Why recepie famous for?
This creamy dish from Toronto-based Indian cookbook author Smita Chandra makes a phenomenal spread, with oven-baked naan bread on the side. It’s made with the fresh Indian cheese called paneer, peas, and whole peeled tomatoes, along with plenty of tangy fresh fenugreek greens, and it’s spiced lavishly with turmeric, coriander, garam masala, and more. If you can’t find fenugreek greens, kale, Swiss chard,
Ingredients
2 tbsp. canola oil
1⁄4 cup cashews
1⁄2 tsp. cumin seeds
2 cloves garlic, minced
1⁄2 small red onion, minced
8 oz. baby spinach
5 oz. fenugreek, trimmed and roughly chopped, or 4 cups frozen chopped fenugreek, defrosted
4 oz. paneer, coarsely grated
1⁄2 cup frozen peas
1⁄4 cup heavy cream
2 tbsp. unsalted butter
1⁄2 tsp. red chile powder, such as cayenne
1⁄2 tsp. garam masala
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
1⁄2 tsp. ground turmeric
3 canned whole, peeled tomatoes, drained and crushed by hand
Kosher salt, to taste
Naan, for serving (optional)
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