60g grassfed ghee
1 large onion, finely chopped
2 clove garlic, finely chopped
2 teaspoons finely grated ginger
2 teaspoons ground coriander
Pinch ground chillies
1 teaspoon sweet paprika
1/2 teaspoon garam masala
1/2 ts freshly grated turmeric
1 ts black cumin seeds, dry-roasted
4 vine-ripened tomatoes, chopped
150g fresh peas or frozen peas
200g green beans, cut into 3cm lengths
2 tablespoons chopped coriander
Plain yoghurt, if using
Cut paneer into cubes and pat dry on all sides with paper towel. Heat ghee in a cast iron pan over medium heat and fry paneer, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel and set aside.
Reheat ghee in same pan over high heat and cook onion, stirring, until golden. Reduce heat, add garlic and ginger, cook for 1 minute, then stir in spices. Add tomatoes and 1 1/4 cups water, and cook for 15 minutes or until tomatoes are pulpy. Stir in peas, beans and paneer, and cook, partially covered, for a further 15 minutes or until vegetables are tender. Serve with coriander and yoghurt.
This is such a quick and easy meal, I love serving it with some brown rice too!