mattar paneer (peas and paneer in spiced tomato gravy)

 

This dish was really delicious and comforting.  My husband declared it Hall of Fame.  I wasn't quite expecting that- I think that makes 3 Hall of Fame dinners in the course of a week.  This new calendar cookbook has brought some joy back into cooking.  I served grilled chicken on the side for those who wanted it.

mattar paneer (New York Times Cooking calendar)

1/4 cup neutral oil (I used about a tablespoon)

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry.

1 medium yellow onion, finely chopped

1/2 teaspoon freshly grated ginger

1/2 teaspoon freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon sea salt

2 tablespoons cashew butter

8 ounces frozen or fresh green peas (about 1 3/4 cups)

3 tablespoons heavy cream (I used 2 tablespoons)

1/2 teaspoon garam masala

rice, for serving

Heat oil in large frying pan or medium wok on high for 30 seconds.  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.

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.

Add chile powder, cumin seeds and turmeric, and stir until fragrant about 30 seconds to a minute.  Stir in tomatoes and salt.  Add 3/4 cup water.  Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

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 masala.  Serve with rice.