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   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   
     minutes.   
        
     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   
        
     Uncle Dirty Dave's Archives   
       
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