Matar Paneer

Dear foodies,

I did it again! I killed the second basil plant I brought home :( I had really high hopes for the second one, and it looked like it was thriving too. But I was away for the 4-day long weekend and when I got back, no amount of coaxing it back to life helped. I have now officially given up on my patio garden for this year. I am going to stick to the more robust herbs and see how far they go. The mint, thyme and rosemary don't seem to miss me at all, they went about doing their business - sprouting new leaves and growing longer and bushier. Good for them! So the basil pesto and pizza ideas are now on an indefinite hold. Just like my cable subscription. The apartment community that I live in changed their rules, no more permanent mounting of dishes on the deck. They gave us a 3 week time period to find an alternative. I had 3 different technicians come to take a look at it and none had a solution. The dish is now lying on the deck facing nowhere in particular and the TV is reduced to a black box. I am used to having the TV playing in the background from the moment I step into the house in the evening. I need the noise pollution to keep me sane, the silence freaks me out completely :( Do any of you share the feeling ?

Okay, getting back to cooking. I've been buying fresh English peas and fava beans and ramps and garlic greens and asparagus whenever I can spot them in the grocery store aisle. Thanks to the blog hopping I do, I now look for these so-far unfamiliar goods, nestled between the usual suspects in the store. The berries haven't yet arrived in full splendor, but that does not stop me from buying the strawberries. I can slowly, yet steadily taste the sweetness and the burst of flavor increasing in each batch that I buy. When at home in India, my father would buy a lot of peas in the pod from the market when in season. Once we, er he shelled them, my mom would take over and add them to every dish she possibly could - vegetable curries, sambar, mixed rice, upma etc etc I liked them, but not enough to enjoy it in everything! But just like everything else, I've come like them too and now look forward to the fresh peas in the store. The fresh ones have a bite to them and hold up to short cooking times without turning into a mush. Apart from salads, I made this quintessential desi restaurant menu item - Matar Paneer (or mutter paneer).

Matar Paneer - Indian cottage cheese with Peas

Ingredients:

• 2 cups - vine ripe Tomatoes, diced
• 3/4 cup - Onions, minced ( I am currently in the 'I-love-vidalia-onions' phase :D)
• 3/4 cup - Green peas, shelled
• 3/4 cup - Paneer cubes, thinly sliced
• 1 Tbsp - Oil
• 1 tsp - Cumin seeds/Jeera
• 2 nos - small Bay leaves ~ an inch long
• 3 nos - Cloves/laung
• 1/2 tsp - Ginger, minced
• 1/2 tsp - Garlic, minced
• 1/2 tsp - Green chilli, minced
• 1/4 tsp - Turmeric powder
• 1 tsp - Tomato paste
• 1 tsp - Garam masala powder
• 1 tsp - Red chilli powder (optional)
• 2 tsp - Kasuri methi, crushed
• 5-6 nos - whole cashews, soaked in warm water OR 1 Tbsp - sour cream
• Salt to taste
  
• For garnishing - Coriander leaves, sliced onions and lemon wedges

prepping the paneer : If using fresh paneer, dice it into cubes, and broil to get a golden crust OR cut long slabs and pan fry it in a non-stick pan. Drain and cut into cubes. OR if using frozen cubes, soak them in warm water for 5-10 mins and broil for 2-3mins if you desire.

Method:

1. In a deep pan, heat the oil on medium heat. Add the cumin seeds, cloves and bay leaves. Once fragrant and toasted, add the minced onions and ginger, garlic and chillies. Sprinkle some salt and cook till the onions are softened and translucent.
2. Add turmeric, tomato paste and cook for a minute. (The tomato paste adds a nice color and tartness) The minced tomatoes go in next along with the garam masala powder. Cook this on medium heat until the tomatoes fall apart and the oil starts to separate from the edges. Stir every few minutes so the gravy does not burn.
3. At this point, you can fish out the bay leaves, transfer the whole gravy to a blender with the soaked cashews and blend to a smooth paste. ( let it cool before blending or leave room for the hot steam to vent while grinding) Transfer it back to the pan, add the bay leaves and bring it back to medium heat with the crushed kasuri methi and peas added. Check for salt.
   
4. If you are not in a mood to use the blender, start with finely minced onions & tomatoes and use a masher at this stage to turn it to pulp. Stir in a spoon of sour cream, proceed with the kasuri methi and peas, and simmer for a few minutes on low heat.
   
5. Add the paneer cubes, heat it through, and add a little water if needed. Take off the heat, garnish with coriander leaves and lemon wedges on the side. Serve with pulao/jeera rice or Indian breads like naan and rotis.

