1,000 Indian Recipes (188 page)

1 (1-inch) piece peeled fresh ginger, cut into thin matchsticks

2 large cloves garlic, thinly sliced

2 small onions, cut in half lengthwise and thinly sliced

1
¹
⁄
₂
tablespoons ground coriander

2 teaspoons ground dried fenugreek leaves

1 teaspoon ground cumin

¹
⁄
₂
teaspoon ground anise or fennel seeds

1 teaspoon ground dried pomegranate seeds

¹
⁄
₂
teaspoon ground black cardamom seeds

¹
⁄
₂
teaspoon hot red pepper flakes, or to taste

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₄
teaspoon ground black salt

4 small tomatoes, cut into wedges

4 to 5 small bell peppers of assorted colors, cut into thin matchsticks

¹
⁄
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cup finely chopped fresh cilantro, including soft stems

Coarsely ground black pepper, to taste

1.
Prepare the paneer cheese and cut it into thick 1
¹
⁄
₂
-by-
¹
⁄
₂
-inch rectangles.

2.
Heat the oil in a large nonstick wok or skillet over medium-high heat, add the ginger and garlic, and cook, stirring, until golden, about 1 minute. Add the onions and cook, stirring, until barely golden, 2 to 3 minutes. With a slotted spoon, transfer the mixture to a bowl, leaving all the oil behind.

3.
In the wok, add the coriander, fenugreek, cumin, anise or fennel, pomegranate and cardamom seeds, red pepper flakes, salt, and black salt, and stir over medium heat about 2 minutes. Add the tomatoes and bell peppers, cover the wok, and cook until slightly softened, about 5 minutes. Carefully mix in the paneer cheese, cover the wok, and continue to cook, turning once or twice, until the pieces are soft and the dish is somewhat saucy, about 5 minutes.

4.
Add the reserved onions and the cilantro and cook over medium-high heat, uncovered, about 5 minutes. Transfer to a serving platter (or serve straight from the wok), top with black pepper, and serve.

Variation:
For a quicker version, make this dish with
Spicy Masala for Wok-Cooked Foods
. Cook 1 to 1
¹
⁄
₂
tablespoons of the masala in hot oil, add the vegetables and
¹
⁄
₂
-inch cubes of paneer cheese, and finish cooking the dish.

Curried Paneer Cheese and Potatoes

Paneer Muttar ki Kari

Makes 4 to 6 servings

This is a curry made without any onions or garlic, but still with plenty of flavor. I love its simplicity and the fact that it is delicious, healthy, and cooks very quickly.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought)

2 tablespoons melted ghee or vegetable oil

5 to 7 fresh green chile peppers, such as serrano, skin punctured to prevent bursting

1 teaspoon cumin seeds

1 tablespoon peeled and chopped fresh ginger

¹
⁄
₈
teaspoon ground asafoetida

1 tablespoon ground coriander

¹
⁄
₂
teaspoon dried fenugreek leaves

¹
⁄
₄
teaspoon ground paprika

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₄
teaspoon hot red pepper flakes

1 teaspoon salt, or to taste

3 to 4 medium tomatoes, finely chopped

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

1 large russet potato, peeled and cut into
³
⁄
₄
-inch pieces

3 to 4 cups water

1 tablespoon minced fresh mint

¹
⁄
₄
teaspoon garam masala

1.
Prepare the paneer cheese and cut it into 1-inch or larger pieces.

2.
Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and add the green chile peppers, cumin seeds, and ginger; they should sizzle upon contact with the hot oil. Quickly add the asafoetida, coriander, fenugreek leaves, paprika, turmeric, red pepper flakes, and salt, and stir about 30 seconds.

3.
Add the tomatoes and cilantro and cook until most of the liquid tomatoes evaporates, about 10 minutes. Add the potato and cook, stirring, about 5 minutes. Add the water, cover the pan, and cook over medium-high heat the first 2 to 3 minutes and then over medium heat until the potatoes are tender, 20 to 25 minutes. Stir occasionally. When the potatoes are soft, using the back of a ladle or a wooden spoon, mash a few of them against the sides of the pan to thicken the gravy.

4.
Add the paneer cheese, cover the pan and simmer, stirring occasionally, about 5 minutes. (Add another
¹
⁄
₂
cup water if the sauce gets too thick.) Transfer to a serving dish, lightly mix in the mint and garam masala, and serve.

Curried Paneer Cheese with Peas and Potatoes

Paneer, Mutter aur Aalu ki Kari

Makes 6 to 8 servings

This is a rich dish, but consider that it can feed 6 to 8 people, with some left over. If you are concerned about health, drain the
paneer
cheese well after deep-frying and omit the cream.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought)

³
⁄
₄
cup (
¹
⁄
₂
recipe)
Boiled Onion Paste

1 to 1
¹
⁄
₂
cups peanut oil for deep-frying

3 to 5 fresh green chile peppers, such as serrano, skin punctured to prevent bursting

1 (1-inch) stick cinnamon

3 black cardamom pods, crushed lightly to break the skin

1
¹
⁄
₂
teaspoons cumin seeds

1 tablespoon ground coriander

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₄
teaspoon cayenne pepper, or to taste

¹
⁄
₄
teaspoon ground paprika

¹
⁄
₈
teaspoon ground nutmeg

1 large tomato, finely chopped

¹
⁄
₄
cup nonfat plain yogurt, whisked until smooth

4 small russet potatoes (or any kind), peeled and cut into 4 wedges each

4 cups water

³
⁄
₄
teaspoon salt, or to taste

1 cup frozen peas, thawed

¹
⁄
₄
cup heavy cream (optional)

1 teaspoon dried fenugreek leaves

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₄
teaspoon garam masala

1.
Prepare the paneer cheese then cut into 1-inch pieces. Prepare the onion paste.

2.
Line a tray with paper towels. Heat the oil in a large wok until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of paneer cheese dropped into the hot oil bubbles and rises to the top immediately. Standing far from the wok (because the paneer cheese will splatter from the moisture), carefully add the paneer cheese pieces, one at a time, adding as many as the wok will hold without crowding. Fry the paneer, turning once or twice, until just golden on both sides, about 30 seconds. (This happens very quickly, so work fast.) With a slotted spoon, transfer to paper towels to drain.

3.
Remove all but 2 tablespoons of the oil from the wok and heat it over medium-high heat. Add the green chile peppers, cinnamon, cardamom pods, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, cayenne pepper, paprika, and nutmeg, and stir about 30 seconds. Add the tomato and cook, stirring, until all the juices evaporate, about 5 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.

4.
Add the potatoes and cook, stirring, about 5 minutes. Then add the water and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potatoes tender, about 20 minutes. Mix in the peas and paneer cheese, cover the pan, and simmer until the peas and paneer cheese pieces are soft and the sauce is thick, about 10 minutes. Add the cream (if using) and fenugreek leaves and simmer about 5 minutes to blend the flavors. Transfer to a serving dish. Mix in the cilantro and garam masala and serve.