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Matar Paneer (vegan)

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CATEGORY CUISINE TAG YIELD
Vegan Digest, Fatfree, Mar95 1 Servings

INGREDIENTS

1 Text recipe

INSTRUCTIONS

Paneer is soft white 'farmer' cheese that is commonly used in India.  I
substituted reduced-fat White Wave tofu, and it takes the place of
paneer very well. This takes about 1/2 hour to make.  start some rice
cut 1 brick tofu into cubes and bake in 300 degree oven while you
prepare sauce.  1 onion (slice very thinly and saute in your favorite
medium until  browned) 1 t. pressed garlic (in with the onion)  1 c.
water 1 t. ginger 1 T. cumin 1 T. coriander 1/2 t. clove 1/4 t.  methi
(fenugreek) 1 t. salt  add spices to onion/garlic at last minute of
saute.  Stir until  distributed and then add water.  mix: 2 t. gram
flour (chickpea flour, besan) enough water to make a  thin, smooth
paste  add a family size package of frozen green peas to the sauce, and
cook  until hot.  dribble in the chickpea flour mixture, while
stirring.  The sauce will  thicken.  add: 1 cup of ground tomatoes or
tomato puree juice of one lemon  stir, adjust seasonings.  Add tofu and
simmer until it absorbs some of the seasonings.  Add more  water if
necessary.  serve with rice  Posted by cgibas@cysteine.ncsa.uiuc.edu
(Cynthia Gibas) to the Fatfree  Digest [Volume 16 Issue 7] Mar. 11,
1995.  Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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