Paneer Pea Tomato Curry

Ingredients

• 8 oz paneer, cubed
• 1 cup peas
• 1 cup tomato puree
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp garam masala
• 1 tsp olive oil

Instructions

1. Heat olive oil in a deep skillet or pan over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until the pieces turn soft and golden at the edges.
2. Add the minced garlic and garam masala, stirring continuously for about 30 seconds until the spices bloom and become very fragrant.
3. Pour in the tomato puree and stir well. Let the sauce simmer for 5 to 7 minutes, stirring occasionally, until it darkens slightly and the oil begins to separate from the edges — this means the tomato base is properly cooked.
4. Add the peas to the sauce and stir to combine. Cook for 3 minutes until the peas are warmed through (or tender, if using fresh peas).
5. Gently fold in the cubed paneer, being careful not to break the pieces. Let everything simmer together for another 3 to 4 minutes so the paneer absorbs some of the flavors.
6. Taste for seasoning, adding salt as needed, and serve hot over steamed basmati rice or with warm naan.

Tips

• Lightly pan-fry the paneer cubes in a separate pan before adding to the curry for golden, slightly crispy edges.
• Add 1/2 teaspoon of turmeric and a pinch of chili powder along with the garam masala for a more complex spice profile.
• Swap paneer for firm tofu to make this vegan — press the tofu first to remove excess moisture.
• This curry tastes even better the next day as the flavors deepen, making it excellent for meal prep.