tenu
in
bonvivants
RECIPE: Entree: Mushrooms, Peas & Paneer
Taken from "Indian: Deliciously Authentic Dishes"
[serves 4]
6 tbsp ghee or clarified butter
8 oz paneer cubed [you could use queso blanco]
1 onion finely chopped
2 cups fresh cilantro chopped
2 gloves garlic finely chopped/pressed
1 inch long ginger root finely chopped [we left this out]
1 tbsp finely chopped mint leaves
1 tsp turmeric
1 tsp chilli powder [optional but we liked it]
salt/pepper to taste
8 oz tiny button mushrooms washed and halved if not bite sized
8 oz frozen baby sweet peas, thawed and drained
3/4 cup plain yogurt, mixed with 1 tsp cornflour/cornstarch
Heat ghee in frying pan and fry paneer until golden brown on all sides. Remove and drain on paper towel.
Grind onion, mint, cilantro, garlic, and ginger in mortar & pestle or food processor to a smooth paste. Remove and mix in turmeric, chilli, salt and pepper.
Remove excess ghee from pan, leaving about 1 tbsp.. Heat and fry the paste until the raw onion smell disappears and oil separates.
Add the mushrooms, peas, and paneer. Mix well, Cool the mixture and gradually fold in the yogurt. Simmer for about 10 minutes and serve hot with rice and/or indian bread.
[Note] Be careful to add the yogurt in after it cools a bit, and very slowly, and dont forget the cornstarch -- this will all ensure that it incorporates smoothly.
Comments: This dish was so fresh and yet very rich with the cheese and mushrooms! We didnt even remember rice and it was still a great meal all by itself. Relatively easy to prepare and clean up from, and it will easily leave you with enough leftovers for a second meal -- if cooking for two -- which will reheat wonderfully.
[serves 4]
6 tbsp ghee or clarified butter
8 oz paneer cubed [you could use queso blanco]
1 onion finely chopped
2 cups fresh cilantro chopped
2 gloves garlic finely chopped/pressed
1 inch long ginger root finely chopped [we left this out]
1 tbsp finely chopped mint leaves
1 tsp turmeric
1 tsp chilli powder [optional but we liked it]
salt/pepper to taste
8 oz tiny button mushrooms washed and halved if not bite sized
8 oz frozen baby sweet peas, thawed and drained
3/4 cup plain yogurt, mixed with 1 tsp cornflour/cornstarch
Heat ghee in frying pan and fry paneer until golden brown on all sides. Remove and drain on paper towel.
Grind onion, mint, cilantro, garlic, and ginger in mortar & pestle or food processor to a smooth paste. Remove and mix in turmeric, chilli, salt and pepper.
Remove excess ghee from pan, leaving about 1 tbsp.. Heat and fry the paste until the raw onion smell disappears and oil separates.
Add the mushrooms, peas, and paneer. Mix well, Cool the mixture and gradually fold in the yogurt. Simmer for about 10 minutes and serve hot with rice and/or indian bread.
[Note] Be careful to add the yogurt in after it cools a bit, and very slowly, and dont forget the cornstarch -- this will all ensure that it incorporates smoothly.
Comments: This dish was so fresh and yet very rich with the cheese and mushrooms! We didnt even remember rice and it was still a great meal all by itself. Relatively easy to prepare and clean up from, and it will easily leave you with enough leftovers for a second meal -- if cooking for two -- which will reheat wonderfully.