Vegetarian (or easy fix), Asian - Thai, Indian, Vietnamese
Recipe:
From NYTimes Cooking.
1 to 1¼pounds paneer, cut into 1-inch cubes (2 to 3 packages, depending on size)
5-6 T plain whole-milk Greek yogurt, SPLIT USE
3 T ghee or unsalted butter, melted
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
2 T neutral oil
1 t cumin seeds
2 cardamom pods, cracked
1 cinnamon stick
1 medium yellow onion, finely chopped
3 garlic cloves, minced or finely grated
2 t finely grated fresh ginger (from about ¾-inch piece)
2 t garam masala
¼ t ground turmeric
Pinch of ground cayenne or red-pepper flakes
1 (15-ounce) can whole plum tomatoes
½ c coarsely chopped cilantro leaves and tender stems, plus more for garnish
Heat oven to 400 degrees and line a baking sheet with parchment paper.
In a mixing bowl, combine paneer, 3 tablespoons yogurt and ghee. Toss until paneer is well coated, then spread it in a single layer on the prepared baking sheet. Sprinkle lightly with a pinch of salt and black pepper. Roast until the edges are golden, about 13 to 18 minutes.
While the paneer is in the oven, make the tomato curry: In a large skillet, heat oil over medium-high. Add cumin, cardamom and cinnamon, and let cook until fragrant, 1 to 2 minutes. Add onions and sauté until tender and translucent, about 5 minutes. Stir in garlic, ginger, 1 teaspoon garam masala, turmeric, cayenne and ½ teaspoon salt, and cook until fragrant, 1 to 2 minutes.
Using the back of a wooden spoon or your hands, break up tomatoes into pieces and add them, along with their liquid, to the skillet. Reduce heat to a simmer and stir to combine, scraping any browned bits from the bottom of the skillet. Cook until the mixture has thickened slightly, 6 to 8 minutes.
Remove the pan from the heat and stir in cilantro, remaining 1 teaspoon garam masala, and 2 to 3 tablespoons of yogurt, depending on how creamy you want your sauce. Taste and season with more salt and pepper, if needed.
Add paneer to pan and gently toss until well coated. Let paneer sit in the sauce for at least 10 minutes to absorb its flavors. Reheat gently over low heat, if needed. Garnish with more cilantro and serve.
