Step 1

1 In a large skillet over medium heat, heat 1 tablespoon of oil until shimmering

Step 2

2 Add half of the onion and half of the garlic

Step 3

3 Cook, stirring frequently, until tender, about 5 minutes

Step 4

4 Increase the heat to medium-high, stir in the sweet potatoes and lightly season with salt

Step 5

5 Cook the sweet potatoes, stirring and scraping them from the pan occasionally, until browned in spots and tender, about 10 minutes

Step 6

6 Remove from the heat

Step 7

7 Sprinkle the paneer pieces with salt

Step 8

8 In a separate large skillet over medium-high heat, heat 1 tablespoon of oil until shimmering

Step 9

9 Add the paneer and cook until deeply browned on one side, a few minutes, then turn the cubes over and repeat the browning

Step 10

10 Reduce the heat to medium

Step 11

11 Pour in the remaining 1 tablespoon of oil, then stir in the ginger, garam masala and the remaining onion and garlic

Step 12

12 Cook, stirring frequently, until the vegetables are tender and the garam masala has bubbled and bloomed

Step 13

13 Stir in the peas, the tomatoes and their juices and the coconut milk, and bring to a simmer

Step 14

14 Taste, and season with more salt, if desired

Step 15

15 Cook until the peas are tender and the flavors have melded, about 5 minutes

Step 16

16 Divide the sweet potato hash among individual plates

Step 17

17 Spoon the paneer-pea curry on top and serve hot