Panir cheese and green peas in mint tomato sauce (Matar panir) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 350) by Yamuna Devi

  • coriander leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil or butter for ghee, and frozen baby peas for fresh peas in pods.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herbed rice with julienne potatoes (Aloo pulau); Cracked black pepper rice (Mola hora); Double-dal soup (Moong toovar dal); Three-dal delight (Moong urad toovar dal); Deep-fried potato whole wheat bread (Aloo poori); Deep-fried shredded plantain clusters (Khasa kacha kela bhaji); Spiced creamed spinach (Malai sak); Date and raisin chutney (Khajur kishmish chatni); Simple tomato chutney (Tamatar chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil or butter for ghee, and frozen baby peas for fresh peas in pods.

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