Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Vegetarian
Seasonings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
