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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Matar Paneer (Fresh Peas & Cheese Curry)   
    Categories: Indian   
         Yield: 2 Servings   
       
         1 c  Peas; fresh or frozen   
       3/4 c  Fresh tomato puree (2 md)   
         1 cl Garlic   
         6 oz Paneer or extra-firm tofu   
              - (200 g); cubed   
       1/4 c  Mustard, olive, or vegetable   
              - oil   
       1/3 c  Onions; finely chopped   
         2    Green cardamom pods   
         1    Clove   
         1    Dalchini (1/4")   
              - (cinnamonum verum) -OR-   
         1    Cinnamon stick (1/2")   
              - (cinnamonum cassia)   
       1/2 ts Cumin seeds   
         2 ts Coriander powder   
       1/2 ts Turmeric powder   
         1 ts Red chilli powder;   
              - or to taste -OR-   
       1/2 ts Cayenne   
       1/2 ts Kashmiri chilli powder; this   
              - lends color not heat -OR-   
       1/2 ts Paprika   
              Salt; to taste   
         1 tb Fresh ginger; finely chopped   
       1/2 c  Water; up to 1 c,   
              - to desired consistency   
         1 ts Kasuri methi;   
              - crushed between palms   
       1/2 ts Garam masala;   
              - adjust to taste   
         2 tb Heavy cream; up to 3 tb   
              - (optional)   
              Fresh cilantro; for garnish   
              Fresh ginger juliennes;   
              - for garnish   
       
     If you are using fresh peas, shell the pods. If using frozen, thaw the   
     peas.   
        
     Blend the tomatoes along with garlic to a fine puree. Set aside.   
        
     Soak the paneer cubes in warm water. Set aside. If using tofu, dry it   
     using paper towels, cube it and let sit.   
        
     Heat up the mustard oil in a large pot, wait until you see little   
     ripples on the surface, add the onions along with cardamom, clove,   
     dalchini & cumin seeds. Saute for 5 to 6 minutes till the onion start   
     to turn light brown.   
        
     Add the coriander, turmeric, red chili, kashmiri chilli powder, and   
     saute for less than 1 minute. Add the blended tomatoes and reduce   
     heat to low. Let cook slowly until you see little bubbles of oil   
     separating on sides of the pot and the spice paste glistening. At   
     this point, add the peas along with chopped ginger,add salt, stir to   
     combine together with spice paste and on low heat, saute for 3 to 4   
     minutes. Add about 3/4 cup water, mix well and cover the pot with a   
     lid. Cook for about 15 to 20 minutes until the peas are soft but not   
     mushy. Uncover and add the kasuri methi and garam masala along with   
     paneer cubes. Stir, and again cover and on low heat, let simmer for   
     another 10 to 12 minutes.   
        
     Add the heavy cream (if using) next and simmer (not boil) on very low   
     heat for another 2 to 3 minutes. Once the sauce has simmered, let sit   
     for at least 45 minutes to 1 hour or until ready to serve.   
        
     Once ready to serve, warm up the sauce and serve immediately. You can   
     garnish with cilantro, extra cream, and ginger juliennes.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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