I ventured to the grocery store the other day, intent on picking up stuff for a very traditional curry, "aloo gobi," or, 'potato & cauliflower,' though wouldn't you believe it- I forgot the cauliflower!
I went through a paneer making phase last year, and made tons of the stuff, but wanted to try Slovak "tvaroh," or quark. It's basically the same thing as paneer, in my mind, so I went for it.
I cooked it up lightly beforehand in mustard seeds, cumin, chili & salt. In fact, that wasn't a really necessary step, as the quark didn't hold its shape like traditional paneer cubes. It was more crumbly, so the idea of browning it fell through rather quickly. Never mind, it was but a few minutes, and the result was still fantabulous- no word of a lie. :)
450g / 1 bag of frozen peas
|Curry paste pre- tomatoes|
**Please note that even though I've given measurements, they are fairly general, and I really encourage you to play with the tastes. The most important thing is that you get the balance between the gharam masala, salt & liquid/cream that you choose to use- (water, coconut milk, yoghurt, sour cream, cream...etc). If you can maintain this balance, you'll win over many hearts, whether you're a beginner or not. :))