Title: Mateer Paneer-Green Peas & Cheese in Fragrant Tomato Sauc
Categories: Vegetarian Main
Yield: 4 Servings

1		Recipe
	c	Milk & cut into 1/2 by 1/2
		By 1&1/2 inch pieces (see
		Recipe)
9	tb	Usli ghee or clarified
		Butter
2	c	Finely chopped onions
1	ts	Finely chopped garlic
2	tb	Finely chopped ginger root
2	ts	Ground coriander
1	ts	Turmeric
1/2	ts	Ground cumin
1/4	ts	Methi -- see note in text
1/4	ts	EACH red (cayenne) & black
		Pepper -- (1/4 to 1/2)
1	ts	Paprika
2	c	Finely chopped or pureed
		Fresh ripe tomato -- or
1 1/2	c	Canned tomatoes with their
		Juice -- chopped
1		Jalepeno -- finely chopped
1 1/2	c	Shelled fresh green peas --
		Or
1		Ten-ounce package frozen
		Peas -- defrosted but not
		Cooked (I don't bother to
		Defrost)
2	ts	Kosher salt
1/4	c	Cream (scant)
2	ts	Garam masala -- or more to
		Taste
4	tb	Finely chopped fresh
		Corianger leaves --
		(cilantro)
		Paneer (Indian cheese) made
		With 8

1. Spread paneer pieces on a piece of waxed paper & allow to dry slightly for 1/2 hour.

2. Heat 3 T. of the ghee or clarified butter over medium heat in a large heavy-bottomed pan, preferably one with a non-stick interior. When the ghee is hot, add cheese pieces. Keep a lid or splatter screen handy as the moisture in the cheese may be released explosively, causing tiny particles of cheese to fly all over. Dusting the pieces with a little flour prevents splattering. Fry the cheese, turning & tossing often to prevent sticking & burning, until lightly seared (about 5 minutes). Transfer pieces to a bowl. Fry in batches so that there is ample room for turning them without fear of breaking.

3. Add the remaining 6 T. ghee or clarified butter to the pan & increase heat to high. Add onions to pan & fry until they turn light brown, about 5 minutes. Stir constantly so that they do not burn. Add garlic & ginger & fry for an additional 2 minutes. Add ground coriander, turmeric, cumin, methi (methi = dried fenugreek leaves, available at any Indian market, you can easily omit if not available ~ Holly) red & black pepper & paprika, all at once. Stir rapidly for a moment & immediately add tomatoes & jalapeno. Cook until the mixture thickens to a pulpy sauce & the fat begins to separate (about 10 minutes), stirring often.

4. Add 2 1/4 cups hot water and bring sauce to boil. Reduce heat to medium and cook the sauce, covered, for 20 minutes. Cool sauce briefly. Then puree it in a blender or food processor, leaving the sauce a little coarse so it has a certain texture.

5. Return sauce to pan. Add peas, salt, and fried cheese and bring to boil. Reduce heat to medium and simmer, covered, until peas are cooked through (about 15 minutes for fresh and 5 (or less) for frozen). Turn off heat & add the scant 1/4 C. cream and let the dish rest, covered, for an hour before serving. When ready to serve, heat thoroughly. Fold in garam masala & chooped coriander leaves. Check for salt, & serve. ( I usually add the listed amount of garam masala with the cream & then add more when reheating....and I've found I do generally need to add more salt).

Julie's Note: This dish tastes best if made a couple of hours before serving...and may be refrigerated for up to 3 days without loss of flavor. To reheat, simmer gently until heated through. Holly thinks best if made a full day ahead, if possible. Just don't add the garam masala (or extra garam masala, using my method) and cilantro until right before serving.

Serve with basmati rice.

Recipe by Julie Sahni (Classic Indian Cooking), somewhat modifed by Holly Butman.

Serves 6 per Julie, I say serves 4 at best, people tend to go wild for this. If you add other entrees/sides, _then_ you can easily serve 6-8 hungry people.

Recipe By : Julie Sahni/Holly Butman

From: Holly Butman Date: 27 Sep 97 Mastercook Recipes (Mailing List) Ä

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