Matar Paneer

Nutrition

Note: Makes 4 Servings

Bring large pan to high heat and add:
- 1 tablespoon canola oil
- 8oz diced paneer
Once paneer is golden on all sides remove the paneer from the pan and place on the side.
Using the same pan (with the remaining oil) bring to high heat and add:
- 2 cups diced white onion
- 1 teaspoon ginger root
- 1 teaspoon garlic
- ½ teaspoon thai chili
Once onions turn clear add 3 cups diced roma tomatoes.
Once tomatoes have softened remove pan from heat.
Place everything from the pan into the blender. Blend until soup like consistency.
Bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon cumin seeds
Remove from heat once all cumin seeds are dark brown (almost black) then add:
- contents of the blender
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder
Cook until thick then add:
- 1 cup of peas
- ¼ teaspoon garam marsala
- 8oz cooked paneer
Once peas have cooked I would recommend you confirm you have the flavor that you want.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons ginger
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

4 servings

Bring large pan to medium heat and add:
- 1½ teaspoon canola oil
- 1 teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1 pound fresh green beans
- 6 ounces frozen peas
- ½ cup water
- 1 teaspoon garlic
- ½ teaspoon thai chili
- ¼ teaspoon turmeric
- 2 teaspoons coriander seeds
- ½ teaspoon kosher salt
Put pan back to high heat and bring to boil.
Let boil for a minute or two then lower the heat to a simmer.
Periodically stir the pan to make sure the green beans is not sticking/burning and after 15 minutes you can taste.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt

4 servings

Soak in water overnight and rinse with water until the water runs clear
- 1 cup brown rice
Measure
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 teaspoon canola oil
- 1¾ cup water

Place medium pan on medium heat and add:
- 1 teaspoon canola oil
- ½ teaspoon cumin
Stir cumin seeds in canola oil until they are fully browned
Once cumin seeds are fully brown (should be able to smell cumin seeds) remove the pan from the heat and add the following to the pan:
- 1 cup brown rice
- 1 cup frozen peas
Place the pan back on medium heat
Once the rice is toasted add:
- 1¾ cup water
- ¼ teaspoon kosher salt
Cover the pan and bring it to a boil for a few minutes.
Then turn the heat down and let the pan simmer until the rice is fully cooked. Stir the rice ever 5 minutes.