MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mattar Paneer (Peas & Paneer In Spiced Tomato Gravy)
Categories: Cheese, Vegetables, Chilies, Herbs
Yield: 2 servings
1/4 c Ghee
1/2 lb Paneer or extra-firm tofu;
- in 1" cubes, patted very
- dry
1 md Yellow onion; fine chopped
1/2 ts Ginger paste or freshly
- grated ginger
1/2 ts Garlic paste or freshly
- grated garlic
1 ts Cumin seeds
3/4 ts Kashmiri chile powder
1/4 ts Turmeric powder
3 md Plum tomatoes; fine chopped
1 ts Fine sea salt
2 tb Cashew butter
8 oz Frozen (no need to thaw) or
- fresh green peas
3 tb Heavy cream or cashew cream
- (optional)
1/2 ts Garam masala
Rice or roti; to serve
Heat ghee in a large frying pan or medium wok on high
for 30 seconds, or until it is melted. Lower heat to
medium and lightly fry paneer or tofu cubes, turning
frequently, until they are golden on all sides, about 5
minutes. Remove and set aside on a plate lined with a
paper towel.
In the same frying pan or wok, add onion, ginger and
garlic, and cook on medium, stirring occasionally, for 5
to 7 minutes or until onions are translucent.
Add cumin seeds, chile powder and turmeric, and stir
until fragrant, about 30 seconds to 1 minute. Stir in
tomatoes and salt. Add 3/4 cup water. Simmer on medium
until the mixture thickens slightly, about 3 to 5
minutes.
Lower the heat to medium-low, and stir in cashew butter.
Add peas and paneer. Stir to combine. Simmer for 5
minutes or until it reaches your desired thickness. Top
with heavy cream in a swirl, if you like. Sprinkle with
garam masala. Serve with rice or roti.
Recipe by Zainab Shah
RECIPE FROM:
https://cooking.nytimes.com
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