Matar Paneer

Matar Paneer, or "Green Peas and Indian Cheese in Fragrant Tomato Sauce"

 

Paneer from 8 cups milk (or 1 block of paneer)

4-6 tbsp ghee

2 onions, finely chopped

1 tsp garlic, minced

2 tbsp ginger, minced

2 tbsp ground coriander

1 tsp turmeric

1/2 tsp red pepper

1/2 tsp black pepper

1 tsp paprika

2 c. chopped or pureed tomatoes, or 1 15oz can diced tomatoes

1 1/2 c. peas, or 10 oz. frozen peas

2 tsp salt

2 tsp garam masala

4 tbsp chopped cilantro leaves

 

If possible, let paneer dry for 1/2 hr. Heat 3 tbsp ghee in a big heavy (optionally nonstick) pan. Add cheese. (it'll splatter) Fry until lightly seared, about 5 minutes. Transfer to a bowl.

 

Add the rest of the ghee, turn heat to high, add onions and fry until light brown (~5 min), stirring constantly so they don't burn.

Add ginger and garlic, cook 2 more minutes.

Add coriander, turmeric, red and black pepper, and paprika.

Stir for a moment, add tomatoes. Cook until it thickens and the fat separates, about 10 minutes, stirring often.

Add 1-2 c. hot water, boil, simmer 20 minutes. Cool briefly, puree in a blender, leaving it a little coarse so there's some texture. Return to the pan, add peas, salt, cheese, and 1/2 c. water, boil, simmer until peas are cooked.

 

Let it rest an hour before serving, then reheat, add garam masala and cilantro, and serve.

 

Source: Classic Indian Cooking by Julie Sahni, pg. 266-268