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Peas Paneer




Source of Recipe


The Toronto Star


List of Ingredients




1/4 cup + 3 tbsp vegetable oil

250 g package paneer, cut in 1-inch cubes

2 onions, finely chopped

1 clove garlic, crushed

1 small green chili, minced, or 1/2 tsp Indian chili powder

1-inch piece ginger, peeled, finely chopped

3/4 tsp turmeric

1 tsp ground coriander

1 large tomato, chopped

1 tsp salt

2-1/2 cups frozen peas

2 cups water

Chopped cilantro + parsley to taste

Recipe



In small skillet, heat 1/4 cup oil over high. Add paneer. Fry, stirring, until golden brown, about 5 minutes. Reserve.

In medium saucepan, heat remaining 3 tablespoons oil over medium-high. Add onions, garlic, chili, ginger, turmeric and coriander. Cook 1 to 2 minutes, or until onions soften. Lower heat to medium-low; add tomato and salt. Cover; cook 5 to 10 minutes or until oil separates from mixture. Mash. Stir in peas and paneer. Add water. Raise heat to medium; cook 15 to 20 minutes, until the peas are cooked and sauce thickens.

Garnish with cilantro and parsley.

Makes 6 servings.