Yet another wonderful Indian dish made Paleo. This recipe from spicecravings.com is both an instant pot and a stovetop recipe.
I know you're probably going to think it's weird ... because I own just about every kitchen appliance out there ... but I don't own an instant pot. I find that my air fryer and crockpot suffice for my lifestyle.
But if you do own one ... check out the online recipe. Because I'm only publishing the stovetop one here.
You can use the Tofu Paneer instead of dairy cheese here ... fold it in per the recipe as it's very stable. But the Paleo Paneer ... as tasty as it is ... should only be sprinkled on top of this dish as it DOES melt. I found that out the hard way!
Serve this with other Indian dishes, my Banana Coconut Raita, and 3-Ingredient Naan. Or use any Grain Free tortilla like La Tortilla Factory.
Indian food has terrific health benefits ... including all the nutrients in tons of veggies (and fiber ... the missing one on most American plates). And healing spices such as turmeric, garlic, ginger, cardamom, and coriander. Not to mention lots of calcium with all the milk products (FYI ... tofu is pretty high in calcium too!).
So JUST EAT THIS UP! Oh ... and don't be daunted by the list of ingredients ... over half of them are those healing spices ...
AuthorJill PlaceIndian food has terrific health benefits. Here's a Matar Paneer recipe gone paleo ... with either cashew-based "cheese" or air-fried tofu. Eat it UP!
Heat a heavy-bottomed pot on medium-high heat (I used my All Clad non-stick saute pan). Add olive oil or ghee and chopped onions (or fennel). Cook for 3 minutes until they soften.
Add minced garlic and ginger and saute for one minute. Add tomatoes, spices, and cashews (if using) and cook for 2 minutes.
Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pan, and simmer for 15 to 20 minutes. Stir a few times to keep the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
Using a hand blender, puree the sauce to a smooth consistency. If using a traditional blender or food processor, wait for the sauce to cool and then blend to a smooth consistency.
Add peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are acidic, add 1/4 to 1/2 teaspoon sweetener to balance the flavors.
Add paneer (if using cashew paneer skip this step) and simmer until paneer is hot. If using cashew paneer, garnish dish with it and cilantro and serve with cumin rice (I use the Banza chickpea "orzo"), raita, and naan.
Ingredients
Directions
Heat a heavy-bottomed pot on medium-high heat (I used my All Clad non-stick saute pan). Add olive oil or ghee and chopped onions (or fennel). Cook for 3 minutes until they soften.
Add minced garlic and ginger and saute for one minute. Add tomatoes, spices, and cashews (if using) and cook for 2 minutes.
Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pan, and simmer for 15 to 20 minutes. Stir a few times to keep the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
Using a hand blender, puree the sauce to a smooth consistency. If using a traditional blender or food processor, wait for the sauce to cool and then blend to a smooth consistency.
Add peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are acidic, add 1/4 to 1/2 teaspoon sweetener to balance the flavors.
Add paneer (if using cashew paneer skip this step) and simmer until paneer is hot. If using cashew paneer, garnish dish with it and cilantro and serve with cumin rice (I use the Banza chickpea "orzo"), raita, and naan.
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