Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. MATAR PANEER (PEAS WITH PANEER)

  3. 1 Preparation Time :

  4. Categories : Indian Vegetarian

  5. Seasonings

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 md Onion -- peeled and chopped

  8. 1 1-inch cube fresh ginger

  9. -- peeled and chopped

  10. 6 tb Vegetable oil

  11. Paneer (see recipe) -- plus...

  12. 2 c Whey (from paneer)

  13. -OR-

  14. 8 oz -Tofu, and water

  15. 1 Whole dried hot red pepper

  16. 1 tb Ground coriander seeds

  17. 1/4 ts Ground turmeric

  18. 3 md Tomatoes -- peeled & minced

  19. 1 t Salt

  20. 1/8 ts Freshly ground black pepper

  21. 1 1/2 c Shelled fresh peas -- -OR-

  22. 10 oz -defrosted frozen peas

  23. This Punjabi dish, with some variation in spices, is

  24. eaten over all of northern India. Paneer is a fresh

  25. milk cheese with an interesting, slightly chewy

  26. consistency. It's easy to make, but requires planning

  27. ahead. You can substitute a diced 6- or 8-ounce cake

  28. of pressed tofu for it in this recipe.

  29. DIRECTIONS: ÿÿÿÿPut the chopped onion and ginger into the container of an electric blender or food processor along with 1/3 cup water and blend

  30. until you have a smooth paste. Leave paste in the

  31. blender container.

  32. 10-inch-wide pot

  33. teflon-lined) over a medium flame. When hot, put in

  34. the pieces of paneer (or tofu) in a single layer and fry them until they are golden brown on all sides.

  35. This happens pretty fast. With a slotted spoon,

  36. remove fried paneer to a plate. Put the dried red

  37. pepper into the same oil. Within 2 seconds, turn the

  38. pepper over so that it browns on both sides. Now put

  39. in the contents of the blender (keep your face averted

  40. as the paste might splatter). Fry, stirring

  41. constantly, for 10-12 minutes, or until paste turns

  42. light brown. Add the coriander and turmeric and fry,

  43. stirring, for another minute. Put in the minced

  44. 3 to 4 minutes or until tomatoes turn a dark reddish brown. Now pour in

  45. 2 cups of the whey (or water if you're using tofu).

  46. Add the salt and the black pepper. Mix well and bring

  47. to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces

  48. and the peas. Cover and simmer for 10 minutes or until

  49. peas are cooked.

  50. Source: World-of-the-East Vegetarian Cooking - by

  51. Madhur JaffreyPublished in: The Herb Companion -

  52. February/March 1993Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -

Comments

882,796
Send feedback