Or literally, “Peas and cheese”. This is a basic dish common at a lot of Indian restaurants. Its also pretty easy to make at home, and the basic “vegetables in gravy” theme can be varied endlessly.

Indian food seems hard because a lot of the basics are not ones that many American cooks have handy. But if you stock up on good spices, and keep a few things in your pantry, its as easy to make good Indian as anything else.

The “cheese” in this case is homemade “farmers cheese”. Its quite simple to make though, and is a great alternative to tofu (which I don’t like very much). This takes about 10 minutes to make, and then you need to chill it for 30 minutes or so. I also suggest below making a simple garlic, chili, onion, and ginger paste, which you can freeze and keep on hand. This speeds things along.

The way I would make this meal is as follows: 1) Make the paneer and let it chill, 2) start the rice in a rice-cooker (3cups basmati rice, 3 1/2 cups water, 1 tsp salt) , 3) make the gravy, 4) fry the paneer, and 5) put it together and serve. This takes about an hour of your time, although you’re not constantly busy.

Paneer

Items
  • 1 Gallon whole milk (it has to be whole milk)
  • 1 2′x3′ piece of cheesecloth (your grocery store should carry it, probably in the baking aisle), folded in half and placed in a colander. You’re going to strain the cheese through this.
  • 6-8 Tbsp white vinegar
  • 2tsp salt
  • Fresh black pepper, 1/4tsp turmeric, 1/2tsp cumin, or 1/2tsp ground coriander (optional)
Method
  1. Heat milk in a large pot over medium heat. While heating, add the salt and any spices you want to add. The spices are optional, but don’t hurt the cheese. Be sure not to let the milk boil, and keep an eye on the bottom of the pot. The milk will want to burn if you heat it too fast.
  2. When the milk is almost at the boil, turn the heat off and add the vinegar 1Tbsp at a time, stirring. You’ll probably need 6Tbsp, and may need more (depends on the milk). When there’s enough acid in the milk it will curdle it, and the protein in the milk will separate into very fine curds and whey (which I find to be a mild greenish color). Stir a bit more until the milk is completely curdled.
  3. Pour the curds into the cheesecloth and let them drain completely. Wrap them up in the cheesecloth and twist the cloth a couple of times on top. Carefully squeeze out as much moisture as you can (it will be hot!). You’ll have a cheese patty now.
  4. Place the cheese patty between two plates and put it in your fridge. Put something heavy on top to continue to squeeze out moisture. Let rest and cool in the fridge for at least 30 minutes.

Ginger Garlic Paste

Items
  • 1 2″x2″ piece of fresh ginger, peeled and chopped
  • 6 cloves garlic, peeled
  • 1 or 2 fresh green chili peppers, halved, seeded, and chopped (depends on how hot you like stuff)
  • 1 large onion, peeled and roughly chopped
Method
  1. Combine ingredients in a food processor or blender.
  2. Process until in a smooth paste.
  3. Freeze the leftovers, and thaw when needed.

Mattar Paneer

Items
  • Paneer from recipe above, cut into 1″ cubes. Optionally you can fry the paneer in a little oil over medium-high heat to give it a nice browned texture.
  • 3/4 cup of ginger-garlic paste from recipe above.
  • 1 28oz can of chopped tomatoes
  • 2 Tbsp ghee (clarified butter) or 2 Tbsp oil
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • salt
  • 2 cups of frozen peas
  • 1 cup fresh cilantro, chopped
  • 1/4 cup half and half (optional)
  • 1/4 cup plain yogurt
Method
  1. Heat a chef’s pan or medium pot over medium heat. Add the oil and spices, and let the spices cook for a minute.
  2. Add the ginger-garlic paste, and fry for 2-3 minutes.
  3. Add the tomatoes and cook 12-15 minutes until tomatoes are cooked into a sauce.
  4. Add the half and half and yogurt and stir to combine.
  5. Adjust the salt, and add more spices if desired.
  6. Stir in peas. If they’re frozen let them thaw in the sauce until hot.
  7. Add paneer. Top with cilantro.

Serves 4-6. Can easily be halved.

Variations: Cauliflower, broccoli, potatoes, and spinach are all good in this same basic “tomato gravy”.