
Bright green peas and golden cubes of paneer swim in a gently spiced tomato-onion sauce—comforting, homey, and just a little indulgent. Quick sautéing and a short simmer keep the paneer tender and the gravy vibrant.
10 oz paneer, cut into 1/2-inch cubes
1 cup frozen peas, thawed
1 onion, finely chopped
2 tomato, pureed
2 clove garlic, minced
1 tbsp ginger, grated
1 green chili, finely chopped
2 tbsp vegetable oil
1 tbsp butter
1 tsp cumin seeds, whole
½ tsp turmeric
1 tsp ground coriander
½ tsp red chili powder
1 tsp garam masala, ground
1 pinch dried fenugreek leaves
2 tbsp plain yogurt, whisked smooth
½ cup water
1 tsp salt
2 tbsp cilantro, chopped
1 lemon, juiced
Nutritional information is calculated using an ingredient database and should be considered an estimate.

A bright, cooling South Indian chutney with fresh coconut and lime, finished with a hot mustard-and-curry leaf tempering for aroma and crunch. Quick to grind and lively alongside dosas, idli, or grilled meats.

Earthy mushrooms and sweet green peas simmered in a fragrant, lightly spiced tomato-onion gravy — comforting and bright. Quick to make yet layered with classic Indian spices for satisfying weeknight dinner flavor.

A bold, spice-forward chicken curry finished with crisp bell peppers and a coarsely ground kadai masala that gives each bite a fragrant, toasted warmth. Bright tomato and charred peppers keep the sauce tangy and lively while the chicken stays juicy and tender.