OK, truth be told, this isn’t exactly the traditional flavor because it lacks the onion, but it was still darn tasty and got me all warmed up. I may still experiment with a few Indian spices along the way and give you some options, but for now, try this out and get your ginger on!
- 1 3-inch piece of fresh ginger, peeled
- 6 Tablespoons of safflower oil
- 1 paneer (see recipe)
- 2 cups whey (left over from making paneer)
- 2 Tablespoons crushed red pepper
- 1 Tablespoon crushed coriander seeds
- 3/4 teaspoon ground turmeric
- 3 medium tomatoes (full disclosure – I used Pomi crushed tomatoes – worked beautifully)
- 2 teaspoons salt
- 1/8 teaspoon freshly ground pepper (I used red, which has a nice citrusy flavor, but black is fine, too)
- 2 cups shelled fresh peas or defrosted frozen peas
Put ginger into a blender with 1/3 cup water and blend until you have a smooth paste. Heat the oil in a large, heavy bottomed skillet over a medium high heat. When the oil is hot, put in the pieces of paneer in a single layer and fry them until they are golden brown on all sides. Remove with a slotted spoon to a plate. Put the crushed red pepper into the same oil and sautee for a minute or so. Add the ginger paste (be careful, it will splatter!). Fry, stirring constantly, for 8 – 10 minutes until the paste starts to brown. Add the coriander and turmeric and fry for another minute, still stirring. Put in the tomatoes. Stir and fry for another 3 – 4 minutes. Pour in whey and add the salt and pepper. Mix well and bring to a boil. Lower heat and simmer gently for 10 minutes. Put in the paneer and peas. Simmer for an additional 10 minutes.
Serve with Naan if you can tolerate bread.