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. 1Cut the paneer into cubes and place in a bowl. Mince the fresh ginger and garlic, then add to the paneer along with the ground coriander, ground garam masala, ground cumin, and salt. Stir in the Greek yogurt until the paneer is evenly coated. Marinate at room temperature for 20 minutes, or cover and refrigerate up to overnight.
2. 2Heat the coconut oil in a large skillet over medium-low heat. Once shimmering, add the bell pepper, cauliflower, onion, minced fresh ginger, and minced fresh garlic along with salt and pepper. Cook for 1 minute, stirring occasionally, then increase heat to medium. Continue cooking 12–15 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent (do not allow the onion to brown; reduce heat if needed).
3. 3Add the tomato paste, ground garam masala, ground turmeric, and ground cayenne pepper to the skillet. Cook over medium heat for 30 seconds, stirring constantly, until very fragrant.
4. 4Pour in the crushed canned tomatoes and cook over medium heat for 2 minutes, stirring occasionally, until heated through.
5. 5Add the marinated paneer (discard excess marinade) and frozen peas to the skillet. Cook over medium heat for 2 minutes, stirring occasionally, until the paneer is warmed through and the peas are tender.
6. 6Remove the skillet from heat and let cool for 1 minute. Stir in the Greek yogurt until fully combined. Taste and adjust salt and pepper as needed.
7. 7Divide the paneer tikka masala evenly into 6 airtight containers while hot. Top each portion with fresh cilantro.
8. 8Cool to room temperature before sealing and refrigerating. Serve reheated over naan bread or rice, garnished with additional cilantro if desired.