [300 g]); 1 (2-inch [5-cm]) piece ginger root, peeled and grated or minced; 6-8 cloves garlic, peeled and grated or minced; 2 medium tomatoes, peeled and diced (3 cups [480 g)); 3 tablespoons (45 mL) tomato paste; 2-4 green Thai, serrano, or cayenne chiles, stems removed, chopped; 3 cups (711 mL) water, divided; 1 heaping teaspoon garam masala (see Notes); 1 heaping teaspoon ground coriander; 1 teaspoon red chile powder or cayenne; 2 teaspoons coarse sea salt; 1 pound (454 g) fresh or 1 (16-ounce [454-g]) bag frozen peas; 1 (14-ounce [397-g]) package extra-firm organic tofu, baked and cubed (see Notes); 2 tablespoons chopped fresh cilantro, for garnish

Servings: persons

2 tablespoons oil
1 heaping teaspoon cumin seeds
1 teaspoon turmeric powder
1 (2-inch [5-cm]) cinnamon stick
1 black cardamom pod
1 large yellow or red onion, peeled and minced (2 cups [300 g])
1 (2-inch [5-cm]) piece ginger root, peeled and grated or minced
6-8 cloves garlic, peeled and grated or minced
2 medium tomatoes, peeled and diced (3 cups [480 g))
3 tablespoons (45 mL) tomato paste
2-4 green Thai, serrano, or cayenne chiles, stems removed, chopped
3 cups (711 mL) water, divided
1 heaping teaspoon garam masala (see Notes)
1 heaping teaspoon ground coriander
1 teaspoon red chile powder or cayenne
2 teaspoons coarse sea salt
1 pound (454 g) fresh or 1 (16-ounce [454-g]) bag frozen peas
1 (14-ounce [397-g]) package extra-firm organic tofu, baked and cubed (see Notes)
2 tablespoons chopped fresh cilantro, for garnish

1
In a large, heavy pan, heat the oil over medium-high heat.
2
Add the cumin, turmeric, cinnamon, and cardamom and cook until the seeds sizzle, about 30 seconds.
3
Add the onion and cook until browned, about 3 minutes, stirring occasionally.
4
Add the ginger root and garlic.
5
Cook for another minute, stirring to avoid sticking.
6
Add the tomatoes, tomato paste, chiles, 1 cup of the water, garam masala, coriander, red chile powder, and salt and bring to a boil.
7
Reduce the heat and simmer uncovered for 10 minutes.
8
Remove and discard the cinnamon stick and cardamom.
9
Blend the mixture, either using an immersion blender or by transferring it to a blender or food processor.
10
(This step is not necessary, but it adds smoothness to your final dish.)
11
Add the peas, baked tofu cubes, and remaining 2 cups (474 ml.)
12
water.
13
Bring to a boil, reduce to a simmer, and cook for 10 minutes, uncovered.
14
Garnish with the cilantro.
15
Serve with brown or white basmati rice, roti, or noon.

582

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons oil, 1 heaping teaspoon cumin seeds, 1 teaspoon turmeric powder, 1 (2-inch [5-cm]) cinnamon stick, and more.

Yes, Spiced Peas and Paneer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Peas and Paneer

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