In 2003 I was introduced to Vegetarian and Vegan cooking at a natural foods store in Lahaina, Maui. I got a part-time gig as a kitchen hand and learned that vegetarian and vegan foods can be filling and delicious, and above all definitely exceeds better health than eating animal meats over all. I've noticed that a lot of vegetarian and vegan cooking that was done at that time was influenced in the Indian style, as well as different regions of Asia. In this recipe called Mattar Paneer, I'll go over the simple things in life. Paneer is a cheese made from curdling milk with an acidic such as lemon juice or vinegar. I won't get into the making of paneer, but it is a very popular vegetarian cheese. Now if you are a vegan, this won't work, because vegans are not into any saturated animal fats, and milk that is, milk from cows is totally omitted from a vegan's diet. Vegetarians that intake dairy are Lacto Ovo, and eggs are also part of their diets.
Here is the recipe for Mattar Paneer.
20 oz. of cubed paneer
2 1/2 tbsp. of ghee (clarified butter)
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 round sweet Maui onion (or any onion) chopped.
1/2 tsp. minced fine ginger root
4 garlic cloves
2 organic Roma tomatoes
1/2 tsp. brown sugar
Sea salt to taste
3/4 tsp. garam masala
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1 tsp. cumin grounded
A cup of filtered water to use as needed first 1/4 cup
1 1/4 cup green peas, fresh or frozen (stay away from canned ones)
1/4 cup heavy organic cream
2 tbsp. chopped organic cilantro
1. In a hot skillet with some ghee, fry the cubed paneer until browned and set aside.
2. In another pot large enough, heat more ghee over medium high heat, and cook mustard and cumin seeds until they sizzle.
3. Add in the chopped onion, ginger and garlic, cook until the onions soften and caramelize.
4. Add the Roma tomatoes, brown sugar, and sea salt, cook until the tomatoes soften.
5. Add in the garam masala, chili powder, turmeric, cumin.
* Garam (Hot) Masala (Mixture), You can purchase Garam Masala at any natural foods store, a typical Indian Mixture consists of these spices, black & white pepper corns, cinnamon, black & white cumin seeds, black, brown & green cardamom pods.
6. Add some water and cook for a few minutes, don't worry if the tomato is really soft, that's what you want, the water is to keep the dish from becoming too dry.
7. Add the peas.
8. Keep an eye on this part, you just want to cook the peas until it is slightly softened.
9. Pour in the heavy cream and mix, then add in the fried paneer, lower heat to simmer, the trick is to cook this until all of the flavors are settled into the paneer cubes.
10. Remove from heat, divide into serving bowls, garnish with cilantro or any plant herb or spice, serve with jasmine rice or your favorite bread toasted and buttered.
20 oz. of cubed paneer
2 1/2 tbsp. of ghee (clarified butter)
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 round sweet Maui onion (or any onion) chopped.
1/2 tsp. minced fine ginger root
4 garlic cloves
2 organic Roma tomatoes
1/2 tsp. brown sugar
Sea salt to taste
3/4 tsp. garam masala
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1 tsp. cumin grounded
A cup of filtered water to use as needed first 1/4 cup
1 1/4 cup green peas, fresh or frozen (stay away from canned ones)
1/4 cup heavy organic cream
2 tbsp. chopped organic cilantro
1. In a hot skillet with some ghee, fry the cubed paneer until browned and set aside.
2. In another pot large enough, heat more ghee over medium high heat, and cook mustard and cumin seeds until they sizzle.
3. Add in the chopped onion, ginger and garlic, cook until the onions soften and caramelize.
4. Add the Roma tomatoes, brown sugar, and sea salt, cook until the tomatoes soften.
5. Add in the garam masala, chili powder, turmeric, cumin.
* Garam (Hot) Masala (Mixture), You can purchase Garam Masala at any natural foods store, a typical Indian Mixture consists of these spices, black & white pepper corns, cinnamon, black & white cumin seeds, black, brown & green cardamom pods.
6. Add some water and cook for a few minutes, don't worry if the tomato is really soft, that's what you want, the water is to keep the dish from becoming too dry.
7. Add the peas.
8. Keep an eye on this part, you just want to cook the peas until it is slightly softened.
9. Pour in the heavy cream and mix, then add in the fried paneer, lower heat to simmer, the trick is to cook this until all of the flavors are settled into the paneer cubes.
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