*Boiled (in salted water) and cubed potatoes could be used instead of paneer to make this Aloo matar. Add it to the cooked gravy in step 4 before adding the peas, simmer for 6-7mins allowing the potatoes to soak up the flavors.

I made a quick, microwave jeera rice to go along with the curry. The bowl that you see is the one I cooked the rice in, just a cup of it. I melted a thin slice of butter in the microwave, 30secs. Add a tsp of cumin seeds and heated it for another 30secs until it sizzles. I then added the washed rice and required amount of water and microwaved it for 8 mins, and then two more minutes with the bowl covered. Let it cool, fluff it up with a spoon and jeera rice is done :)

The gravy tasted fabulous, if I say so myself. I made it twice in the last 3 weeks, the first time was the lazy me, not touching the blender and using low-fat sour cream for the creaminess. The fresh home grown tomatoes I found at the store were bursting with juices and added a nice tang. The peas held their shape and tasted really good in the gravy. I could not take the photos as soon as the curry was done, and so the peas seem to have lost the bright green they had. I consciously stayed away from using heavy spices in this curry because I wanted to taste the peas and keep it simple/mild. The kasuri methi in the end enhances the flavor of the gravy and gives it a very nice flavor. The second time I made it was this weekend, when I had friends visiting. This time I brought out the blender and used cashews to add richness to the gravy. It tasted great both ways and I don't think I can pick one over the other, it comes down to your convenience.

Potatoes in Gravy/Aloo gravy

Dear Foodies,


This was a dish that came out of boredom eating the usual potato fry. I wanted to make some kind of gravy and dint want to follow my usual style of boiling onions and tomatoes in water, cool and blend them to give the base for the dish. What I tried this time was to blend them raw and then cook. The difference in the texture and taste was significant and I liked it a lot better than my usual gravy.
I made Jeera rice along with this, it is one of my favourites and is also very easy and quick to make. I have also added the recipe for the Jeera Rice at the end of this post.

Back to the Potatoes, here's my recipe:

Ingredients:

• 6 nos - Potatoes
• 4 Tbsp - Oil
  

Spices:

• 3 nos - Cloves

• 2 nos - 1 inch Cinnamon sticks

• 1 nos - Cardamom/elaichi

• 1 tsp - Fennel seeds/Saunf

• 1 tsp - Turmeric powder

• 2 tsp - Red chilli powder

• 2 tsp - Garam masala powder

Soak for 10 mins in luke warm water:

• 1 Tbsp - Poppy seeds/Khus khus

• 2 Tbsp - Broken Cashews

Blend the soaked ingredients along with:

• 2 nos - Onions, roughly chopped

• 4 nos - Tomatoes ( I used one can of chopped tomatoes)

• 3 nos - Garlic pods

• 2 nos - Green chillies

Procedure:

1. Boil the potatoes in some salt waterand peel. Before boiling them, you can randomly prick the potatoes with a fork which will help in cooking them uniformly. If using baby potatoes you can use them whole else cut them into quarters after boiling them.
2. Heat 2 Tbsp of oil in a wide pan and slightly roast the boiled potatoes such that a thin outer crust is formed.
3. Heat the rest of the oil in another pan and add the whole spices.
4. Once they slightly change color add the blended paste and simmer till the oil separates. Add some water to the mixture if its too thick or it will bubble out and spoil your kitchen.
5. Add the powders and the potatoes next and let the gravy simmer for around 7-8 mins by which time the potatoes will take in the spices.
6. Before turning off the heat you can also add some cream to lend a rich taste to the gravy. The cashews and poppy seeds used give a nice creamy texture and also tone down the spices a bit.
7. Serve hot with Indian breads like naan/paratha/rotis or mild rice variations like pulao/jeera rice.

Note:

• You can skip the roasting of the potatoes. I was in a mood of some crunch in the recipe and so roasted them a bit.
• I guess you could add other vegetables like diced carrots, peas, cauliflower to this gravy.

Jeera Rice :

Ingredients:

• 2 Tbsp - Cumin seeds/Jeera
• 2 nos - Elaichi/Cardamom
• 4 nos - 1 inch sticks of Cinnamon
• 2 nos - Bay leaves/Biryani leaves
• 1 nos - Onions, finely chopped
• 2 nos - Garlic pods,sliced (optional)
• 3 cups - Rice, pre-soaked in water for 30 mins

Procedure :
Heat some oil in a wide saucepan and saute the whole spices, once the raw smell vanishes add the garlic pods and onions and saute till the onions are transparent. Now add the rice and mix till the spices blend well and saute for about 1-2 mins. Transfer it all to a rice cooker, add water, salt and cook.