Coconut Curry Beets and Paneer

Ingredients

• Start by frying the paneer cubes. In a large skillet over medium heat, melt the coconut oil. Fry the paneer cubes in two batches, about 3-4 minutes per side, or until golden. Set aside.
• In the same skillet, saute the onion in the remaining coconut oil for 7-8 minutes, until soft. Add the minced garlic and ginger, and saute an additional minute.
• Add the garam masala, coriander, turmeric, salt, and pepper, and saute the spices until fragrant, about one minute.
• Add the cooked, diced beets to the vegetable and spice mixture, along with any reserved liquid from the packages of beets.
• Add the coconut milk, and stir until the vegetables and spices are incorporated, scraping the bottom of the pan to release any bits stuck to the pan.
• Simmer about 5 minutes, or until beets are heated through and liquid reduces slightly.
• Add the fried paneer cubes to the pan, and stir to combine. Let simmer an additional minute to heat paneer through. Remove from heat.
• Serve hot over cooked white or brown rice.