| 1 | This punjabi dish, with some variation in spices, is eaten over all of northern india. |
| 2 | Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. |
| 3 | It"s easy to make, but requires planning ahead. |
| 4 | You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe. |
| 5 | Directions: =========== put the chopped onion and ginger into the container of an electric blender or food processor along with 1/3 cup water and blend until you have a smooth paste. |
| 6 | Leave paste in the blender container. |
| 7 | Heat the oil in a heavy, 10-inch-wide pot (preferably teflon-lined) over a medium flame. |
| 8 | When hot, put in the pieces of paneer (or tofu) in a single layer and fry them until they are golden brown on all sides. |
| 9 | This happens pretty fast. |
| 10 | With a slotted spoon, remove fried paneer to a plate. |
| 11 | Put the dried red pepper into the same oil. |
| 12 | Within 2 seconds, turn the pepper over so that it browns on both sides. |
| 13 | Now put in the contents of the blender (keep your face averted as the paste might splatter). |
| 14 | Fry, stirring constantly, for 10-12 minutes, or until paste turns light brown. |
| 15 | Add the coriander and turmeric and fry, stirring, for another minute. |
| 16 | Put in the minced tomatoes. |
| 17 | Stir and fry for another 3 to 4 minutes or until tomatoes turn a dark reddish brown. |
| 18 | Now pour in 2 cups of the whey (or water if you"re using tofu). |
| 19 | Add the salt and the black pepper. |
| 20 | Mix well and bring to a boil. |
| 21 | Cover, lower heat, and simmer gently for 10 minutes. |
| 22 | Lift cover and put in the paneer pieces and the peas. |
| 23 | Cover and simmer for 10 minutes or until peas are cooked. |
| 24 | * |
