Avoiding Additives and Preservative

Check the paneer to make sure it does not contain additives. Make sure the spices do not contain colour or anti-caking agents. To make cashew butter, whirl ¼ cup (60 ml) raw cashews in a food processor for several minutes until smooth and creamy.

Brown the paneer

Simmer the tomatoes and spices

Return paneer to pan, add peas and simmer until heated through

Ingredients:

¼ cup (60 ml) ghee or neutral oil

½ pound (227 g) paneer or extra-firm tofu, cut into 1-inch (2.54-cm) cubes and patted very dry

1 medium yellow onion, finely chopped

½ teaspoon (2.5 ml) ginger paste or freshly grated ginger

½ teaspoon (2.5 ml) garlic paste or freshly grated garlic

1 teaspoon (5 ml) cumin seeds

¾ teaspoon (3.75 ml) kashmiri or other red chile powder

¼ teaspoon (1.25 ml) turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon (5 ml) fine sea salt

2 tablespoons (30 ml) cashew butter

8 ounces (227 g) frozen (no need to thaw) or fresh green peas (about 1¾ cups)

3 tablespoons (45 ml) heavy cream or cashew cream (optional)

½ teaspoon (2.5 ml) garam masala

Rice or flatbread, for serving

Preparation:

Heat ghee or oil in a large frying pan or medium wok on high for 30 seconds, or until it is melted/hot. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok, add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add cumin seeds, chile powder and turmeric, and stir until fragrant, about 30 seconds to 1 minute. Stir in tomatoes and salt. Add ¾ cup (187.5 ml) water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti. Serves 4.

From NYT Cooking