Wednesday, October 15, 2008

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

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