VEGETARIAN - PANEER AND PEAS IN TOMATO BROTH

By akselden

Ingredients

• 1 lb. whole-milk ricotta cheese
• 1/2 to 1 T. canola oil
• 3 small garlic cloves
• 1 1/2 tsp. whole cumin seeds
• 1/4 C. canola oil
• 1/2 inch piece of cinnamon stick
• 5 whole cloves
• 12 to 15 black peppercorns
• 4 whole dried red chiles
• 1/2 tsp. whole coriander seeds
• 2 bay leaves
• 6 shallots, chopped
• 1 1/2 tsp. salt
• 2 -inch piece of fresh ginger, minced
• 1 1/2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/4 tsp. cayenne pepper
• 1 lb. tomatoes (about 3 medium), very
• finely chopped
• 3 T. plain yogurt
• 1 lb. frozen petite peas, unthawed
• 1/8 tsp. garam masala (optional)
• 3 T. chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

1. For the paneer, preheat the oven to 450°F. Spread the ricotta evenly in a 9-by-5-inch loaf pan and bake until the cheese is lightly browned on top and firm but not dry, about 40 minutes. Let cool, then cut into 1- to 1 1/2 inch squares. In a large nonstick frying pan, heat 1/2 T. of the oil over medium high heat. Add as many squares of paneer as will comfortably fit and brown on all sides; drain on paper towels. Continue to brown all of the paneer, adding 1/2 T. more oil as needed; set aside.

2. Combine the garlic and 1 1/2 tsp. of the cumin seeds in a mortar and pestle or an electric spice grinder and grind to a paste. Stir in 1 tsp. water and set aside.

3. In a large, deep pot, heat the oil over medium-high heat. Add the cinnamon, cloves and peppercorns and cook, stirring, until the cinnamon stick unfurls, 1 to 2 minutes. Add the chilies, the remaining 1 1/2 tsp. cumin seeds, the coriander seeds and bay leaves and cook, stirring, until the seeds turn a golden brown about 1 minute. Add the shallots and salt and cook, stirring often, until the shallots turn a uniform golden-brown
color, 8 to 10 minutes. Keep a cup of water beside the stove. As the shallots begin to stick, add water, about 1 tsp. at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning. Do this as often as necessary (5 or 6 times) until the shallots are well browned. Add the ginger and cook, stirring 3 to 4 minutes, adding water as needed to keep the shallots and spices from sticking.

4. Add the garlic-cumin paste and cook until the water has evaporated, 1 to 2 minutes. Add the ground coriander, ground cumin, turmeric, cayenne and about 1 T. water and cook until the mixture begins to stick to the bottom of the pan, about 1 minute. Add the tomatoes and cook until they begin to dissolve, 3 to 4 minutes. Then reduce the heat and cook until the tomatoes have completely melted into the sauce and the oil is starting to pool around the shallots, 2 to 3 more minutes.

5. Whisk the yogurt until smooth in a small bowl. Stir in a spoonful of the sauce to temper the yogurt and then return the mixture to the pot. Add 2 C. of water and the peas. Cover, bring to a simmer and cook until the peas have thawed, 4 to 5 minutes.

6. Fold in the paneer and sprinkle the garam masala (if using) and 1 T. cilantro over the top. Cover and simmer very gently until the peas are softened and the cheese is warmed through, 3 to 5 more minutes. Taste for salt. Transfer to a serving bowl and sprinkle with the remaining cilantro. Serve hot.