*  Exported from  MasterCook  *
                      MATAR PANEER (PEAS WITH PANEER)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Onion -- peeled and chopped
    1                    1-inch cube fresh ginger
                         -- peeled and chopped
    6       tb           Vegetable oil
                         Paneer (see recipe) -- plus...
    2       c            Whey (from paneer)
    8       oz           -Tofu, and water
    1                    Whole dried hot red pepper
    1       tb           Ground coriander seeds
      1/4   ts           Ground turmeric
    3       md           Tomatoes -- peeled & minced
    1       t            Salt
      1/8   ts           Freshly ground black pepper
    1 1/2   c            Shelled fresh peas -- -OR-
   10       oz           -defrosted frozen peas
   This Punjabi dish, with some variation in spices, is
   eaten over all of northern India.  Paneer is a fresh
   milk cheese with an interesting, slightly chewy
   consistency.  It’s easy to make, but requires planning
   ahead.  You can substitute a diced 6- or 8-ounce cake
   of pressed tofu for it in this recipe.
   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
   until you have a smooth paste. Leave paste in the
   blender container.
   Heat the oil in a heavy, 10-inch-wide pot (preferably
   teflon-lined) over a medium flame.  When hot, put in
   the pieces of paneer (or tofu) in a single layer and
   fry them until they are golden brown on all sides.
   This happens pretty fast.  With a slotted spoon,
   remove fried paneer to a plate. Put the dried red
   pepper into the same oil. Within 2 seconds, turn the
   pepper over so that it browns on both sides. Now put
   in the contents of the blender (keep your face averted
   as the paste might splatter). Fry, stirring
   constantly, for 10-12 minutes, or until paste turns
   light brown. Add the coriander and turmeric and fry,
   stirring, for another minute. Put in the minced
   tomatoes.  Stir and fry for another 3 to 4 minutes or
   until tomatoes turn a dark reddish brown. Now pour in
   2 cups of the whey (or water if you're using tofu).
   Add the salt and the black pepper. Mix well and bring
   to a boil.  Cover, lower heat, and simmer gently for
   10 minutes. Lift cover and put in the paneer pieces
   and the peas. Cover and simmer for 10 minutes or until
   peas are cooked.
   * Source: World-of-the-East Vegetarian Cooking - by
   Madhur Jaffrey * Published in: The Herb Companion -
   February/March 1993 * Typed for you by Karen Mintzias
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