INGREDIENTS

INSTRUCTIONS

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: =========== Put 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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”