1 medium onion; peeled and chopped
1 1-inch cube fresh ginger - peeled a; nd chopped
6 tablespoon vegetable oil
1 paneer (see recipe); plus...
2 cup whey (from paneer) or- tofu, and wa; ter
1 whole dried hot red pepper
1 tablespoon ground coriander seeds
1/4 teaspoon ground turmeric
3 medium tomatoes; peeled & minced
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cup shelled fresh peas; -or- defrosted frozen pea
Directions: How to Cook Matar Paneer (Peas With Paneer)
This Punjabi dish, with some variation in spices, is eaten over all of northern India. 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.
DIRECTIONS: =========== 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.
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. 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). 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. 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. 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.
* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias
Recent comments and reviews for this recipe:
| Suzanne writes:|
I was craving this dish after an evening meeting and was able to pick up the ingredients, but forgot the tomatoes. Luckily I was able to use canned chopped tomatoes. I added a little cumin seed, as it does not taste right to me without it, and had to substitute Cayenne for the dried hot pepper (I used Merken and Cayenne mixed, to get a smokier heat). Used fresh Mozzarella in place of the Panir. In a pinch, I was very pleased with the results.
Posted on 05 Sep 2008, 01:08 ET
| Elena writes:|
I first made palak paneer last smemur, and was amazed at the difference between the homemade and restaurant dishes. It's so much fresher tasting when you make it yourself!
Posted on 03 Sep 2012, 19:15 ET
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