Slow Cooker Feta Paneer Masala
This easy, flavor-packed recipe is inspired by Priya Krishna’s cookbook, Indian-ish. We’re replacing the classic Indian cheese, called “paneer,” with tangy, piquant feta for a fun, slightly more accessible twist. Alternatively, you can also use tofu here as well, instead of/in addition to the paneer, but the feta gets all baked-ish and soft and just oozes with flavor. It’s truly delicious, and I love Priya for sharing this trick! Serves about 4 people.
Ingredients
2 olive oil (or ghee)
1 small to medium yellow onion, finely chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 TBSP Garam masala
1 tsp turmeric
2 tsp ground cumin
Salt and pepper, as needed
28-oz can crushed tomatoes
14.5-oz can full-fat coconut milk
1/2 cup whole milk plain yogurt
14.5-oz can of chickpeas, rinsed and drained
8-oz block of feta cheese, sliced into bite-sized pieces
OPTIONAL SERVING SUGGESTIONS
Cooked basmati rice, for serving
Cilantro, for serving
Naan
Assorted spicy pickles
Instructions
- In a large skillet set over medium heat, add the ghee or olive oil. Add the onion and cook, stirring frequently, until tender; about 5 minutes. Add the garlic and ginger, along with the Garam masala, turmeric, and cumin. Cook (also stirring) for another minute to release all the flavors (we’re toasting the spices here). Season with salt and pepper to taste.
- Add the tomatoes, coconut milk, yogurt, and chickpeas. Stir to combine. taste it again, and season with a little more salt, as needed (the feta will also contribute some salt, so I go a little conservative on the salt in this recipe). Transfer the mixture to your slow cooker and cook, on low, for 6 hours, or on high, for 4. During the last 30 minutes of cook time (give or take) add the feta to the slow cooker, return the lid, and allow it to warm up, soften, and absorb the flavors of the sauce. Serve over hot cooked basmati rice with a shower of cilantro, if desired.