| Ingredients | 8
ounces Bharatma brand Paneer, in ¾ inch cubes |
| 1 small piece ginger, chopped |
| 1 teaspoon turmeric |
| ½ teaspoon chili powder |
| 2 teaspoons oil |
| 2 medium onions, minced |
| 1 green chili, chopped |
| 1 teaspoon coriander, ground |
| 1 clove garlic, crushed |
| fresh, chopped coriander leaves |
| 4 ounces tomato |
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| Instructions |
1. If you have purchased Bharatmat
brand Fried, Cubed Paneer, then simply follow the recipe below. |
| 2. If you have purchased Bharatma
brand Paneer which has not been pre-cubed and fried, then you must first
cube and fry the Paneer. To do so, heat oil to 375 degrees in a deep fryer.
Cut Paneer into ¾" cubes and drop the cheese cubes one at a time into
the oil. In about one minute, or when golden brown, remove the cubes with a
slotted spoon and drain on absorbent paper. Set aside. |
| 3. Heat oil in stir fryer. Stir
fry onions, garlic, ginger and chili, add spices. Cook 1-2 minutes then add
tomatoes and salt. Gradually add a little water to reduce tomatoes to a
puree and cook until the oil separates from the masala. Add the fried Paneer
cubes, and stir well. |
| 4. Cover with just enough
water to come one inch above the Paneer mixture, cover and cook gently until
the mattar are cooked and the sauce thickened. Serve garnished with chopped
coriander and parsley. |
