13 May 2008

Mattar Paneer

This is one of my favourite Indian dishes to make, especially for company. It is adapted from Madhur Jaffrey's 'Indian Flavour' cookbook.

Mattar Paneer
Homemade cheese with green peas
Serves 6

12 oz paneer (I buy it at Ainee's on Jeanne D'Arc or Asian Food Store on Place D'Orleans)
chopped into small cubes

Fry 2 onions, chopped until golden brown and fragrant. Add 1 tsn garlic paste, 2 tsn ginger paste and fry for another 30 seconds.
Add spices: 1 tsn turmeric, 2 tsn ground cumin, 2 tsn coriander, 1 tsn paprika, 1/2 tsn hot chili powder (optional), and 1 tsn garam masala and 1 lg can diced tomatoes and fry until some oil starts to separate.
Stir in 2 tbsn minced cilantro, 2 cups frozen green peas, salt to taste and the paneer.
Stirfry another minute, then add 1 cup water and 1 cup yogurt or half n half.
Bring to a boil, cover and cook for another 10 minutes or until peas are tender and you have a thick, aromatic sauce. Remove from heat and sprinkle chopped cilantro over top before serving.

Over basmati rice is ideal with a good chutney on the side ...