Ever walked into an Indian restaurant and tasted this creamy dish with peas and chunks of cheese floating in a sauce made with tomatoes ? It is to die for ! I created a healthier version of it by adding olive oil instead of butter and greek yogurt instead of cream. Just as tasty and so much healthier. High in fiber courtesy of the peas and loaded with heart healthy olive oil and protein rich cottage cheese what’s not to love about this dish!! It’s a perfect veggie dish for this lenten season if you’re eating simply veggie. You have to have paneer or cottage cheese for this dish. You can either get it at the Indian store or you can make your own paneer. I am going to share with you two methods of making panner. The from scratch method which I never use 🙂 and the short cut method which I sometimes use. Either way, whether you buy it, make it from scratch or use the easy method it will be delish !!
From Scratch method.
Boil 1 gallon of milk and when it starts to boil add 1/ 4 cup lemon juice. Cook for 2-4 minutes till it curdles and the whey separates from the cheese. Cool, Strain though a thin muslin or cheese cloth. Drain all liquid by squeezing the cheese cloth. Make a slab out it and cut into squares. Refrigerate at least an hour before using in any recipe. For a detailed picture guide to making paneer, check here.
Line a baking dish with ricotta cheese. Bake Ricotta cheese at 360 degrees for 30 minutes till water separates from cheese. Drain, pat dry and cut in squares.
This light and filling veggie dish is packed with fiber, protein and heart healthy fats! Indulge !
- 1 lb paneer ( for recipes for making paneer check above)
- 16 oz or 2 cups fresh peas/ frozen peas
- 2 onions
- 2 large tomatoes
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp chilli flakes or chilli powder ( optional)
- 1 tsp curcumin
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 cup greek yogurt
- 2 tbs cilantro
- 4 tbsp olive oil
- salt to taste
- Cut paneer into 1 inch cubes.
- Heat 1 tbsp oil and lightly roast paneer cubes on each side till light golden brown. Remove and keep aside.
- Add 3 tbsp oil and saute chopped onion till soft and transparent.
- Add ginger garlic paste and cook for 1 minutes.
- Add cumin, garam masala and curcumin and saute for 1 minutes.
- Add chopped tomatoes and cook for 5 minutes.
- Add fresh peas and cook for 5 minutes.
- Add paneer cubes and salt and simmer for 3-5 minutes.
- Take off the fire and lightly fold in greek yogurt and chopped cilantro.
- Serve hot with Indian Nan, Pita bread or rice. This would also make a delish filling for a wrap.
Just a little note on #SundaySupper
You may have noticed I use the #SundaySupper hash tag every time I post recipes on Sundays. This is a beautiful concept created by Family Foodie a lovely friend of mine who believes in bringing people around the table to eat together. I love this concept and believe that precious memories are created around the dinner table. To read more about #SundaySupper, click here. Well, also since I am a bit lazy about putting out recipes, I like the fact that #SundaySupper helps me get my creative juices flowing into sharing some of my favorite healthy recipes, all of which have been revamped by me. So stick around and visit my blog every Sunday for a new favorite recipe !