Paneer Cheese Glazed with Puréed Tomatoes: The Best Paneer Cheese Glazed with Puréed Tomatoes Recipe from Cook'n

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	Paneer Cheese Glazed with Puréed Tomatoes

Serves: 4

(Tamatar vaala Sookha Paneer)
Category: Paneer Cheese Scrambles and Side Dishes
Makes 4 to 6 servings
With a fragrant glaze of pureed tomatoes clinging to the paneer and a refreshing thyme-like aroma from the ajwain seeds, this dish is a classic north Indian masterpiece. For variation, mix in about 1 cup of thawed frozen peas during the last 5 minutes.

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   1 tablespoon cumin seeds, dry-roasted and coarsely ground
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   8 ounces (1 recipe) Paneer Cheese or store-bought
   1 large onion n, coarsely chopped
   1 clove fresh garlic (large), peeled
   3 quarter-size slices peeled fresh ginger
   1 fresh green chili pepper, such as serrano, minced with seeds
   1 large tomato, coarsely chopped
   1 cup coarsely chopped fresh cilantro, including soft stems
   2 to 3 tablespoons vegetable oil
   3/4 cup coarsely ground mixed nuts such as cashews, almonds or peanuts
   1 teaspoon salt, or to taste
   1/2 teaspoon freshly ground black pepper
   1/2 teaspoon ajwain seeds, coarsely crushed
   1/4 teaspoon Garam Masala
   A few sprig fresh cilantro

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1. Prepare the cumin. Prepare the paneer cheese then cut it into 1 x 2-inch pieces. Put the onion, garlic, ginger, and green chili pepper in a food processor and pulse a few times until just minced. (Do not overprocess or the onion will become watery.) Transfer to a bowl, then process the tomato and cilantro until pureed.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion mixture, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until the onions are a nicely browned, about 10 minutes. Add 1/2 cup nuts and stir about 2 minutes. (Reserve the remaining nuts for garnish.)

3. Add the paneer cheese, cumin, salt, pepper, and ajwain seeds and cook, stirring carefully about 5 minutes. Add the pureed tomatoes and cook, stirring as needed, until all the juices evaporate and cling to the paneer cheese, about 10 minutes. Transfer to a serving dish, sprinkle the reserved nuts and garam masala on top, garnish with the cilantro sprigs, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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