Matar Paneer (vegan) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Text recipe,
Directions:
Paneer is soft white farmer cheese that is commonly used in India. I
substituted reduced-fat White Wave tofu, and it takes the place of
paneer very well. This takes about 1/2 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 1/2 t. clove 1/4 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.
1.80
Source from luhu.jp
substituted reduced-fat White Wave tofu, and it takes the place of
paneer very well. This takes about 1/2 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 1/2 t. clove 1/4 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.
1.80
Source from luhu.jp