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Matar alu tarkari
(Vegetable and cheese stew)


In France, many Ka devotees are excellent cooks, but Kior is the best. She often cooked for rla Prabhupda in India. rla Prabhupda especially liked matar alu tarkari. In fact, he told Kior that he could eat it every day.

Preparation and cooking time: 40 min

2 tablespoon ghee or vegetable oil
6 cloves
2 cinnamon sticks, 3-inches (7.5 cm) long
1/2 teaspoon ground cardamom seeds
3 bay leaves
6 potatoes, peeled and cubed
1 lb (450 g) fresh peas, shelled
1 teaspoon turmeric
13/4 cups (425 ml) water
6 medium-sized tomatoes, washed and quartered
1 teaspoon grated fresh ginger
1/4 teaspoon grated fresh nutmeg
1/2 teaspoon brown sugar
2 teaspoon salt
2/3 cup (150 ml) sour cream
1 tablespoon chopped fresh coriander or parsley leaves
3/4 cup (100 g) almonds, lightly toasted
8 oz (225 g) paneer, cubed and deep-fried

Put the ghee or oil in a large saucepan over medium heat. When it begins to smoke, toss in the cloves, cinnamon sticks, ground cardamom, and bay leaves. Stir-fry for about 30 seconds, then put in the potatoes. Fry them for 5 minutes, frequently scraping the bottom of the pan with a spatula, until they are lightly browned. Add the peas and turmeric. Stir once, pour in the water, and cook for 10 minutes with the pot covered. Then add the tomatoes, along with the grated ginger and nutmeg, the sugar, and the salt. Stir to mix, and cook covered for 5 more minutes.
Now fold in the cream, the coriander or parsley, the almonds, and the fried paneer cubes. Remove the whole spices. Heat for a few minutes before serving.