Paleo Matar Paneer

2 tbsp olive oil or ghee

1 cup coarsely chopped/sliced onion (1 medium or one fennel bulb, chopped)

3 cloves minced or grated garlic

1 tbsp minced or grated ginger (1-inch piece)

1 14.5-ounce can diced tomatoes or 4-5 ripe Roma tomatoes, chopped

¼ cup raw cashews (optional but recommended)

½ cup water

1 tsp salt, or to taste

½ tsp turmeric powder

1 tsp Kashmiri red chili powder (or paprika for mild curry)

1 tsp garam masala

2 tsp coriander powder

1 tsp cumin powder

12 -14 ounces paneer, cut in 1/2-inch pieces (about 2 cups or use Dairy Free versions)

2 cups frozen peas, thawed

2 tsp dried fenugreek (optional ... I ground the seeds in my mortair and pestle)

¼ tsp honey/maple syrup/coconut sugar (add only if tomatoes are too acidic)

2 tbsp chopped cilantro (for garnish)

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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Paleo Matar Paneer