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Matar Paneer (cheese and peas) Recipe

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This recipe for Matar Paneer (cheese and peas), by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wren McLaughlin
Added: Saturday, June 14, 2008


1 lb paneer (can substitute fresh cheese for tofu or use queso fresco)
2 T. canola oil
2 1/2 T. chopped fresh ginger root
1 28 oz. can crushed tomatoes
3/4 c. water
3 1/2 t curry power
1/2 tsp. ground paprika
5 tsp. ground coriander
5 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 c. frozen peas
2 1/2 tsp. salt
1/2 tsp. black pepper
1 T. fresh lemon juice
2 1/2 tsp. sugar

Cut paneer into small cubes.

In large skillet, heat oil and saute ginger and garlic for 2-3 minutes. Add tomatoes, water, curry powder, paprika, 3 tsp. coriander, 3 tsp. cumin, garam masala, and turmeric and cook over medium heat until spices have absorbed into tomatoes.

Add peas and paneer and cook for 5 minutes more

Stir in salt, pepper, lemon juice and sugar and adjust saltiness, sweetness, and hotness to taste.

Mix in remaining coriander and cumin and serve immediately

Note: if using tofu, you must press tofu wrapped in towels to remove excess liquid




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