Mattar Paneer

Posted by EsyRecipes Sunday, December 20, 2009

Discription: Paneer is a firm, very fresh cow’s milk cheese that is usually made at home by heating whole milk and then treating it with a weak acid, such as lemon or lime juice to get it to coagulate. Once the curds form, they are poured through cheesecloth, the whey is squeezed out, and it is left to drain overnight. A weight can be left on it to press it into shape, and to facilitate the removal of most of the whey.
  • 5 large cloves garlic, peeled and sliced
  •  1 2″ cube fresh ginger, peeled and sliced
  • 1 red Thai bird chile
  •  1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)
  •  1 teaspoon black peppercorns
  • 1/2 teaspoon cardamom seeds 1 tablespoon coriander seeds
  • 10 cloves
  • 1/8 teaspoon ground cinnamon 
  • 1 tablespoon paprika
  •  2 tablespoons butter
  •  8 ounces paneer cheese cut into 1/2″ cubes
  •  1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
  •  1/2 cup milk
  •  salt to taste
  •  3/4 cup heavy cream
  •  2 cups frozen peas, thawed
  •  large handful fresh mint leaves, chopped roughly
    How to make:
    • Grind together the garlic, ginger and spices into a thick paste.
    • Melt butter in a heavy-bottomed skillet, and when it foams, add paneer.
    • Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown.
    • Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir.
    • Turn down the heat and simmer for about ten minutes.
    • Add the heavy cream and salt to taste.
    • Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.
    • After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.
    • Just before serving, stir in mint leaves.
    • Not surprisingly, this is even better heated up the next day.
    • You may have to add more milk to the sauce to think it out so it will reheat properly.


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