Instructions:

• In a mixing bowl, combine the paneer cubes, minced ginger, minced garlic, ground coriander, garam masala, ground cumin, kosher salt, and 5 tablespoons of Greek yogurt. Mix well until the paneer is fully coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
• In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the sliced red bell pepper, cauliflower florets, and finely chopped yellow onion. Sauté the vegetables for about 5-7 minutes until they are tender and slightly caramelized. Remove the vegetables from the skillet and set aside.
• In the same skillet, add the marinated paneer along with any leftover marinade. Cook for 5-7 minutes, turning occasionally, until the paneer is golden brown on all sides. Remove the paneer from the skillet and set aside.
• In the same skillet, add another tablespoon of coconut oil if needed. Add the minced ginger and garlic, and sauté for about 1 minute until fragrant. Stir in the kosher salt, black pepper, tomato paste, garam masala, turmeric, and cayenne pepper. Cook for 2-3 minutes, allowing the spices to bloom.
• Pour in the crushed tomatoes and stir well to combine. Bring the mixture to a simmer, then add the frozen peas. Let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly.
• Add the sautéed vegetables and cooked paneer to the sauce. Stir gently to coat the paneer and vegetables in the tomato sauce. Cook for an additional 5 minutes to allow the flavors to meld.
• Remove the skillet from the heat and stir in ½ cup of Greek yogurt for creaminess. Garnish with chopped fresh cilantro. Serve hot with homemade naan or prepared brown rice for a scrumptious meal!