Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my September batch! Here are the results.
Okay, I’m not surprised that the Mutter Paneer won hands down, but maybe I’m a little hurt that no one wanted my secret Spicy Jalapeno Sauce. Oh well. I’ll eat some Mutter Paneer and get over it.
This restaurant-quality Mutter Paneer is a weeknight-friendly dish that clocks in at under an hour. The onion-tomato-cashew gravy is to die for and you would never believe, has no cream (you can meal-prep this to save time on a weeknight). The sauce absorbs an entire pack of frozen peas and the dish will be just as satisfying with tofu as a vegan option.
I highly recommend you serve it over cauliflower rice as instructed - the rich sauce will dominate the flavor and your gut will be happier for it. If you’re a purist and will use only Basmati rice, okay, okay - but add a side green salad. I’ll be watching! You will likely have curry leftovers (but no cauliflower rice) so you can serve it with the Chickpea Crepes from The Vegetarian Reset for your next meal.
PS: For those new to my newsletter, I offer a recipe membership with 3 protein-and veggie-packed dinner recipes/month for paid subscribers. See a preview of the September recipes here and the August recipes here. The brand new Weeknight Simple Index also has the full list of recipes since January. You can sign up for a 30 day free trial here.
Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
PPS: My publisher told me that my cookbook is being featured for another Kindle Deal Day on Sunday, September 15 in the Award Winners Goldbox. If you wanted a portable e-copy for $1.99, now’s the time!
4 cups roughly chopped tomato(es)[600g] or 1 (15-oz/400-g) can diced tomatoes
2 ½ oz raw cashews[70g] , soaked in hot water for 15 minutes and drained
1 ½ tsp. fine sea salt, to taste
1 tsp. freshly ground black pepper
1 tsp. ground turmeric
1 ½ tsp. garam masala
1 ½ cups hot water[360ml]
¼ cup non-fat plain Greek yogurt[55g] or dairy-free yogurt, you can also skip the yogurt
1 Tbsp. olive oil
1 lb 8 oz frozen cauliflower rice[680g]
6 oz paneer[168g] , thawed if frozen and cubed (If you have an 8oz. block of paneer, you can use it up fully) or 4 servings Air-fried or Baked Tofu
10 oz frozen green peas[280g] , rinsed under running water and thawed
¼ cup finely chopped cilantro (coriander), for garnish
Directions
Step 1. Heat a large saucepan over medium-high heat. When hot, add the ghee and onions and cook, stirring often, until the onions are golden brown and caramelized, about 5 minutes. Add the ginger and garlic and cook for 30 seconds or until aromatic.
Step 2. Add the tomatoes, cashews, salt, pepper, turmeric and garam masala. Mix well, cover, and cook until the tomatoes break down into a thick paste and start oozing, stirring occasionally, 6-8 minutes. Add 1.5 cups hot water, scrape up any bits stuck to the bottom of the pan and mix well. Add Greek yogurt and mix. Blend until smooth with an immersion blender or let cool for a few minutes then transfer to a regular blender.
Step 3. As the gravy cooks, heat a large skillet over medium heat and add olive oil, then the cauliflower rice straight from frozen. Cook, stirring and breaking up lumps with a spatula as they thaw, until cauliflower rice is completely dry.
Step 4. Add the paneer and peas to the gravy in the saucepan and bring to a simmer. Cook for 2-3 minutes and then turn off the stove.
Garnish with cilantro and serve the curry over the cauliflower rice.
