Another NYT recipe (that subscription isn't going to pay for itself) for mattar paneer. I basically followed the recipe, but did more tinkering than I first realized: used canned instead of fresh tomatoes (it's only April!), bumped up the spices and added coriander, pureed the sauce, used feta instead of paneer, added a few cooked diced potatoes and finished the whole thing with some lemon juice. Oh, and I didn't have cashew butter so I threw some roasted cashews into the blender with the sauce. This was one of my favorite Indian style things I have ever made! And really didn't take long: I was able to make it when I was home for lunch so we could just heat it up and make rice at dinner. Will definitely make again.
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