Ah, what a productive week! Last week, not only did I complete my second class of circuit training, jump started my projects at work, I also got to make my first Indian dish ever! (and in the process I finally learned what I have been allergic to this whole time!)
Last week, I made Matar Paneer (or is it mutter..??)
Recipe follows (courtesy of IndianFoodForever.com):
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450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Garam masala powder
Chopped coriander leaves
- Make a paste by grinding together half the onions, the garlic and coriander seeds.
- Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
- Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
- Add the turmeric and the paste mixture and fry until the ghee starts to separate.
- Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
- Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
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So first off, Indian food is not easy to cook. Talking to most of my friends, they tell me that you can't really follow a recipe, but it's all about just having that experience and special touch that their mothers and grandmothers usually have.
Well I am determined to get that touch!
So with this recipe, I was fortunate to find out that I am extremely allergic to tumeric... so sadly, I couldn't eat much of it! I was able to get the taste and enjoy the sweetness of the paneer, but at the end of the night, I was very let down by my inability to enjoy my first indian dish ever!
Now I do realize that this recipe probably needs some tweaking so I welcome any suggestions and tips (Pragna, I'm talking to you)- I have two more pounds of paneer in my fridge!
I found the tumeric a bit overpowering and was looking for more of that creamy, tomato based gravy- which I did not get.
I'm willing to try out new recipes (even though I am allergic) and hope that I can one day overcome this allergy!
Now time to desensitize!
Taste: 7
Difficulty: Easy
Time: 40 minutes
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