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

      Title: Mattar Paneer (Peas & Paneer In Spiced Tomato Gravy)
 Categories: Cheese, Vegetables, Chilies, Herbs
      Yield: 2 servings

    1/4 c  Ghee
    1/2 lb Paneer or extra-firm tofu;
           - in 1" cubes, patted very
           - dry
      1 md Yellow onion; fine chopped
    1/2 ts Ginger paste or freshly
           - grated ginger
    1/2 ts Garlic paste or freshly
           - grated garlic
      1 ts Cumin seeds
    3/4 ts Kashmiri chile powder
    1/4 ts Turmeric powder
      3 md Plum tomatoes; fine chopped
      1 ts Fine sea salt
      2 tb Cashew butter
      8 oz Frozen (no need to thaw) or
           - fresh green peas
      3 tb Heavy cream or cashew cream
           - (optional)
    1/2 ts Garam masala
           Rice or roti; to serve

  Heat ghee in a large frying pan or medium wok on high
  for 30 seconds, or until it is melted. Lower heat to
  medium and lightly fry paneer or tofu cubes, turning
  frequently, until they are golden on all sides, about 5
  minutes. Remove and set aside on a plate lined with a
  paper towel.

  In the same frying pan or wok, add onion, ginger and
  garlic, and cook on medium, stirring occasionally, for 5
  to 7 minutes or until onions are translucent.

  Add cumin seeds, chile powder and turmeric, and stir
  until fragrant, about 30 seconds to 1 minute. Stir in
  tomatoes and salt. Add 3/4 cup water. Simmer on medium
  until the mixture thickens slightly, about 3 to 5
  minutes.

  Lower the heat to medium-low, and stir in cashew butter.
  Add peas and paneer. Stir to combine. Simmer for 5
  minutes or until it reaches your desired thickness. Top
  with heavy cream in a swirl, if you like. Sprinkle with
  garam masala. Serve with rice or roti.

  Recipe by Zainab Shah

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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