This is a great vegetarian dish using Indian cheese, paneer. To make Paneer, check out the recipe in the skills section or try and source some from your local Indian grocer. Of course, making it yourself is always far more satisfying.
Ingredients
400 grams of paneer sliced into cubes
3 Small Tomatoes
100 grams of green peas
2 Chillies
1 tsp Ground Turmeric
1 Yellow Onion
2 Bay Leaves
1 tsp Smoked Paprika
1 tsp Coriander Seeds
2 tsps Coriander Powder
1 cm knob of ginger, grated
2 tsps Cumin Seeds
2 Cloves
1 tsps Cumin Powder
4 Black Peppercorns
2 Green Cardamon Pods
1 Cinnamon Stick
1 Cup of Water
Method:
Slice and fry paneer until golden.
Fry onions ,garlic, and ginger with the whole spices.
Add the ground spices to the onion mixture and fry some more.
Add panner, tomatoes, peas and water to the mixture.
Bring to a boil and simmer for 30 mins.
Serve with Basmati rice or chapatis
i just made this dish, and let me start by saying that the paneer recipe worked fantastically well and i want to thank you for introducing me to joys of making cheese! I was wondering, however, about a couple things in the recipe.
1.) How much garlic Is there suppose to be in the dish? In the ingredients list there isnt any garlic listed but in the photo captions it mentions using it. * I used 2 cloves because that is what other recipes i have made from you have used roughly that much.
2.) I thought it was interesting that this was the one recipe on the site that didnt call for breaking up the whole spices in any way. I was a little turned off by biting in to the whole coriander seeds so I think next time I will break them up with a morter and pestle next time. I have had mutter panneer at a Hindu temple and i remember occasionally biting into chunks of cinnamon sticks and the occasional cardamom seed but never coriander.
3.) I ended up adding a tablespoon and a half of salt and in retrospect wouldve used more chiles and even some chilli power to get the spice level up a bit, but that stuff is subjective
Anyway sorry to bombard you with these curiosities, thank you so much for this website! It has changed my cooking life forever, i am very greatful.
Hi there, glad you liked it! To your questions, 1) yes, I usually use 2-4 cloves of garlic and lightly fry it with the onions – I must have missed that part out of the recipe – sorry! 2) You can grind up spices a little, but it does fundamentally change the flavour if your powder your whole spices completely – you’ll see I use both whole and ground coriander – it’s because they offer different flavours in different states – in India, we get quite adept at removing whole spices whilst eating
and finally, 3) always adapt a dish to your tastes – I personally like lots of chillies, but dislike too much salt – others will do the opposite. It’s quite a delicate dish, so too much oomph can kill the flavour of the chickpeas. Again, glad you liked it and there’s nothing like homemade cheese! I can’t wait to get back to New Zealand and make some more – not back from my work trip for a few weeks yet 
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