MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matar Paneer (Fresh Peas & Cheese Curry)
Categories: Indian
Yield: 2 Servings

1 c Peas; fresh or frozen
3/4 c Fresh tomato puree (2 md)
1 cl Garlic
6 oz Paneer or extra-firm tofu
- (200 g); cubed
1/4 c Mustard, olive, or vegetable
- oil
1/3 c Onions; finely chopped
2 Green cardamom pods
1 Clove
1 Dalchini (1/4")
- (cinnamonum verum) -OR-
1 Cinnamon stick (1/2")
- (cinnamonum cassia)
1/2 ts Cumin seeds
2 ts Coriander powder
1/2 ts Turmeric powder
1 ts Red chilli powder;
- or to taste -OR-
1/2 ts Cayenne
1/2 ts Kashmiri chilli powder; this
- lends color not heat -OR-
1/2 ts Paprika
Salt; to taste
1 tb Fresh ginger; finely chopped
1/2 c Water; up to 1 c,
- to desired consistency
1 ts Kasuri methi;
- crushed between palms
1/2 ts Garam masala;
- adjust to taste
2 tb Heavy cream; up to 3 tb
- (optional)
Fresh cilantro; for garnish
Fresh ginger juliennes;
- for garnish

If you are using fresh peas, shell the pods. If using frozen, thaw the
peas.

Blend the tomatoes along with garlic to a fine puree. Set aside.

Soak the paneer cubes in warm water. Set aside. If using tofu, dry it
using paper towels, cube it and let sit.

Heat up the mustard oil in a large pot, wait until you see little
ripples on the surface, add the onions along with cardamom, clove,
dalchini & cumin seeds. Saute for 5 to 6 minutes till the onion start
to turn light brown.

Add the coriander, turmeric, red chili, kashmiri chilli powder, and
saute for less than 1 minute. Add the blended tomatoes and reduce
heat to low. Let cook slowly until you see little bubbles of oil
separating on sides of the pot and the spice paste glistening. At
this point, add the peas along with chopped ginger,add salt, stir to
combine together with spice paste and on low heat, saute for 3 to 4
minutes. Add about 3/4 cup water, mix well and cover the pot with a
lid. Cook for about 15 to 20 minutes until the peas are soft but not
mushy. Uncover and add the kasuri methi and garam masala along with
paneer cubes. Stir, and again cover and on low heat, let simmer for
another 10 to 12 minutes.

Add the heavy cream (if using) next and simmer (not boil) on very low
heat for another 2 to 3 minutes. Once the sauce has simmered, let sit
for at least 45 minutes to 1 hour or until ready to serve.

Once ready to serve, warm up the sauce and serve immediately. You can
garnish with cilantro, extra cream, and ginger juliennes.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
matar-paneer---fresh-peas-indian-fresh-cheese-curry.txt>

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