|Mattar Paneer is a dish made from peas and paneer, which is an unripened fresh cheese. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers such as Costco.|
Cut the paneer into ¾ inch cubes and toss with 1 tbsp Jaswant's Kitchen Tadka Masala and set aside.
Heat a heavy based pot on medium heat. Add ¼ cup water to the pot and mix in 1 tbsp Jaswant's Kitchen Tadka Masala, salt and oil. Stir until mixture starts to bubble, add tomato paste and mix well. If mixture starts to dry up add water as needed. Add peas and mix well into masala mixture. If using fresh peas cook for 5 minutes and if using frozen peas cook until they thaw. Add paneer and cook until mixture is hot. Add 1-2 cups water according to the desired consistency. Bring mixture to a boil, lower heat and simmer covered or place in a preheated oven (350°F) for 20 minutes.
Season with additional salt to taste. Finish with Jaswant's Kitchen Garam Masala, cilantro, kasoori methi and cream (if using). Serve over rice or with naan/chapatti.
Optional: Traditionally the paneer cubes are pan-fried separately until golden before adding to the masala.
Makes 5-6 servings.
Prep Time: 5 min
Cook Time: 20 min
|Paneer is an unripened fresh cheese that does not melt. When cooked it becomes soft and delicious. In our family we serve this dish at special occasions. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers.|
Cut the paneer block in half lengthwise and then into ½ inch slices (should make about 20 pieces). In a bowl mix salt, Jaswant’s Kitchen Curry Powder and paneer. Coat the paneer pieces well by tossing. Add cream, lemon juice, green chili (to taste) and ginger. Mix well and keep aside for at least 30 minutes. Can be prepared one day ahead and kept refrigerated until ready to cook.
Remove from the oven and sprinkle with Jaswant's Kitchen Garam Masala.
Makes 5-6 servings
|Saag Paneer is a traditional and very nutritious meal made from spinach and paneer which is an unripened fresh cheese that does not melt. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers.|
Wash spinach in a container full of water two or three times until no sand is seen at the bottom of water. Spin dry and mince in a food processor. Set aside.
Remove paneer from package. Cut into ½ inch cubes.
Heat the oil in a heavy base pot on medium high heat. Add whole spices, keep stirring until golden and fragrant. Add ginger and garlic and fry for 1-2 minutes. Add chili if using, salt and Jaswant’s Kitchen Tadka Masala. Stir and add 3 tbsp water. Add tomato paste and fry for 1 minute. Add the paneer pieces and mix well to coat with masala. Add the spinach, mix gently and cover. Lower heat to medium low. Cook for about 20 minutes. Remove lid and raise the temperature to medium high again to let any remaining water evaporate. Finish with Jaswant’s Kitchen Garam Masala, mix and serve with chapati, naan or rice.
Makes 4-6 servings
Prep Time: 10 min
Cook Time: 30 min