LOCATION: Recipes >> Indian >> Mattar Paneer 01
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Mattar Paneer 01
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Here is an Indian recipe that calls for not only the cheese but
the whey. It suggests that you weight down the cheese after you
drain it, between 2 cutting boards or between a board and a heavy
flat bottom pan. Weight the whole thing further by adding additional
cans of food, heavy pots or the like to press it firm. Let it rest
like that at room temp for 6 to 8 hours. ( the cheese is still in
the cheesecloth during this whole process.) When its done cut the
cheese into 1/2 inch cubes. 1 to 1 1/2 cups of cubes will be
needed. Refrigerate until needed.
Mattar Pannir ( cheese with peas )
serves 4 to 6
5 T clarified butter
1 to 1 1/2 cups cheese cubes
2 T peeled, finely chopped ginger root
1 T garlic, finely chopped
1 c onions, finely chopped
1 t salt
1 t turmeric
1 t ground coriander
1 cup whey
1/4 t ground hot red pepper
1 T garam masala
1 1/2 c green peas
3 T chopped fresh cilantro
2 c finely chopped fresh tomatoes
1 t sugar
Heat the butter in a heavy skillet until a drop of water flicked
into it sputters instantly. Add the cheese cubes and fry them for
4 or 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 the cubes of cheese to a plate. Add the ginger and
garlic to the butter remaining in the pan and, stirring constantly
fry for 30 seconds. Add the onions and salt and , stirring
occasionally, continue to fry for 7 to 8 minutes, or until the
onions are soft and golden brown. Watch carefully for any signs
of burning and regulate the heat accordingly. Stir in 1/4 cup of
the whey, then add the turmeric, red pepper, ground coriander and
garam masala. When they are well blended, stir in the remaining
3/4 cup of whey and the tomatoes, and bring to a boil over high
heat. Reduce the heat to low and simmer partially covered for 10
minutes, stirring occasionally. Add the peas and taste for seasoning.
If the gravy has too acid a flavor add up to 1 teaspoon of sugar.
Remove the cover and, stirring occasionally, cook for 3 more minutes.
Then add the cheese cubes and 1 T of the fresh cilantro, cover and
simmer over low heat for 10 to 20 minutes. Serve.
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4 of 6 people found the following review helpful:
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Yummy, January 2, 2006 - 10:47 PM
Reviewer: Mandy Trivedi from Sacramento, Ca
This is delicious! My husband gives it 4.5 stars. I made it with store bought paneer, so I used water in place of whey.
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