Matar Paneer -Green Peas & Cheese In Fragrant Tomato Sauce

Recipe Ingredients

8 oz	227g	Paneer - in 1/2" cubes
12 tablespoons	180ml	Usli ghee - or vegetable oil
2 cups	125g / 4.4oz	Onions - finely chopped
1 teaspoon	5ml	Garlic - finely chopped
2 tablespoons	30ml	Fresh ginger root - finely chopped
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Black pepper
1 teaspoon	5ml	Paprika
2 cups	474ml	Fresh ripe tomatoes * - finely chop or puree
1 1/2 cups	355ml	Fresh green peas ** - shelled
2 teaspoons	10ml	Kosher salt
2 teaspoons	10ml	Garam masala
4 tablespoons	60ml	Fresh coriander leaves - finely chopped

Recipe Instructions

* or 1 1/2 cups canned tomatoes with their juice, chopped ** or 1 ten-ounce package frozen peas, defrosted

Indian cheese, known as paneer or chenna, is a delicacy that all Indians -- particularly northerners -- love. Its use in the preparation of savory dishes is limited, but the few dishes created with it are absolute masterpieces. The most popular, without doubt, is Matar Paneer -- moist pieces of sauteed cheese with sweet green peas wrapped in a luscious red sauce bursting with the fragrance of spices and fresh coriander leaves. Matar Paneer, a classic North Indian dish, is popular with vegetarians and non-vegetarians alike.

The flavor and texture of the paneer are of prime importance here. The cheese should be sweet and fresh-smelling; it should feel firm to the touch but not hard; it should be moist but not wet; and finally, its texture should be close and compact, not porous. (If the paneer is dry and too solid, the cheese pieces will taste hard and rubbery, and thw sauce will not penetrate the paneer, leaving it with a bland taste. If the paneer is too wet and loose-textured, it will not hold its shape, but will fall apart while it is being fried, disintegrating into the oil.)

Spread the paneer pieces on a piece of waxed paper and leave them to dry slightly for 1/2 hour.

Heat 3 tablespoons of the ghee 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 saucepan lid or spatter screen handy, since the moisture from the cheese may be released explosively, causing tiny particles of cheese to fly all over. Dusting the paneer pieces with a little flour prevents splattering. Fry the cheese, turning and tossing often to prevent sticking and burning, until lightly seared (about 5 minutes). Transfer the pieces to a bowl. (The paneer should be fried in batches so that there is ample room in the pan for turning them without fear of their breaking.)

Add the remaining ghee to the pan, and increase the heat to high. Add onions, and fry until they turn light brown (about 5 minutes), stirring constantly so that they do not burn. Add garlic and ginger, and fry for an additional 2 minutes. Add coriander, turmeric, red and black pepper, and paprika, all at once. Stir rapidly for a moment, and immediately add tomatoes. Cook until the mixture thickens to a pulpy sauce and the fat begins to separate (about 10 minutes), stirring often.

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

Return the sauce to the pan. Add peas, salt and the fried cheese, along with 1/2 cup hot water, and bring the sauce to a boil. Redue heat to medium and simmer, covered, until the peas are cooked through (about 15 minutes for fresh peas and 5 for frozen). Turn off heat and let the dish rest, covered, for an hour before serving. When ready to serve, heat thoroughly. Fold in garam masala and chopped coriander leaves. Check for salt, and serve.

Note: This ish astes best if made a couple of hours before serving. The resting allows the flavors of the different ingredients to blend and mellow. It may be refrigerated for up to 3 days without loss of flavor. To reheat, gently simmer over low heat until warmed through.

Serve this beautifully colored and exquisitely flavored dish with a fragrant pilaf such as Patiala Pilaf, Fragrant Pilaf Banaras Style, or Emperor's Pilaf with Black Mushrooms. It goes beautifully with all plain baked or fried breads. For a side dish, serve Smoked Eggplant with Fresh Herbs, Stuffed Okra with Fragrant Spices, or Spicy Baby Eggplant. To add to the meal, include a dal such as Lucknow Sour Lentils or Lentils with Garlic Butter, or a cool raita such as Cucumber and Yogurt Salad or Dumplings in Fragrant Yogurt. There is no need for any accompaniments, but Lentil Wafers, and Sweet Lemon Pickle with Cuming go well. Precede the meal with a mild appetizer, such as Spinach and Mung Bean Dumplings, Silky Bean Dumplings, or Cold Minted Potatoes, for a complete vegetarian meal. For a nonvegetarian appetizer, serve Shrimp Fritters or Savory Meat Pastries.

Source:
Classic Indian Cooking by Julie Sahni ISBN 0-688-03721-6

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