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Paneer with Burst Cherry Tomato Sauce
Ingredients
  • 6 scallions, thinly sliced
  • 1 (1") piece ginger, scrubbed, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. black mustard seeds
  • ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder
  • ¼ tsp. ground turmeric
  • 3 Tbsp. extra-virgin olive oil, divided
  • 8 oz. paneer, sliced into (¼"-thick) planks, patted dry
  • Kosher salt
  • 12 oz. cherry tomatoes (about 2 cups)
  • 4 oz. sugar snap peas (about 1 cup), strings removed, halved on a diagonal if large
  • Pinch of sugar (optional)
  • ½ cup (lightly packed) mint leaves
  • Cooked rice (for serving)
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