Recipe - Matar Paneer (Vegan)

1 Text recipe

Paneer is soft white 'farmer' cheese that is commonly used in India. I
substituted reducedfat White Wave tofu, and it takes the place of paneer
very well. This takes about One half hour to make.

start some rice

cut 1 brick tofu into cubes and bake in 300 degree oven while you prepare
sauce.

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 One half t. clove One fourth t. methi
(fenugreek) 1 t. salt

add spices to onion/garlic at last minute of saute. Stir until distributed
and then add water.

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.

dribble in the chickpea flour mixture, while stirring. The sauce will
thicken.

add: 1 cup of ground tomatoes or tomato puree juice of one lemon

stir, adjust seasonings.

Add tofu and simmer until it absorbs some of the seasonings. Add more
water if necessary.

serve with rice

Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 7] Mar. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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