Matar Paneer (veg and vegan)

(Originally posted at my blog ALDI Vegetarian)

Matar Paneer is a recipe I have been making for decades. And a family favorite. I usually make it vegetarian, and all of the ingredients (except spices) are available at Aldi. Last night I made it vegan, and it was darn good. Here are both versions! Remember you can mix the two recipes – a little tofu or coconut milk in your vegetarian version, for example.

Matar Paneer – Vegetarian  

(serves 8, you might want to halve it)
4 cans evaporated milk

2 blocks paneer (You can make it!)

1/2 cup ghee or butter

8 Tbsp. ginger root

4 Tbsp. garlic

1 onion, chopped

4 tsp. salt

4 tsp tumeric

1 tsp hot red pepper (you may want to adjust this for taste)

4 tsp. coriander

4 Tbsp. gharam masala

4 cups chopped tomato

2 cups peas

4 Tbsp. sugar

fresh cilantro
Put butter in skillet. Fry paneer cubes. (You can also bake them) Remove from pan.
Add more butter and ginger and garlic. Fry for 30 seconds.

Add onions and salt. Fry for 7 minutes (until soft)

Add one can of evaporated milk.

Stir in tumeric, red pepper, coriander, gharam masala

When blended, add the rest of the milk and the tomatoes

Bring to a slow boil, and let reduce for 10 minutes

Add peas and sugar

Add paneer

Garnish with cilantro

Matar Paneer – Vegan
(serves 8, you might want to halve it)
4 cans coconut milk
2 blocks tofu (You can make it!)

1/2 cup vegan butter

8 Tbsp. ginger root

4 Tbsp. garlic

1 onion, chopped

4 tsp. salt

4 tsp tumeric

1 tsp hot red pepper (you may want to adjust this for taste)

4 tsp. coriander

4 Tnsp. gharam masala

4 cups chopped tomato

2 cups peas

4 Tbsp. sweetener (to taste)

fresh cilantro

Put vegan butter in skillet. Fry tofu cubes. (You can also bake them) Remove from pan.
Add more vegan butter and ginger and garlic. Fry for 30 seconds.

Add onions and salt. Fry for 7 minutes (until soft)

Add one can of coconut milk.

Stir in tumeric, red pepper, coriander, gharam masala

When blended, add the rest of the coconut milk and the tomatoes

Bring to a slow boil, and let reduce for 10 minutes

Add peas and sweetener

Add tofu

Garnish with cilantro

We serve this with a salad and wheat tortillas. You could make papadum, chapatis, fried cauliflower, tamarind sauce, and mango lassi. 

Author: thewitchmama

Melanie Elizabeth Hexen is a midwife, regionally famous bellydancer, homeschooling mother and matriarch of the Many Hands House. She has been a witch for 25 years, and her belief system is currently based on the writings of Terry Pratchett and the teachings of Steven Posch. With her coven, the Prärie Hexen, she is creating the Hexen Tradition of Witchcraft.

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