| 1 | Paneer is soft white "farmer" cheese that is commonly used in india. |
| 2 | I substituted reduced-fat white wave tofu, and it takes the place of paneer very well. |
| 3 | This takes about ?hour to make. |
| 4 | Start some rice cut 1 brick tofu into cubes and bake in 300 degree oven while you prepare sauce. |
| 5 | 1 onion (slice very thinly and saute in your favorite medium until browned) 1 t. pressed garlic (in with the onion) 1 c. water 1 t. ginger 1 t. cumin 1 t. coriander ?t. clove ?t. methi (fenugreek) 1 t. salt add spices to onion/garlic at last minute of saute. |
| 6 | Stir until distributed and then add water. |
| 7 | Mix: 2 t. gram flour (chickpea flour, besan) enough water to make a thin, smooth paste add a family size package of frozen green peas to the sauce, and cook until hot. |
| 8 | Dribble in the chickpea flour mixture, while stirring. |
| 9 | The sauce will thicken. |
| 10 | Add: 1 cup of ground tomatoes or tomato puree juice of one lemon stir, adjust seasonings. |
| 11 | Add tofu and simmer until it absorbs some of the seasonings. |
| 12 | Add more water if necessary. |
| 13 | Serve with rice |
