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Recipe Name: Aloo Matar Paneer (potatoes, Peas, And Cheese In Sauce) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) Small Potatoes
2 Onions
3 Garlic cloves
1 Ginger, fresh 1/2" piece
3 Tablespoon(s) Vegetable oil
1 Pinch(s) Asafoetida, crushed opt
1/2 Teaspoon(s) Cumin seeds
8 Chunks of Paneer cheese
recipe below
1/4 Cup(s) Oil
1/2 Gram(s) allon of milk 2-3 Tbsp lemon juice
Salt, to taste 1/4 ts Cayenne pepper 1/2 ts Tumeric, ground 2 lg
Tomatoes, chopped coarsely 1 c Peas 1/4 c Water 1/2 ts Garam masala
Fry the paneer chunks in the 1/4 c. oil until browned. Remove and set
aside. Cook the potatoes until tender. Peel and set aside. In the
container of a blender or food processor, mince together the onions,
garlic and ginger. In a large heavy-bottomed skillet over medium heat,
warm the oil. Add the asafoetida (if used) and cumin. When spices
darken (1 to 2 seconds) add the minced onion mixture and saute until
browned (about 12 minutes). Add the salt, cayenne, tumeric and
tomatoes and cook until they soften (about 5 minutes). add the peas
and water;reduce the heat to low, cover and cook for 5 minutes. Halve
the cooked potatoes if they seem too large. Add them to the pan and
cook covered for another 5 minutes. Mix in the garam masala just
before serving. SERVES: 4 Source: _From Bengal to Punjab: The Cuisines
of India_ by Smita Chandra posted by Anne MacLellan Paneer Cheese You
can substitute farmer's cheese if you don't want to make your own
paneer. Ingredients Preparation Put the milk in a stainless steel
pot and start boiling it. It's best if you stir it with a wooden
sppon. You must stir it regularly, to make sure it doesn't burn (if it
burns, it will be absolutely unusable). Once the milk is thoroughly
boiling, remove the heat and add the lemon juice. The milk starts
curdling right now. Have another pot ready. Also, you'll need a
strainer covered with a cheesecloth. Scoop the curds and whey into the
strainer, dripping the liquids into the pot. The curds should all have
remained in the cheesecloth. Wrap the cheesecloth so as to cover the
curds completely. Press the cheesecloth a little bit with your hands
or a spoon. The point is to squeeze every last bit of whey out of the
paneer. Makes 1 block of paneer cheese. Posted to EAT-L Digest by
Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on

Nutrition (calculated from recipe ingredients)
Calories: 1484
Calories From Fat: 863
Total Fat: 97.6g
Cholesterol: 0mg
Sodium: 53.2mg
Potassium: 3248.8mg
Carbohydrates: 143.2g
Fiber: 19g
Sugar: 14.8g
Protein: 17g

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