I tried this today with curds and man what a taste sensation..I find myself being drawn more and more towards east indian food.This food to me a nice thick sauce,curds(done with flour etc)curried peas it reminds me of a ..do I dare say??? a poutine?? loleither way just good stuff just thought id share my thoughts
Matar paneer
- Thread starter Canuck Pepperhead
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I have a recepie but had it at a resturant
Ingredients
5 cup homogenized milk
3 tablespoon fresh lemon juice
3 tablespoon all purpose flour
1 cheesecloth
2 tablespoon vegetable oil
----SAUCE----
1 medium onion, cut into chunks
3 medium tomatoes
1 piece ginger, chopped ( 1 inch)
2 garlic clove
1 small red or green chili
2 tablespoon garam masala (a ground spice)
1 teaspoon salt
1 cup water
2 tablespoon vegetable oil
3 cup fresh or frozen peas
Directions: How to Cook Matar Paneer (Fresh Cheese)
Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with gree peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.
PANEER:
FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in lemon juice; remove from heat. Allow to rest 15 minutes; the curds will separate from the whey. Strain curds through a triple layer of cheesecloth; squeeze out as much whey as you easily can. Discard whey. Knead flour into curds, place on a plate; pat to 3/4 inch thickness. Refrigerate while preparing sauce. For sauce, place all ingredients except peas in a blender or food processor; blend to a smooth paste. Pour into a large skillet, bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a on-stick skillet, saute cubes until golden on both sides. Add paneer cubes and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve with steamed rice. Makes 4-5 servings.
Hey Pam awsome to see ya back!!
Ingredients
5 cup homogenized milk
3 tablespoon fresh lemon juice
3 tablespoon all purpose flour
1 cheesecloth
2 tablespoon vegetable oil
----SAUCE----
1 medium onion, cut into chunks
3 medium tomatoes
1 piece ginger, chopped ( 1 inch)
2 garlic clove
1 small red or green chili
2 tablespoon garam masala (a ground spice)
1 teaspoon salt
1 cup water
2 tablespoon vegetable oil
3 cup fresh or frozen peas
Directions: How to Cook Matar Paneer (Fresh Cheese)
Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with gree peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.
PANEER:
FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in lemon juice; remove from heat. Allow to rest 15 minutes; the curds will separate from the whey. Strain curds through a triple layer of cheesecloth; squeeze out as much whey as you easily can. Discard whey. Knead flour into curds, place on a plate; pat to 3/4 inch thickness. Refrigerate while preparing sauce. For sauce, place all ingredients except peas in a blender or food processor; blend to a smooth paste. Pour into a large skillet, bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a on-stick skillet, saute cubes until golden on both sides. Add paneer cubes and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve with steamed rice. Makes 4-5 servings.
Hey Pam awsome to see ya back!!
lostmind said:Mattar is peas, Paneer is cheese. Curds = cheese?
I've had mattar paneer many times, it rocks. I prefer palak paneer (or is is patak paneer, now I can't remember. Anyways it's spinach with cheese done very similar to the mattar paneer
Indian food rules!
I googled Palak Paneer and it reminded me a bit of a dish from Afghanistan. I don't know the name. You steam spinach and sheep cheese in a pan with a lot of garlic, a pinch of salt and a pinch of black pepper. It is served in pita-bread.