Why wait in endless lines for an Indian food buffet when you can quickly whip up this.......who am I kidding Indian food takes forever!!!! It may be a small eternity but I guarantee that it is well worth it. This particular dish may not have any meat in it, but you will hardly notice as there is an army of flavors waging a Jihad on your taste buds. So sit back and relax...literally.
Yield: ~2 Liters
Ingredients:
- 1 Bag Peas (14oz)
- (6) Large Tomatoes
- 1lb Paneer
- (6) tbsp Oil
- 1 tbsp Ground Cumin
- (6) Bay Leaves
- 1in Stick Cinnamon
- Ginger (~2in piece or 2oz)
- 1 Bulb Garlic (peeled)
- (2) tbsp Ground Coriander
- 1 tbsp Turmeric
- 1 tbsp Chili Powder
- 1 tbsp Paprika
- Salt
- Cornstarch (if required)
Additional:
- Sufficient oil for deep frying
Recipe:
Cube the paneer, and peel the garlic.
Blend up the tomatoes, garlic, and ginger in a food processor or blender.
Heat the oil and throw in the cumin, bay leaves, and cinnamon. Stir for a few minutes until aromatic.
Add the tomato blend, chili powder, paprika, turmeric, and coriander. Bring to low boil, then turn down heat and simmer until volume is reduced to a little more than half (~1-1.5hrs).
Add sufficient oil to a pot to deep fry the paneer. Heat oil and fry in small batches until lightly browned.
Set aside the paneer for later.
Once reduced to a little more than half, add in the peas and paneer. Continue to simmer until the peas are soft (additional 15-20min). At this point the Mattar should be thick enough on its own but if needed add cornstarch mixed with water until thickened to a desirable level. Salt to taste.
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