Monday, September 17, 2012

Matar Paneer






















Ingredients:
 

6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 
1/4 cup oil 
1 medium onion, chopped fine 
1 tablespoon garlic/ginger paste,or 3 garlic cloves, 
mashed 1 piece fresh ginger, 
size of walnut, 
minced 1 large tomato
Dry Masala:
1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2
teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon
cashew nuts, ground to a paste with a bit of water Salt and freshly ground pepper to taste


Method :
  • Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and set aside to drain on a paper towel.
  • In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlic/ginger paste and bhoona 2 minutes. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. 
  • Add the dry masala and bhoona 3 minutes more. (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.) 
  • Add 1/4 cup water, then stir in the peas. Add the paneer cubes and bhoona 2 minutes. 
  • Stir in the cashew paste, add salt, pepper.

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