INGREDIENTS

INSTRUCTIONS

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.
NOTES : Formatted by Holly Butman
Recipe by: Julie Sahni/Holly Butman
Posted to MC-Recipe Digest V1 #811 by Holly Butman
<butma001@acpub.duke.edu> on Sep 27, 1997

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