My friend Gori grew up in India. She led quite a jet-setting life as a stewardess for Air India when she was just out of school. Her parents wanted her to settle down and marry, so they placed ads in the matrimonial classifieds. For three years she went out on chaperoned blind dates. Then she met Suresh. It was love at first sight and their families heartily approved. Suresh had grown up in Greenwood, Mississippi, and he brought his new bride home to the Delta. Gori taught me how to make this dish. When we get together to cook I make her tell me their love story just about every time.
Garam masala is an intense spice blend used in Indian cooking. Look for it in specialty shops or at your favorite online spice merchant.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Cook the peas in boiling salted water for 2 minutes or until tender. Drain well and set aside.
Step 2
Set a large skillet over medium-high heat. Add the paneer and 1 teaspoon of the ghee and cook, turning often, until browned on all sides. Transfer to a bowl of cool water; drain and set aside.
Step 3
Return the skillet to medium heat and add the remaining ghee, the cumin, turmeric, bay leaves, and cinnamon stick. Cook, stirring, for 1 minute. Add the onion, ginger, garlic, and salt and cook, stirring, for 2 minutes or until the onion begins to brown. Add the tomatoes and cook for 2 minutes or until they begin to break down. Stir in the yogurt, peas, and paneer. Add 1/2 cup water and the garam masala, reduce the heat to low, and simmer for 5 minutes. Discard the bay leaves and cinnamon stick.
Step 4
Serve with a sprinkling of the cilantro on top.
