Spiced Paneer & Pea Sabzi with Whole Wheat Roti

Name: Spiced Paneer & Pea Sabzi with Whole Wheat Roti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 8 ounce paneer (cut into 1/2-inch cubes); 0.5 yellow onion (medium, finely chopped); 1 teaspoon fresh ginger (grated); 1 clove garlic (minced); 0.5 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.25 teaspoon garam masala; 0.5 cup diced tomatoes (undrained); 0.5 cup frozen green peas; 0.25 cup water; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 whole whole wheat roti (store-bought); 0.25 cup plain yogurt; 1 tablespoon fresh cilantro (chopped)

A vibrant and flavorful vegetarian dish featuring tender paneer cheese and green peas in a savory, aromatic tomato-ginger sauce, accompanied by quick-to-heat whole wheat roti and a cooling dollop of plain yogurt.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Indian
Difficulty: Easy
Cost: $2.66/serving

Dietary

Vegetarian
Egg-Free
Nut-Free
Pescatarian
Low-Carb

Ingredients

1 tablespoon olive oil
8 ounce paneer (cut into 1/2-inch cubes)
0.5 yellow onion (medium, finely chopped)
1 teaspoon fresh ginger (grated)
1 clove garlic (minced)
0.5 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
0.25 teaspoon garam masala
0.5 cup diced tomatoes (undrained)
0.5 cup frozen green peas
0.25 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper
2 whole whole wheat roti (store-bought)
0.25 cup plain yogurt
1 tablespoon fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces paneer cubes and cook for 2-3 minutes, turning occasionally, until lightly golden on all sides. Remove paneer from the skillet and set aside.
Add 0.5 medium yellow onion to the same skillet. Cook for 3-4 minutes until softened and translucent. Stir in 1 teaspoon fresh ginger and 1 clove garlic, cooking for 1 minute until fragrant.
Reduce heat to medium. Add 1/2 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/4 teaspoon garam masala. Cook, stirring constantly, for 1 minute to toast the spices.
Stir in 1/2 cup canned diced tomatoes and 1/4 cup water. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add 1/2 cup frozen green peas and the reserved paneer to the skillet. Stir gently to combine. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for another 2-3 minutes, until the peas are heated through and the paneer is coated in the sauce.
Meanwhile, heat 2 whole wheat roti according to package instructions (typically on a hot griddle or in a microwave).
Serve the paneer and pea sabzi hot with warm roti and a dollop of 1/4 cup plain yogurt. Garnish with 1 tablespoon fresh cilantro, if desired.

Notes

If you prefer, you can lightly brown the paneer before adding it to the curry for extra texture. Adjust spice levels to your liking by adding a pinch of red chili powder with the other spices.

Nutrition (per serving)

Calories: 311
Protein: 10.9 g
Carbohydrates: 23.5 g
Fat: 20.3 g
Fiber: 5.5 g
Sodium: 977 mg
Saturated Fat: 7.5 g
Sugar: 8.3 g
Cholesterol: 26 mg