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60+ Minutes |
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Cooked by: Chef / Ethnicity: Indian cuisine / Last Modified: 3/24/2004 / Difficulty: Difficult / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: 1. Cut the cheese into half-inch cubes.
2. Heat the ghi in a heavy skillet
(preferably cast iron) until a drop of water flicked into it splutters instantly. Add the cheese cubes and fry them for 4-5 minutes, turning the cubes about gently but constantly with a slotted spoon until they are golden brown on all sides. As they brown, transfer to a plate.
3. Add the ginger and garlic to the ghi still left in the skillet. Stir constantly while frying for 30 seconds. Add the onions and salt, stirring occasionally. Fry for 7-8 minutes, or until the onions are soft and golden brown. Make sure not to burn them.
4. Stir in half a cupt of the reserved whey, then add turmeric, red pepper, ground coriander and garam masala. When the spices are blended, add the remaining whey and the tomatoes. Bring to a boil over high heat. Then reduce the heat to low and simmer partially covered for ten minutes. Stir occaionally. Add the peas and taste for seasoning. If the sauce is too acid, add the honey.
5. Remove the cover and cook, stirring, for 3 minutes. Then add the cheese cubes and half the fresh coriander. Cover the skillet again, and simmer over low heat for 15-20 minutes.
6. After transferring the mattar paneer to a serving dish, sprinkle the top with the rest of the fresh coriander.
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Gharam Masala
5 Teaspoon(s) ground cinnamon
1/2 Cup(s) green, if available ground cardamom
1/4 Cup(s) ground cloves
1/3 Cup(s) ground cumin
1 Tablespoon(s) ground cilantro coriander
1/4 Cup(s) ground black pepper |
Directions:
It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding.
1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for 15-20 minutes, stirring and turning the mixture several times with a large spoon. Do not let the spices brown or burn.
2. If you wish, you can grind the spices finer after heating. You can store the garam masala at room temperature for up to six months.
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