Thursday, 30 July 2009

Cooking from other blogs:Matar Paneer with Mint..........

Wow, I haven't posted in ages! this is what happens in the summer though, I am sure many of you can relate to a busy summer schedule!

A very simple recipe today, its one of my all time favorite recipe - Matar Paneer, with mint~now, this is one recipe which I love to try on a frequent basis.
I always tweak it here and there with different flavors....for example, I make this using: Cashew nut paste, ginger-ginger paste, or I'll add green beans or other veggies along with the limits!
I've liked a few combination of spices, nuts and herbs while others have been...well, let's say interesting! (ie: Nigella Seeds in Matar Paneer is NOT a good thing, while Rosemary is a wonderful addition!)

Here's one version that I enjoyed making after reading it in the blog
"Tigers and Strawberries", she had added mint to it, and it really made me want to try it! Here is the recipe, verbatim, from the blog, I hope you will try it and enjoy it as much as I did.

The only changes I made was that I used a red onion,and made the mint into a paste and added it with the onions, and garlic paste. My kids would have a fit if they saw mint leaves in their bowls! :)

Ingredients: Recipe Courtesy: "Tigers and Strawberries" Blog.

5 large cloves garlic, peeled and sliced
1 2″ cube fresh ginger, peeled and sliced
1 red Thai bird chile
1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)

1 teaspoon black peppercorns
1/2 teaspoon cardamom seeds
1 tablespoon coriander seeds
10 cloves
1/8 teaspoon ground cinnamon
1 tablespoon paprika
2 tablespoons butter
8 ounces paneer cheese cut into 1/2″ cubes
1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
1/2 cup milk
salt to taste
3/4 cup heavy cream
2 cups frozen peas, thawed
large handful fresh mint leaves, chopped roughly


Grind together the garlic, ginger and spices into a thick paste.

Melt butter in a heavy-bottomed skillet, and when it foams, add paneer. Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown. Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir. Turn down the heat and simmer for about ten minutes. Add the heavy cream and salt to taste. Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.

After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so. When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.

Just before serving, stir in mint leaves.



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