Matar Paneer

Matar Paneer is a wonderfully, warm, rich, spicy dish.  It has peas and fried cheese in a buttery tomato gravy.  So good...

16-18 oz Paneer (Indian Cheese) cut into 1/2" cubes
12 tablespoons ghee (Indian shortening), but you can just as easily use veg. oil
1 large onion, diced
3 medium sized cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger root
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 - 1/2 teaspoons red pepper
1/4 - 1/2 teaspoons black pepper
1 teaspoon paprika
1 1/2 cups canned tomatoes, diced
1 12oz package frozen peas
2 teaspoons Kosher salt
2 teaspoons garam masala (a blend of Indian spices, easily found at any international grocer)
4 tablespoons chopped cilantro

1. Heat 3 tablespoons of ghee over medium heat in a large heavy-bottomed pan, preferably one with a non-stick interior. While the oil is heating, lightly flour the paneer. This will prevent the cheese from exploding in the oil. When the ghee is hot, add paneer. Fry the cheese, turning and tossing often to prevent sticking and burning, until lightly seared (about 5 minutes). It's best to do this in batches to give them ample room in the pan. Transfer the cheese to a bowl and set aside.

2. Add the remaining ghee to the pan, and increase the heat to medium-high. Add the onion and fry until they turn light brown, stirring constantly to prevent burning. Add garlic and ginger and fry for additional 2 minutes. Add corriander, turmeric, red and black pepper, and paprika, all at once. Stir rapidly for a moment, and immediately add tomatoes. Cook until the mixture thickens to a pulpy sauce and the fat begins to separate (about 10 minutes), stirring often.

3. Add 2 1/2 cups hot water, and bring the sauce to a boil. Reduce heat to medium, and cook the sauce, covered, for about 20 minutes. Cool the sauce briefly and transfer to a food processor or blender, leaving the sauce a little coarse.

4. Return the sauce to the pan. Add peas, salt, and the fried cheese, along with 1/2 cup hot water, and bring the sauce to a boil. Reduce the heat to medium and simmer, covered, until the peas are cooked (about 5-10 minutes). Turn off heat and let the dish rest, covered, for an hour before serving. When ready to serve, heat thoroughly. Fold in garam masala and chopped cilantro. Check for salt, and serve on some basmati rice and enjoy! Yum!

-CJ

Note- this is the closest I've ever come to achieving "Indian food bliss." I think the thing that makes it so fantastic is the use of ghee. Veg oil will work in a pinch, but it's the ghee that makes it kick ass.