Cooking time:
30 minutes

1/4 kg of paneer (chopped into 2cm cubes)
1 cup of peas
1 large tomato (chopped small)
OR 1 tablespoon of tomato puree
11/2 teaspoons of coriander powder
1/4 teaspoon of rurmeric powder
1 tablespoon of garlic finely chopped
1/4 teaspoon of crushed chilies
3/4 teaspoon of salt
1/4 cup of  green coriander leaves (chopped)
1 cup of water


4 tablespoons of oil
1/4 teaspoon of cumin seeds
1 large onion (finely chopped)

Heat oil on a wok and fry the paneer pieces until golder brown (alternatively they can be brushjed with oil and grilled or sauted).

Heat oil in a good size frying pan, add cumin seeds.  When browned, mix in the oinions and fry until brown.  Mix in the garlic and all the other spices and stir for a few seconds.

Add tomatoes and cook until the liquid has evaporated (with puree, the cooking time will be less).  Mix in the paneer and peas, cover and cook on low hear for 3 to 4 minutes.  Add water and cook for a further 5 to 7 minutes (tossing it around once or twice).  Ensure that the vegetable is not dry.  before seving add coriander.

This dish can be cooked without onions and garlic: At the baghaar stage, with cumin seeds, add 1/2 teaspoon of asafoetida and leave out the onions and garlic altogether.

This and paneer with spinach are standard dishes found on most Indian restaurant menus in the UK and India.

BAGHAAR is the method in which whole spices, such as cumin or mustard seeds, are browned in hot oil or ghee before any other ingredients can be added.
From Feasts of India by Mridsu Shailaj Thanki, Jaganath Press.


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