Recipe CookBook

Matar Paneer

Serving Size : 1

Preparation Time : 45 min

Ingredients:

1 md Onion -- peeled and chopped

1 1-inch cube fresh ginger

-- peeled and chopped

6 tb Vegetable oil

Paneer (see recipe) -- plus...

2 c Whey (from paneer)

-OR-

8 oz -Tofu, and water

1 Whole dried hot red pepper

1 tb Ground coriander seeds

1/4 ts Ground turmeric

3 md Tomatoes -- peeled & minced

1 t Salt

1/8 ts Freshly ground black pepper

1 1/2 c Shelled fresh peas -- -OR-

10 oz -defrosted frozen peas

Method:

Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

1-Put the chopped onion and ginger into the container of an electric blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container.

2-Heat the oil in a heavy, 10-inch-wide pot (preferably teflon-lined) over a medium flame. When hot, put in the pieces of paneer (or tofu) in a single layer and fry them until they are golden brown on all sides. This happens pretty fast.

3-With a slotted spoon, remove fried paneer to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter).

4-Fry, stirring constantly, for 10-12 minutes, or until paste turns light brown. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes.

5-Stir and fry for another 3 to 4 minutes or until tomatoes turn a dark reddish brown. Now pour in 2 cups of the whey (or water if you're using tofu). Add the salt and the black pepper. Mix well and bring to a boil.

6-Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until peas are cooked.