Monday, November 26, 2012

Mutter Paneer

Paneer is featured in a lot of my cooking as it is loved by nearly all of my family members. My son especially is a great fan of it and whenever I make any Paneer Sabzi he is sure to clean his plate and even ask for a second helping.

This is a popular paneer dish, easy to make and taste wonderful.



2 tbsp canola oil
1 packet of paneer ( about 400 gm ), cut into bit-sized pieces

2 tbsp + 1 tbsp canola oil ( or any other cooking oil you prefer )
2 tbsp broken cashew pieces
1 large onion, roughly chopped
3 garlic cloves, peeled and finely chopped
1 inch ginger, scrapped and finely chopped
1 1/2 tomato, chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder / cayenne powder ( you can use more
1 tsp cumin powder / jeera powder
1 tsp coriander powder / dhaniya powder
1 tbsp dried fenugreek leaves / kasturi methi
1- 1 1/2 cup water
1 cup green peas / mutter ( I use the frozen ones )
2 tbsp heavy cream
2 pinches of sugar
2 tbsp chopped cilantro / coriander leaves / dhaniya patta
salt to taste

  • In a large, preferably non-stick, saucepan add the 2 tbsp oil and paneer pieces and lightly brown on both sides. when done drain the paneer pieces and then put them in a bowl of water to soak till they are needed. Soaking the paneer helps keep them soft and succulent.
  • In another large pot, heat the 2 tbsp oil, when hot add the chopped onions. Saute them for a minute and then add the garlic, ginger pieces and cashew pieces. Lightly brown the onions and when done add the tomatoes. Cook this mixture till the tomatoes are fully cooked ( fully cooked tomatoes improves the gravy taste). Remove from the pan and grind this whole mixture to a paste.
  • Clean the pan a little and put it back on heat again. Add the 1 tbsp of oil and when hot add the bay leaves, cinnamon stick and cumin seeds. When the cumin splutters and changes color ( which will take seconds when the oil is hot, not smoking ) add the onion tomato paste.
  • Turmeric, red chili powder, cumin powder and coriander powder will go in next. Fry all this for a minute.
  • Next, add one cup of water, the thawed peas, the kasturi methi ( crush the leaves a bit by rubbing them between your palms to release the flavors ), the sugar and required amount of salt.
  • Bring the whole thing to boil and let it simmer for 5 minutes. Add the paneer pieces and let it cook for another 2 minutes.
  • Last goes in the cilantro leaves and cream. Mix it well. You want to check for seasoning about now and adjust it to your taste. The gravy should not be runny, if it is, let it boil until the gravy thickens slightly.
  • Serve warm with phulkas ( whole wheat indian flat bread ) or naan.


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