Paneer Curry: Cottage Cheese in Roasted Red Pepper-Tomato Sauce

It's Saturday afternoon, am done with my early morning work shift and ready to unwind and innovate new curries. Rain splashing on our windows and roofs  is music to my ears, also, makes me crave for spicy Indian Roti- Curry.

Made cottage cheese or paneer from 2% milk since the milk would expire soon. And I always like my paneer home made and fresh.

I wanted a light,yet creamy gravy for my paneer without using heavy whipping cream or butter or cashews. And yes, simple whole spices for the curry. Nothing extravagant.

My must-haves in the dish I cook: Protein,  calcium and vitamins, some good fat too.
I chose pumpkin seeds as a protein source,  red peppers for Vitamin C, Dried Red Chillies as an Antivirus agent, organic kale for abundant calcium and other nutrients.

Spices:

3 cloves
1.5 tsp cumin
1/2 tsp black cumin
1 tsp cinnamon powder
3 dried red chillies whole

Puree :
1.5 tomatoes chopped
1 small red pepper coarsely chopped
5-6 pressed garlic cloves
1 inch ginger chopped
1 tsp pumpkin seeds ( you can use sesame or water melon seeds if you don't have pumpkin seeds)

Other curry ingredients :
1 onion julienned
1/4 cup organic kale finely chopped
1 cup paneer or cottage cheese cubes
3 tbsp oil
Salt to taste, about 1.5 tsp

Heat 2 tbsp oil In a saucepan and toast the cumin,black cumin. Once they are brown and scattered, pop the cloves in them for few seconds. Add the ginger,garlic,red chillies and Pumpkin seeds and roast them slightly for a minute. Now, add the red pepper chunks and saute till they are semi soft and roasted.

Add the tomatoes and mix them well with the spices and salt.  Salt speeds up the cooking process of tomatoes making them juice out the water content.
Saute them until the mixture gets gravy consistency. Let it cool for 5-10 mins.
Puree them to a smooth gravy. Pumpkin seeds will give the gravy  a creamy texture.

Saute the julienned onions and kale in a tbsp oil till the onions are soft and transparent.

Grill the paneer cubes on both sides on medium flame and set aside.

When the onions and kale are done, pour the puree on them and stir on low flame for 2-3 mins. Add cinnamon powder.
Mix in the grilled paneer cubes and simmer for 5 mins stirring carefully not to mash the paneer.
Enjoy the dish with rice or flatbreads. Serve hot.

For a vegan version,  replace the paneer with tofu or tempeh.