I’ve been known to start a kitchen fire or two. It’s not my fault, really. It’s usually just that I’m over zealous in keeping my stove top clean and the combination of paper towel and open flame, well, you get the idea.
So, I think it’s only fair that this recipe comes with a warning: paneer is fairly moist and will cause the oil to splatter. Just go with it, accepting that it will be worth it in the end. You can just clean up the stove top later.
But, watch your hands.
I may still have a small burn on my hand from a dinner cooked so very long ago. All the more shameful since I wasn’t really doing the cooking. I know, I know.
And, perhaps, plan on having an extra shirt on hand, so that when you do sit down to eat, you’re not covered in oil.
Of course, as I’m writing this, it occurs to be that, perhaps, I’m a little more OCD and accident prone than most.
In other words: disregard the paragraphs above. Simply get cooking and enjoy! But, remember to keep the paper towels far away from the open flame.
That advice remains universally applicable.
1 pound paneer, cubed
Corn Oil (for frying)
2 large tomatoes, diced with seeds
1 large onion, diced
1 TBS butter
1/2 serrano chili, diced
2 TBS Chana Masala
1 TBS garam masala
1 box frozen peas, defrosted
1/2 cup water
Splash Heavy Cream
3 TBS cilantro, chopped finely
In a large fying pan, using corn oil, brown the paneer on all sides. Drain and set aside.
Melt the butter, then add the onions and saute until translucent, about 10 minutes. Add in the serrano chile, chana masala, and garam masala and heat for a minute, stirring constantly. Add the tomatoes to the pan, along with the seeds and juice and heat 5 minutes. Add water and bring to a simmer, heating about 5 minutes. Stir in the peas and heat. Then add the paneer and stir so that it is evenly distributed throughout. Finish with a splash of heavy cream to taste and garnish with cilantro.