(Indian curried peas and cheese)
4 to 6 servings
- Onion, chopped -- 1
- Garlic, chopped -- 3 to 4 cloves
- Ginger, peeled, thinly sliced -- 1 tablespoon
- Oil -- 1/4 cup
- Paneer, cubed -- 1 cup
- Peas -- 1 pound
- Tomato sauce -- 1 cup
- Water -- 1/2 to 1 cup
- Coriander, ground -- 1 tablespoon
- Turmeric -- 1 teaspoon
- Sugar -- 1 to 2 teaspoons
- Cayenne pepper -- 1/4 teaspoon
- Salt and pepper -- to taste
- Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
- Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.
- Reduce the heat to medium low and add the onion puree. Sauté for 5 to 8 minutes, or until the onion loses its raw taste and the mixture cooks down.
- Add back the paneer and stir in the rest of ingredients. Simmer for 15 to 20 minutes, adjust seasoning and serve with naan or chapati.
- Aloo Matar: Substitute 1 to 2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above, browning the potatoes in the same way as for the paneer.
- Stir in 1 to 2 tablespoons of yogurt or cream at the end if you like.
- Add 1-2 teaspoons of paprika to the onion-spice puree if you like.
- Sprinkle the finished dish with a little garam masala and some chopped cilantro.