This slurpy dish gets its creaminess from freshly soaked and ground up almonds that add not only amazing taste but also act as a healthy thickening agent. Fresh peas & fresh tomotoes from your local farmer’s market is what makes this dish shine. And if you grew fresh herbs like we did this summer, feel free to pinch some fresh cilantro from your back yard for that sizzling garnish. Gardening is one of the things I’ve been busy with lately hence the blogging break.. but I also went for laser eye surgery.. will post details next time.
2 cups paneer cubed(Indian cottage cheese) or tofu
1 1/2 cups fresh peas(frozen if you cant find fresh)
1 cup chopped onions
½ cup chopped tomato
1 tbsp fresh minced garlic
1 tbsp tsp fresh minced ginger
1 tsp chopped fresh cilantro
2 tbsp coconut oil
½ tsp turmeric powder
¼ tsp cayenne pepper
6 almonds soaked in ½ cup water
• Heat sauté pan. Add ½ tsp coconut oil. Place cottage cheese cubes on heated pan, turn when underside is lightly browned. Remove from heat when cubes are lightly browned all over. Set aside. SOS if you want to make your own paneer check out this step by step how to from a talented fellow blogger Vini. FYI -substitute tofu if you are daily intolerant..
• Heat wok. Add 2 tbsp oil. Add cumin, hing and chopped onions. Saute till onions are cooked and soft.
• Stir in chopped garlic and ginger & let cook. Add turmeric, cayenne pepper. Add tomatoes and let cook.
• Meanwhile peel soaked almonds and grind to paste with ¼ cup water. Set aside.
• Tomatoes are cooked when water separates from oil. Then add the ground almond paste. Add 2 cups water & let come to boil.
• Add fresh green peas, stir in salt, let come to gentle boil so peas absorb al that slurpy goodness. Turn stove off.
• Add in sautéed cheese cubes. Garnish with fresh cilantro leaves. Don’t these organic cilantro leaves that Mom grew from seed look divine. They’re real easy to grow, just need lots of sun and some water.