Indian Peas with Paneer
- Low calorie
- Vegetarian
Ingredients
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) peanut or vegetable oil
- 6 oz (175 g) paneer, cut in 3/4-inch/2 cm cubes
- 1 tsp (5 mL) each paprika and ground coriander
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) turmeric
- 1/2 tsp (2 mL) ground fennel seeds
- 1/4 tsp (1 mL) to 1/2 tsp (2 mL) cayenne pepper
- 1 tsp (5 mL) black mustard seeds
- 3/4 tsp (4 mL) cumin seeds
- 1 small onion, minced
- 2 cloves garlic, pressed or minced
- 2 tsp (10 mL) finely grated fresh ginger
- 2 to 3 hot green peppers, thinly sliced
- 1 cup (250 mL) canned whole tomatoes, drained and chopped
- 2 cups (500 mL) fresh peas (Substitute thawed frozen peas)
- 5 green onions, cut in pea-size pieces
- 1/2 tsp (2 mL) granulated sugar
- 1/2 tsp (2 mL) garam masala
- 1/3 cup (75 mL) chopped fresh mint
Preparation
In nonstick skillet over medium-high heat, heat butter and oil; fry paneer until lightly browned all over. Drain, reserving fat.
In small bowl, combine paprika, coriander, salt, turmeric, fennel and cayenne to taste; stir in just enough water to make paste.
In large skillet over medium heat, heat reserved fat; fry mustard seeds and cumin until mustard seeds turn grey and begin to pop, about 30 seconds. Add onion, garlic and ginger; fry, stirring, until mixture is light golden, 6 to 10 minutes.
Stir in hot peppers and spice paste; fry, stirring and adding a bit of water if mixture sticks, until oil begins to separate, 4 to 5 minutes.
Stir in tomatoes. Fry, stirring, until mixture is thick and pasty, about 10 minutes.
Stir in peas, 2/3 cup/150 mL water, green onions and sugar; bring to boil. Cover; cook until peas are very tender, about 15 minutes (if using frozen peas, cook mixture without peas for 10 minutes, then add peas, cooking for 5 more minutes).
Stir in paneer and garam masala; cook until paneer is hot and soft, 2 to 3 minutes. Remove from heat; stir in mint.
Makes 4 to 6 servings.
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