Thats because this throwback appeared here on the blog about 2 years ago. Yes thats how long it's been since I have really made any effort at this. For those of you who don't know I actually started this page during my junior year in college. In all honesty this was never meant to be a serious blog. In the beginning I was simply looking for a place to jot down recipes that I had tried or created to share them with my friends and family. Instead it turned into a journey chronicling a poor college student's escapades in the kitchen. The dream was to show people that you can be broke and make beautiful, healthy, delicious food that didn't come from a box and was without a flavor packet. But sadly I just didn't have much time to devote to posting, so the blogging dream died just about as quickly as it began.
Now that I've graduated from college and I have a job that doesn't involve waiting tables until 11pm, I feel as though I can really roll up my sleeves and begin enjoying this again. If you can't tell, cooking is a passion of mine. The feeling of standing at a stove and playing with ingredients, chopping vegetables, smelling the aroma of the food, and then being able to share it with those that I love is one of the greatest feelings. Food and cooking is what inspired me to get my degree in nutrition and subsequently what led me to pursue a position with FoodCorps. The appreciation of food in all of its forms, from field to table, is something that I feel many people nowadays have forgotten about. We've built this huge fast paced society solely focused on convenience that's led to us neglecting the simple things like taking care of ourselves - mind, body, and soul. I only hope that by sharing a piece of me and my passion I can inspire others to find what they are also passionate about - and if some good food is a result then it's certainly a win-win.
Getting back on track to this recipe. Indian food has always been a favorite of mine. The smell of the warm spices permeate every room and leave me with happy memories of sitting around a table with my two best friends from college, laughing, sharing baskets of naan, and of course devouring everything from pakora to dal. Since we are now all grown up and living in separate places its nice to sit down to a meal that reminds me of my friends and leaves me more excited for our reunion (FRIENDSGIVING 2016 - it's going to be epic). Maybe you can share this recipe with your friends or loved ones and make some memories around the table as well.
Matar Paneer
Prep Time: 30 min Cook Time: 4 hours Yield: 6 servings
Ingredients:
Paneer
1/2 gallon whole milk
2 cups full fat buttermilk
2 cups of canola
Gravy
1/2 white onion, chopped
2 garlic cloves, minced
1 TBSP minced ginger root
2 TBSP canola oil
1 TBSP and 1 tsp garam masala
1/2 TBSP curry powder
1 tsp turmeric
1 bay leaf
1 TBSP brown sugar
The juice and zest of 1 lime
1 pint light cream or whole milk
1/2 cup plain Greek yogurt
1/4 cup tomato paste
1/8 tsp crushed red pepper
3/4 cup water
1/2 cup green peas
Garnish with chopped cilantro
salt and pepper to taste
Directions:
In a large pot, bring the whole milk up to a boil. Before it can boil over, take it off the heat and stir constantly while adding the buttermilk. The milk solids should begin to separate from the whey forming curds.
Stir the curds for a few minutes, then pour the mix into a cheese cloth or towel lined colander. Let the liquid drain from the milk solids for about an hour and a half before twisting the cheese cloth to dry the curds more. Once your curds are adequately drained take a small pan, line it plastic wrap, and dump the curds in pressing them down firmly to form an even single layer. Pop the paneer in to the fridge until you are ready to fry them.
With the paneer in the refrigerator setting and getting firm you can now begin to make the gravy. Start by sautéing the onion, garlic, and ginger root with 2 TBSP of canola oil over medium heat. You want to cook them until the onions are translucent and breaking down.
Next add the garam masala, curry powder, and turmeric. "Toast" the spices with the veggies for about a minute or until they are very aromatic and then add the brown sugar, and tomato paste. The tomato paste will kind of melt around the veggies with the brown sugar.
Add the cream, yogurt, water, and bay leaf. Give the sauce a good stir being sure to scrape the bottom of the pan to get any little extra bits of flavor that are trying to escape you before adding the lime juice, zest, and crushed red pepper. If you don't like things too spicy then you can just omit the red pepper. Let this simmer for about an hour being sure to taste it and season accordingly.
While your gravy is cooking, grab another large pot with high sides and heat the 2 cups of canola oil. Carefully cut small pieces of the prepared paneer and fry until slightly golden brown. Then add the fried little cheese jewels directly to the pan of curry and combine making sure that you are not breaking up the paneer. At the very end add your frozen peas and allow them to warm through. I add my peas at the end because I personally like to allow them to retain their bright green color. Serve over some rice, or with naan and garnish with some fresh chopped cilantro.
In a large pot, bring the whole milk up to a boil. Before it can boil over, take it off the heat and stir constantly while adding the buttermilk. The milk solids should begin to separate from the whey forming curds.
Stir the curds for a few minutes, then pour the mix into a cheese cloth or towel lined colander. Let the liquid drain from the milk solids for about an hour and a half before twisting the cheese cloth to dry the curds more. Once your curds are adequately drained take a small pan, line it plastic wrap, and dump the curds in pressing them down firmly to form an even single layer. Pop the paneer in to the fridge until you are ready to fry them.
With the paneer in the refrigerator setting and getting firm you can now begin to make the gravy. Start by sautéing the onion, garlic, and ginger root with 2 TBSP of canola oil over medium heat. You want to cook them until the onions are translucent and breaking down.
Next add the garam masala, curry powder, and turmeric. "Toast" the spices with the veggies for about a minute or until they are very aromatic and then add the brown sugar, and tomato paste. The tomato paste will kind of melt around the veggies with the brown sugar.
Add the cream, yogurt, water, and bay leaf. Give the sauce a good stir being sure to scrape the bottom of the pan to get any little extra bits of flavor that are trying to escape you before adding the lime juice, zest, and crushed red pepper. If you don't like things too spicy then you can just omit the red pepper. Let this simmer for about an hour being sure to taste it and season accordingly.
While your gravy is cooking, grab another large pot with high sides and heat the 2 cups of canola oil. Carefully cut small pieces of the prepared paneer and fry until slightly golden brown. Then add the fried little cheese jewels directly to the pan of curry and combine making sure that you are not breaking up the paneer. At the very end add your frozen peas and allow them to warm through. I add my peas at the end because I personally like to allow them to retain their bright green color. Serve over some rice, or with naan and garnish with some fresh chopped cilantro.
I'm just saying y'all this recipe is dynamite! Give it try!
-Jules
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