
Ingredients:
• 3 cups – peas
• 3 – medium tomatoes, peeled and minced
• 1 – medium onion, peeled and chopped
• 1 inch – fresh ginger, peeled and chopped
• 6 tbsp – vegetable oil
• 2 cups of the whey
• 1 – whole dried red pepper
• 1 tbsp – ground Coriander seeds
• 1/4 tsp – ground Turmeric
• 1/8 tsp – freshly ground black pepper
• 1 tsp – salt
Method:
- Put the chopped onion and ginger into a blender along with 1/3 cup water and blend until smooth. Keep aside.
- Heat oil in a heavy 10 inch-wide pot over a medium flame.
- When hot, add paneer in a single layer and fry until golden brown on all sides. Keep aside.
- Put the dried red pepper into the same oil.
- Within 2 seconds, turn the pepper over so that it browns on both sides.
- Now add the onion mixture and fry, stirring constantly, for about 10-12 minutes or until paste turns a light brown colour.
- Add the coriander and turmeric and fry, stirring, for another minute.
- Put in the minced tomatoes. Stir fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade.
- Pour in the whey, and add salt and black pepper. Mix well and bring to a boil.
- Cover, lower heat, and simmer gently for 10 minutes.
- Lift cover, add paneer pieces and the peas.
- Cover and simmer for another 10 minutes or until the peas are cooked.
Recipe courtesy of Julie Sahni