Name: Matar Paneer

Ingredients:

• 2 tablespoons plus 2 teaspoons neutral oil, such as canola, avocado or vegetable, divided
• 4 ounces snow peas (or snap peas)
• 6 ounces (1 1/2 cups) ripe cherry tomatoes
• 1 large yellow onion (12 ounces), chopped
• 3 garlic cloves, chopped
• 1 teaspoon grated fresh ginger
• 1 pound paneer, cut into 1-inch cubes
• 1 (14-ounce) can diced tomatoes
• 1/2 teaspoon fine salt, plus more as needed
• 1 1/4 cups boiling water, divided
• 1/4 cup roasted unsalted cashews (or peanuts or almonds)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili powder (Substitute 3/4 teaspoon chili powder or ground ancho chiles plus 1/4 teaspoon ground cayenne.)
• 1/2 teaspoon ground turmeric
• 1 cup frozen peas

Instructions:

• Set a large plate next to the stove.
• In a large (12-inch) nonstick skillet over medium-high heat, heat 1 teaspoon of the oil until shimmering.
• Add the snow peas, let them crackle fiercely for 1 minute, then toss and let blister on the other side before transferring to the prepared plate.
• Return the pan to the heat, and add another 1 teaspoon of the oil, followed by the cherry tomatoes.
• Cook, shaking the pan occasionally, until they blacken and blister in spots, about 2 minutes, then transfer to the plate with the snow peas.
• Return the pan to the heat and reduce the heat to medium.
• Add the remaining 2 tablespoons of oil and heat until shimmering.
• Add the onion and cook, stirring frequently, until translucent, about 6 minutes.
• Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute.
• Add the paneer, diced tomatoes, salt and 3/4 cup of the boiling water.
• Stir to combine, bring to a simmer and cook, stirring occasionally, until the mixture thickens a little and the paneer softens slightly, about 10 minutes.
• While the mixture is simmering, in a small heatproof bowl, combine the cashews and the remaining 1/2 cup of boiling water. Let soak for 5 minutes, then transfer the cashews and water to a blender and puree until smooth.
• To the paneer mixture, add the coriander, cumin, chili powder and turmeric, and cook, stirring, until the flavors meld, about 2 minutes.
• Add the cashew puree and stir to combine.
• Return the blistered cherry tomatoes and snow peas to the pan, followed by the frozen peas, stir to incorporate and bring to a simmer.
• Cook until the vegetables are heated through, about 2 minutes.
• Taste, and season with more salt, if desired.
• Divide among bowls and serve hot.

Comments: 35 minutes

Source: https://www.washingtonpost.com/recipes/matar-paneer/

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