There are certain foods that have the power to stop me when I roll by them at the grocery store, even if they’re not on my shopping list. One of them is paneer, the firm, fresh Indian cheese. I picked it up last week and knew immediately that I’d use it in mattar paneer, with its creamy, spiced tomato sauce suffused with ginger and garlic.
Our version on New York Times Cooking is streamlined for easy prep on busy nights. That recipe is below, along with others that will hopefully grab you, delight you or just plain help you out. By Zainab Shah Yield: 2 to 4 servings Total time: 25 minutes : 1.
Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
2. In the same frying pan or wok, add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent. 3.
Add cumin seeds, chile powder and turmeric, and stir until fragrant, about 30 seconds to 1 minute. Stir in tomatoes and salt. Add 3/4 cup water.
Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes. 4. Lower the heat to medium-low, and stir in cashew butter.
Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness.
Top with heavy cream in a swirl, if you like. Sprinkle with garam .
