• NYT E-Z Dinner - 093

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:34 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mattar Paneer (Peas & Paneer In Spiced Tomato Gravy)
    Categories: Cheese, Vegetables, Chilies, Herbs
    Yield: 3 servings

    1/4 c Ghee
    1/2 lb Paneer or extra-firm tofu;
    - in 1" cubes, patted very
    - dry
    1 md Yellow onion; fine chopped
    1/2 ts Ginger paste or freshly
    - grated ginger
    1/2 ts Garlic paste or freshly
    - grated garlic
    1 ts Cumin seeds
    3/4 ts Kashmiri chile powder
    1/4 ts Turmeric powder
    3 md Plum tomatoes; fine chopped
    1 ts Fine sea salt
    2 tb Cashew butter
    8 oz Frozen (no need to thaw) or
    - fresh green peas
    3 tb Heavy cream or cashew cream
    - (opt)
    1/2 ts Garam masala
    Rice or roti; to serve

    Heat ghee in a large frying pan or medium wok on high
    for 30 seconds, or until it is melted. Lower heat to
    medium and lightly fry paneer or tofu cubes, turning
    frequently, until they are golden on all sides, about 5
    minutes. Remove and set aside on a plate lined with a
    paper towel.

    In the same frying pan or wok, add onion, ginger and
    garlic, and cook on medium, stirring occasionally, for 5
    to 7 minutes or until onions are translucent.

    Add cumin seeds, chile powder and turmeric, and stir
    until fragrant, about 30 seconds to 1 minute. Stir in
    tomatoes and salt. Add ¾ cup water. Simmer on medium
    until the mixture thickens slightly, about 3 to 5

    Lower the heat to medium-low, and stir in cashew butter.
    Add peas and paneer. Stir to combine. Simmer for 5
    minutes or until it reaches your desired thickness. Top
    with heavy cream in a swirl, if you like. Sprinkle with
    garam masala. Serve with rice or roti.

    By: Zainab Shah

    Yield: 2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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