Wednesday, March 3, 2010

Matar Paneer


6 paneer chunks about 1-12 x 1 x 12 inch each 14 cup water 1 medium onion, chopped fine 1 tablespoon garlicginger paste,
or 3 garlic cloves, mashed 1 piece fresh ginger, size of walnut, minced 1 large tomato, chopped
Dry Masala
12 teaspoon ground coriander 14 teaspoon ground cumin 14 teaspoon red chili powder 14 teaspoon turmeric 12
teaspoon garam masala 14 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon
cashew nuts, ground to a paste with a bit of water Salt and freshly ground pepper to taste


Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and
set aside to drain on a paper towel.
In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlicginger paste and
bhoona 2 minutes. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Add the dry masala and
bhoona 3 minutes more. (NOTE If the sauce is lumpy at this stage, puree it in a blender and continue.) Add 14 cup water,
then stir in the peas. Add the paneer cubes and bhoona 2 minutes. Stir in the cashew paste, add salt, pepper.

Serves 4 to 6 people


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