Archive for category Cheese

Mattar Paneer

matter paneer2Moving onto Indian food here. Loosely translated, this is peas and cheese. It’s delicious and makes a great accompaniment to any curry dish. If you’re a vegetarian, this is great with Basmati rice.

If you’re a masochist, you can go to Whole Foods Market (or Whole Paycheck Market, as I like to call it) and spend crazy amounts of money to buy eight skimpy ounces of Paneer cheese. Or you can make it yourself for, literally, a fraction of the cost. It’s not brain surgery. It’s pretty simple. So, I suggest you check out this link and make it yourself!

The recipe also calls for Garam Masala, which is a combination of a bunch of different spices. Of course, you can always make it yourself but, frankly, you can also buy it all made. That’s what I do. I’m a purist…to a point.

Ingredients

20 oz of Paneer cheese, cubed

2 cups frozen peas

6 tbsp oil

1/2 tbsp mustard seed

1 tsp cumin seed

2 tsp cumin

1/2 tsp paprika

1 large onion, chopped

1/4 tsp ginger paste

2 tbsp minced garlic

3 large tomatoes, chopped

1/2 tsp sugar

sea salt (to taste)

1 tsp garam masala

1 tsp chili powder

1/2 tsp turmeric

1 tsp coriander

1/4 cup tomato sauce

4 tbsp fresh, chopped cilantro

1 tbsp cornstarch

3 tbsp water

Directions

The first thing you want to do is fry the cheese. Add 3 tbsp of oil to a skillet and fry the cheese in a single layer until browned on all sides. Remove and put on a paper towel-lined dish. Set aside. Then, mix the cornstarch and water and set aside.

In a separate pan, heat 3 tbsp oil. Add the mustard and cumin seeds. Cook until they turn color and begin to “pop.”

Now, add the onions, ginger and garlic. Cook until the onions soften (but do not brown). Then, add tomatoes, salt, and sugar and cook until tomatoes soften. Once the tomatoes have softened, add the garam masala, chili powder, turmeric, coriander, cumin and paprika. Stir to mix.

Add the tomato sauce and stir, then add the peas. Cook the mixture until the peas are just tender. Do not worry if it appears that the dish is “soupy” or “watery.” That is what the cornstarch mixture is for.

Add the paneer and cook over medium heat for about 2-3 minutes until the paneer absorbs the flavor. Add the cornstarch mixture to thicken.

Move to a serving dish and garnish with the chopped cilantro.

 

 

 

 

 

 

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