The comforts of curry

MATAR PANEER WITH VEGETABLES

Inspired by the classic dish from Punjab, a rich, mildly spiced tomato sauce with a touch of cream coats cubes of tender paneer. It’s a palate-friendly foray into curries for beginners and classic comfort for curry lovers. If you want to turn up the heat, use a hot curry paste or blend, add a minced hot pepper or a dose of hot sauce at the table. This version has a boost of extra vegetables to make it a onedish meal. You can even stir in a few handfuls of fresh spinach at the end for an extra hit of green. Serve it with warm buttered naan or basmati rice. Paneer is a fresh cheese that comes in a block and looks like tofu. It’s available at well-stocked supermarkets and Indian grocery stores. If you can’t find it, you can substitute firm tofu (pat it dry after cubing) or a 540 mL can of chickpeas, drained and rinsed, or, if you’re feeling adventurous, make your own paneer using milk and lemon juice. You can find a recipe on lcbo.com/fdholiday19.

2 or 3 tbsp (30 or 45 mL) ghee or canola oil 1 large onion, chopped

3 tbsp (45 mL) Indian yellow curry paste or 2 tbsp (30 mL) masala blend or powder

1/2 tsp (2 mL) ground cumin

Salt

2 cups (500 mL) small cauliflower florets

1 1/2 cups (375 mL) canned crushed tomatoes 1 cup (250 mL) water

1 pkg (350 or 370 g) paneer, cut into

3/4-inch (2-cm) cubes

1 cup (250 mL) frozen green peas, thawed

1/2 cup (125 mL) 35% whipping cream Chopped fresh cilantro

Garam masala

1 Heat 2 tbsp (30 mL) ghee in a large, deep skillet over medium heat. Add onion and reduce heat to medium-low. Cook, stirring often, for about 8 minutes or until very soft and golden brown. If using dry curry masala or powder, add remaining 1 tbsp (15 mL) ghee and let melt. Stir in curry paste or powder, cumin and 1/2 tsp (2 mL) salt. Cook, stirring, for 2 minutes, until fragrant. Stir in cauliflower until coated in spices.

2 Stir in tomatoes and water. Bring to a boil, stirring and scraping up bits stuck to pan. Gently stir in paneer. Reduce heat to low, cover and simmer, gently stirring once, for about 10 to 15 minutes or until cauliflower is tender.

3 Stir in peas and cream. Simmer, gently stirring, for 2 minutes or until heated through. Season to taste with salt. Sprinkle with cilantro and garam masala, to taste.

Serves 4

WHAT TO SERVE

Light ingredients robed in a spicy sauce call for a wine with ripe fruit to engage the curry notes while allowing other components to shine through. Aromatic whites fit superbly.

Strewn Two Vines Riesling-Gewürztraminer VQA LCBO 467662, $13.95