First published in Sahni’s Classic Indian Cooking, it’s a glorious vehicle for tomatoes, peas, and cheese
Over four decades later, Sahni’s legendary work is still inspiring home cooks and chefs alike, and for good reason: along with its prodigious collection of recipes, the book is stuffed full of facts about Indian cooking and history, and prefaced by an exhaustive guide to spices, kitchen techniques, and tools.
Staff writer Jaya Saxena is one of the book’s many fans; it was Sahni’s matar paneer that made her confident about cooking Indian food. She shares her love of the recipe with senior editor Jesse Sparks as part of his newwherever you listen to podcasts, and you can make the matar paneer yourself. A richly satisfying vehicle for tomatoes and green peas, it’s the stuff that both dinner and podcasts are made of.
rapidly for a moment, and immediately add the tomatoes. Cook until the mixture thickens to a pulpy sauce and the fat begins to separate , stirring often.Add 2½ cups hot water, and bring the sauce to a boil. Reduce the heat to medium, and cook the sauce, covered, for 20 minutes. Cool the sauce briefly. Then puree it in an electric blenderReturn the sauce to the pan. Add the peas, salt, and the friedboil. Reduce the heat to medium and simmer, covered, until the peas are cooked through .
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