100gm paneer (Indian cheese)

4 medium carrots

1/4 cup fresh or frozen peas

2 cloves of garlic

1/2 tsp turmeric powder

6 tbsps coconut cream

salt and pepper to taste

some water for cooking

coconut oil

coriander for garnish


Sautee the paneer in some coconut oil. In a pot add 1 tbsp of coconut oil, add the carrots, add water till the carrots are covered, cook with lid covered until carrots are soft. Now add the paneer, minced garlic, salt, pepper, turmeric and coconut cream. Simmer for another 5 min. garnish with corrainder leaves. This can be enjoyed on its own or as a dish with rice or quinoa.

Ayurvedic Perspective:

Nourishing for Vata and Pitta constitutions due to the paneer and carrots as well as coconut cream. Ideal in autumn, winter and spring when its cool.