I love the classic northern Indian dish of peas and cheese but I seldom order it at a restaurant. I can’t eat a lot of fresh dairy and frankly, it is often lackluster, especially at inexpensive lunch buffets where there’s more sauce than sweet peas and rich fried cheese.
My solution is to make it at home with soy paneer (tofu). The little fried cubes of tofu soak up the spicy sweet sauce very well. This week, I discovered a frozen bag of San Marzano tomato puree from last summer and a partially used bag of frozen peas. Those finds made for the perfect excuse to prepare a batch of matar (mutter) soy paneer.
We had it for lunch with another frozen discovery – papery thin Middle Eastern flatbread. (Yes, I'm trying to clean out the freezer's 2012 inventory.) Wheat tortillas reheated over an open flame would have been my other choice; it’s a decent shortcut for chapati.