Mutter Paneer (V)
250 g paneer cheese, cubed
1 medium onion, chopped finely
1 (400 g) can chopped tomatoes
1 cup frozen peas
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
oil, for frying
cilantro, chopped (to garnish)
Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
Add more oil, if needed, to the pan and throw in the onions.
Let them fry until golden, then add the garlic and spices.
Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
Check the consistency and simmer some more if needed to bring it down to a thickness you like.
Serve with rice and other Indian curries of your choice.