Coconut Curry Beets and Paneer

2 Tbsp. coconut oil

12 oz. paneer, cut into 1-inch cubes

1 medium yellow onion, diced

4 cloves garlic, peeled, minced

1-inch fresh ginger, peeled, minced

1 tsp. garam masala

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 14-oz. can full-fat coconut milk

12 oz. cooked red beets, cut into 1-inch dice, liquid from the packages reserved

Cooked white or brown rice, for serving

1. Start by frying the paneer cubes. In a large skillet over medium heat, melt the coconut oil. Fry the paneer cubes in two batches, about 3-4 minutes per side, or until golden. Set aside.
2. In the same skillet, saute the onion in the remaining coconut oil for 7-8 minutes, until soft. Add the minced garlic and ginger, and saute an additional minute. 
3. Add the garam masala, coriander, turmeric, salt, and pepper, and saute the spices until fragrant, about one minute. 
4. Add the cooked, diced beets to the vegetable and spice mixture, along with any reserved liquid from the packages of beets.
5. Add the coconut milk, and stir until the vegetables and spices are incorporated, scraping the bottom of the pan to release any bits stuck to the pan. 
6. Simmer about 5 minutes, or until beets are heated through and liquid reduces slightly. 
7. Add the fried paneer cubes to the pan, and stir to combine. Let simmer an additional minute to heat paneer through. Remove from heat. 
8. Serve hot over cooked white or brown rice.