Indian Spiced Paneer & Green Pea Skillet

Rinse 100 g of uncooked basmati rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 200 ml of water, and a pinch of salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

Cut 200 g of raw paneer cheese into 2 cm cubes. Heat 15 ml of vegetable oil in a medium skillet over medium-high heat. Add the paneer cubes and sear for 4 minutes, turning occasionally, until they are golden brown on multiple sides. Transfer the paneer to a plate and set aside.

Lower the skillet heat to medium and add the remaining 15 ml of vegetable oil. Add 1 finely chopped yellow onion and cook for 4 minutes until translucent and soft.

Mince 2 garlic cloves and finely grate 10 g of raw fresh ginger. Add both to the skillet with the onion, stirring constantly for 1 minute to release their aromas.

Turn the heat down to low. Add 5 g of garam masala, 2 g of ground turmeric, and 2 g of ground cumin directly into the hot oil in the pan. Stir constantly for 1 minute to bloom the spices in the fat.

Pour in 200 g of canned crushed tomatoes, 50 ml of water, and 1/2 tsp of salt. Increase the heat to medium-low and simmer gently for 5 minutes to let the sauce thicken and the flavors meld.

Gently stir in 150 g of frozen green peas and the seared paneer cubes. Simmer for 3 minutes until the peas are tender and bright green, and the paneer is warmed through. Serve hot alongside the fluffed basmati rice.