Paneer Tikka Masala

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  Paneer, Indian Fresh Cheese(340g)
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  Ginger, Fresh Root(15g)
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  Garlic(10g)
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  Coriander, Ground(5g)
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  Garam Masala, Ground(5g)
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  Cumin, Ground(5g)
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  3/4 teaspoon kosher salt
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  Greek Yogurt (2%)(75g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Coconut oil(30g)
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  Bell Pepper
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  Cauliflower
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  Yellow Onion
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  Ginger, Fresh Root(15g)
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  Garlic(15g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Tomato Paste(15g)
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  Garam Masala, Ground(8g)
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  Turmeric, Ground(8g)
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  Cayenne Pepper, Ground(1g)
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  Tomato, Canned, Crushed(794g)
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  Peas, Sweet, Frozen(284g)
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  Greek Yogurt (2%)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cilantro, Fresh(60g)

Instructions

1. 1Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt.
2. 2Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400°F.
3. 3Line a large baking sheet with aluminum foil and coat with nonstick spray. Arrange the paneer cubes on top in an even layer, discarding any excess marinade.
4. 4Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
5. 5While the paneer bakes, prepare the masala. Heat the coconut oil over medium-low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent; about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft.
6. 6Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
7. 7Add crushed tomatoes and cook, stirring occasionally, until hot, about 2 minutes.
8. 8Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.
9. 9Remove from heat and let cool for 1 minute. Stir in the 1/2 cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.