This Punjabi dish, with some variation in spices, is eaten over all of
northern India. Paneer is a fresh milk cheese with an interesting,
slightly chewy consistency. It's easy to make, but requires planning ahead.
You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in
this recipe.

DIRECTIONS: =========== Put the chopped onion and ginger into the container
of an electric blender or food processor along with 1/3 cup water and blend
until you have a smooth paste. Leave paste in the blender container.

Heat the oil in a heavy, 10-inch-wide pot (preferably teflon-lined) over a
medium flame. When hot, put in the pieces of paneer (or tofu) in a single
layer and fry them until they are golden brown on all sides. This happens
pretty fast. With a slotted spoon, remove fried paneer to a plate. Put the
dried red pepper into the same oil. Within 2 seconds, turn the pepper over
so that it browns on both sides. Now put in the contents of the blender
(keep your face averted as the paste might splatter). Fry, stirring
constantly, for 10-12 minutes, or until paste turns light brown. Add the
coriander and turmeric and fry, stirring, for another minute. Put in the
minced tomatoes. Stir and fry for another 3 to 4 minutes or until tomatoes
turn a dark reddish brown. Now pour in 2 cups of the whey (or water if
you're using tofu). Add the salt and the black pepper. Mix well and bring
to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover
and put in the paneer pieces and the peas. Cover and simmer for 10 minutes
or until peas are cooked.

*