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ShopGlider Recipe
Paneer Mattar Masala
Provided by: Jamie Del Balso
Original recipe: Chicken Curry - Not Your Mother's Slow Cooker Cookbook
Tags: Indian, Vegetarian, Crockpot
Qty/UnitProduct
1 Package of Paneer
3 Tablespoons of Olive Oil
1 Large Onion, chopped
3 Cloves Garlic, pressed
1 Tablespoon Chopped Fresh Ginger
1 Jalapeno, de-seeded and chopped (optional)
1 1/2 Teaspoons Ground Coriander
1 Teaspoon Turmeric
2 Teaspoons Ground Cumin
2 Teaspoons Paprika
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Cinnamon
28 oz Can Crushed Tomatoes
1/2 Juice of, Lemon
1/2 Head of Cauliflower, broken into small florets
1 Cup Frozen Peas (thawed or frozen)
1 Salt to Taste
1/2 Cup Heavy Whipping Cream
  1. Cut the paneer into bite sized pieces and set aside. (I typically only use half of a block and freeze the other half for another time or another recipe.)
  2. In a skillet, heat 3 Tablespoons of olive oil over medium heat and add the chopped onion.
  3. While onion is softening, mix together the dry spices in a small bowl.
  4. Add the paneer to the onions and brown slightly then add the garlic and ginger. Once this is fragrant add the dry spices and mix thoroughly to coat.
  5. Stir in the crushed tomatoes and lemon juice. (The original recipe calls for using an immersion blender or blending about half of the sauce, but I just keep it thick - do what you like. If you do want to blend it, then don't brown the paneer with the onions; add it after the sauce is blended.)
  6. In your crockpot combine the sauce, (paneer if blending sauce), and cauliflower.
  7. Because the original recipe called for chicken, the instructions were to cook on high for one hour and then low for 4 - 4 1/2 hours, but with paneer that is not necessary. If you want to cook this all day, while you are at work - then I would put it on low and cook for the entire day. If you have much less time or want to start it in the middle of the day (say during nap time) then cook on high for an hour or so and turn to low until cauliflower is at desired tenderness.
  8. Add the peas during the last half hour of cooking.
  9. Before serving, stir in the Heavy Cream, use as much as desired. If you don't have cream, half and half or whole milk will also work, but my preference is the creaminess of the cream.
  10. Serve over rice and with Whole Wheat Roti/Chapatis.
Time to make this recipe   Prep Time: 30 min   Cook Time: 5 h 30 min   Ready in: 6 h