Thursday, July 21, 2011

Matar Paneer

"Matar" means peas and "paneer" means cheese. Alternately, you can substitute the paneer with potatoes in this recipe to give you Aloo Matar ("aloo" meaning potatoes, as you may have guessed...)

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.   

Serves 4-6
• 12 ounces fried paneer pieces

• 2 tablespoons vegetable oil
• 1 cup finely chopped onions
• 1 tablespoon
ginger garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon cayenne
• ½ teaspoon
• ½ cup tomato sauce
• 1 teaspoon salt or to taste
• 1 ½ cups hot water
• 1 cup frozen peas
• 1 teaspoon garam masala powder
• ¼ cup heavy cream
• 2 tablespoons chopped fresh cilantro/coriander

Prep: Have the fried paneer pieces ready and set aside.

Heat oil in a medium saucepan over medium high heat. When the oil is hot, add the onions. 
Sauté until onions are translucent and the edges begin to brown. Add ginger garlic paste and stir fry for 1 minute. 
Stir in coriander powder, cumin powder, cayenne and turmeric and fry for about 2 minutes until all the spices are fried with the onion mixture.
Add tomato sauce and salt. 
Cook for another 2 - 3 minutes while stirring occasionally. Add hot water and peas. 
Reduce heat to medium, cover and cook for about 10 minutes until peas are tender. Stir in garam masala powder and cream and cook for 2 – 3 minutes. 
Note: You may want to cook the sauce for longer at this point in this procedure in order to produce a thick consistency. 
Stir the paneer into the gravy and heat through.
Garnish with cilantro and serve.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.